Highbush Cranberry Jelly

1. 1

   Simmer the berries in the water (watch that the ratio is 2 c berries to 3 c water) for 10 minutes. Boil Rapidly for 3-5 minutes.

2. 2

   Strain the liquid through a jelly bag or cheese cloth lined sieve overnight. Do not squeeze the mixture or your jelly will be cloudy.

3. 3

   For each cup of juice, add 2/3 c white sugar. Stir it up well.

4. 4

   I used 5 cups of juice and 4 1/2 c sugar for my batch.

5. 5

   Bring to 220-222 degrees on candy thermometer.

6. 6

   Remove from heat, skim off any foam.

7. 7

   Pour into sterile jars and put in 5 minute water bath.

8. 8

   OR: Bring juice and sugar to a boil, boil hard for 1 minute. Turn off heat, add pectin, stir well. Skim, fill jars and place in water bath 5 minutes.

9. 9

   Enjoy your jelly!

* Per serving · 4 servings · Values may vary.

No additional tips available.