“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Cranberry Pineapple Jelly


4 cups Fresh Cranberries (1 bag has 3 cups)
1 ¼ cup Water
9 cups Sugar (yes! Nine!)
1 cup Walnuts, chopped
½ cup golden raisins
15 oz can crushed Pineapple (drained)
1 pkg. Certo

“Rest in the Lord; wait patiently for Him to act. Don’t be envious of evil men who prosper.” Psalm 37:7 TLB


Created on November 19th, 2006

Make sure canning jars are clean and ready to use.
In a large pot; add water and cranberries.
Simmer on medium low for about 8 minutes (until cranberries pop start to pop!)
Add sugar, walnuts, raisins, and pineapple.
Raise heat to medium high, bring to a boil and boil for 2 minutes; stirring occasionally.
Add pkg. of Certo. Lower heat to low and cook and stir for 5 minutes.
Remove from heat. Fill jars (this recipe make 10 - 8oz jars); clean any spill from rim and sides of jar before placing lid on top.
Once lid is on, turn jar over to seal (lid will pop when it’s sealed).
Let set for 24 hours. After opening, keep refrigerated for up to 3 weeks.

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