Highbush Cranberry Jelly
If you want to cook the fruit it is best picked before a frost. At this time the berries have their highest pectin levels, and the characteristic musty smell of highbush cranberry will be less. Frozen berries may need pectin added if they are to be used for jelly.
- 1000 mL (4 cups) highbush cranberries
- 500 mL (2 cups) water
- 500 mL (2 cups) sugar
Wash and stem the berries and place in a saucepan with the water.
Simmer, covered for 10 minutes or until all the berries have burst open.
Strain out the juice and return juice to the saucepan.
Add sugar and bring to a vigorous boil, stirring constantly for 5 minutes or until the mixture falls in a sheet from the spoon.
Pour into sterilized jars and seal with paraffin.
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