Wild Cranberry Jelly with Mixed Reviews

This is my very first attempt at making Highbush Cranberry Jelly.... and I used my husband as the guinea pig (hahaha). He seemed to like it although we have mixed reviews. We also take a quick peak at how the round garden is progressing with the amazing weather we've had.
Thank you so much for watching and please be sure to like and subscribe for more favourite (or experimental) recipes, upcoming projects and adventures here @TinyBarnFarm
HIGHBUSH CRANBERRY JELLY RECIPE
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Yield: Makes 5 250 mL jars
Highbush Cranberries have few palatable uses, however the jelly is quite tasty :)
Ingredients:
5 cups highbush cranberries
3 cups water
1, 2 oz package (57g) pectin crystals
4 cups white sugar
3 tablespoons of freshly squeezed lemon juice
Directions:
Place cranberries and water in a large pot and bring to a boil. As cranberries soften, gently crush them with a potato masher. Boil for 10 minutes, then remove from heat and let cool.
Strain through cheesecloth.
Measure 4 1/2 cups of the strained juice into a large pot. If it doesn't quite add up to the full amount, add water to make up the difference.
Pour in the pectin crystals and bring to a boil while stirring constantly. Slowly add the sugar, then the lemon juice. Stir until sugar is dissolved, then allow to boil hard for 1 full minute without stirring. Skim off the foam.
Pour hot liquid into hot sterilized jars to within 1/4 inch from the top. Place the snap lids and rings on the jars and tighten a bit, but not too tight.
Seal and process the jars in a hot water bath for 5 minutes. Check that the lid rings are tightened, but not too tight. Let cool.
We like the flavour of this jelly and it is quite good on toast or crackers. I'd be curious to try it with Thanksgiving Turkey! Perhaps it would be best served chilled. Enjoy!

[@teodorugabriel2175]

it's a blessing to lead a life connected to nature in this crazy century

[@jonathanwiebe7222]

Very mixed reviews!

[@cindyglass5827]

1st) Good on You for trying ! All the below is to Help 'not' Hurt !! : ) No Criticism below etc : )
N.B. Use of CAPS below is '''not'' Yelling - it's just to Stress a Point : )
2nd) its a lil' hard to comment as the video was a cut & splice meaning - hard for me follow your / the [entire] ''process''
3rd) Problem #1 ... When I saw the Juice 4&1/2 cups to Sugar 4 cups '''Ratio''' I [literally said] Oh-oh, : ( you're gonna have 'runny Jelly' that's not gonna set properly ~ fyi, I've never [ever] seen in my Jam & Jelly Making 25 years - when the SUGAR would be Less than the JUICE aka [Ratio] ... Next time [If I were you] I would go for 4 & 1/2 - 5 Cups SUGAR 'and' 4 Cups Juice.
I know that everyone gets upset about the amount of Sugar BUT : ) it's just life ''& ''part of Jam & Jelly Making 101 : ) aka Crucial to the ''setting'' Process !! : )
4th) Problem # 2 ... I would have done '2'' full Boils and the Last, Yes, like you did for '1' minute
5th) You can / should do a 'plate TEST'' with your Jelly when / after the last step aka of the 1 minute. Take a saucer etc & place a teaspoon of your [finished product that's still in the pot} on the saucer and let 20 seconds-ish, slowly lift the saucer to a 45 degree angle .. IF it RUNS down the saucer slowly OR even better kinda stay where you put it, [meaning thicker / it's set more] then that's even BETTER & ''what'' you're realllly ''shooting for'' This Test is a HUGE INDICATOR of How ''well' your Jam or Jelly in this case will ''end up'' aka finish up : )
6th) Use a Wooden spoon when yes, slowly but yes, continually stirring back & forth motion. A wooden spoon 'moves around more the the product' & in case of any splash ups, your hand won't get burned by sputtering product
7th) Not sure IF you de-bubbled your filled Jars 1st ? / to remove any AIR BUBBLES ? b/f placing on the lids ?
8th) One should NEVER tighten the RIMS of the Jars that were ''just processed'' [aka water bath canned] b/c a) Tightening them ''will'' not help the SEAL Nor Help it to Seal (if it's sealed correctly b/c of #7) then you be Good, if not, Tightening the Rims will not Seal them '''AND''' could actually (if tightened too much) actually ''bugger up'' the seal that TOOK PLACE In the WB (water bath canning) AND that actually ''still takes place AFTER they come out [as they sit for 24 hours etc]
From the one Jar you opened : ) the def. looked Sealed Properly due to u needing to use a Knife to get off the Seal so Hubby could try it ! : ) AND looks like you know / have got down pat the ''finger tight'' strength only technique (that you did on them before putting in the water bath canner) : ) !!
See #5 - IF your Jelly is way too runny ... you can ''re-do'' but adding more Sugar & sometimes more Pectin OR sometimes it [may] need BOTH : )
9th) Personally, I would have Water Bathed them for 10 Minutes, I have never processed anything for only 5 minutes ...
As for the Smell - wow ? that's really too Bad ... I have no clue about that : (
P.S I am a HORRIBLE GARDNER (not joking) so I'll be watching your Gardening Adventures Tips etc : )
I can also Help with ANY Baking question - I make 12 types of Bread from Scratch : ) We have SUBBED !
Any other questions, I will try & help you ! Sincerely, Cindy : ) P.S. My Hubby & I live in Ontario {Canada} as well : )