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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.

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  • 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)


Servings 8
Preparation time 30mins
Cooking time 70mins


Step 1

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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