Highbush Cranberry Jelly

1. 1

   Bring the berries and water to a boil and simmer for 10 minutes.

2. 2

   Crush the berries or put through a food mill.

3. 3

   Strain the juice in a cheesecloth-lined sieve.

4. 4

   Add any additional water if need to bring the juice up to 5 cups.

5. 5

   Bring the juice and sugar up to a boil.

6. 6

   Add the margarine, then the liquid pectin.

7. 7

   Bring back to a boil, stirring constantly boil hard for 1 minute.

8. 8

   Remove from heat.

9. 9

   Skim foam from surface and pour into sterile pint jars and seal.

10. 10

    Process in boiling water bath for 5 minutes.

11. 11

    NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.

12. 12

    Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.

13. 13

    Highbush cranberries have a single seed, which needs to be removed.

14. 14

    If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries.

15. 15

    The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.