Highbush Cranberry Jelly with Certo
This recipe uses Certo
NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
Highbush cranberries have a single seed, which needs to be removed.
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.
The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.
- 4 cups highbush cranberries
- 6 cups water
- Additional water (as needed)
- 7 cups sugar
- 1/2 teaspoon margarine or 1/2 teaspoon butter
- 1 packet liquid pectin (Certo)
Preparation time 30mins
Cooking time 70mins
1) Bring the berries and water to a boil and simmer for 10 minutes.
2) Crush the berries or put through a food mill.
3) Strain the juice in a cheesecloth-lined sieve.
4) Add any additional water if need to bring the juice up to 5 cups.
5) Bring the juice and sugar up to a boil.
6) Add the margarine, then the liquid pectin.
7) Bring back to a boil, stirring constantly boil hard for 1 minute.
8) Remove from heat.
9) Skim foam from surface and pour into sterile pint jars and seal.
10) Process in boiling water bath for 5 minutes.
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