This recipe (inspired by Marisa of <a href="http://foodinjars.com/2011/11/home-canned-cranberry-sauce-made-in-a-tin-can-mold/">Food in Jars</a>) is super easy to put together, and the results are far better than anything you’d buy in the store. Cranberries should have enough natural pectin in them to set properly, but I prefer to use a little dry pectin anyhow, as I’ve had a couple jellies that failed to set in the past. I also like to add in warm spices like cinnamon, nutmeg, and cloves, but you can leave these out if you’re going for that true from-the-can flavor. Bottom line: Don’t let the jelly lovers in your family settle for store-bought any longer. We’re worth it.

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