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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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A great jelly recipe from ages ago. Ingredients:
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) |
Directions:
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.
11. NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
12. Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
13. Highbush cranberries have a single seed, which needs to be removed.
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. 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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