Highbush Cranberry Jelly
"High bush cranberries are not true cranberries, they are a shrubby plant with clusters of red berries that are quite acidic. This jelly is superb on toast, English muffins, with cream cheese or is also good with meat,poultry or fish. Please note that these berries smell like horrid stinky socks when the juice is being extracted from them, I like a well ventilated kitchen for this step. I also freeze the extracted juice before I make the jelly. It's convenient and it also seems to mellow the flavour."
- Ready In:
- 24hrs 15mins
- Ingredients:
- 4
- Yields:
-
6 8 ounce jars
ingredients
- 2 cups highbush cranberries (OK to triple)
- 3 cups water (OK to triple same as berries)
- 2⁄3 cup sugar (for every cup of extracted juice.)
- liquid pectin (optional)
directions
- 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.
- Strain the liquid through a jelly bag or cheese cloth lined sieve overnight. Do not squeeze the mixture or your jelly will be cloudy.
- For each cup of juice, add 2/3 c white sugar. Stir it up well.
- I used 5 cups of juice and 4 1/2 c sugar for my batch.
- Bring to 220-222 degrees on candy thermometer.
- Remove from heat, skim off any foam.
- Pour into sterile jars and put in 5 minute water bath.
- 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.
- Enjoy your jelly!
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Reviews
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I gave it one star because the recipe worked well, It set up and looks great. However, it made my whole house smell like dirty socks and that's how the jelly smells too! Taste isn't that great because I can't get past the "dirty sock" smell! From now on the birds can have them! lol
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My jelly was perfect! I did this recipe x4 as I had 8 cups of berries. Instead of pectin I added 2 cups of tiny crabapple a cut in half. I mashed it all with a potatoe masher. I ran it through a strainer before the cheesecloth to speed up that part. Turned out great!
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Very good. Try adding a 1/2tsp-1tsp of freshly shreaded ginger for a bit of snap!
RECIPE SUBMITTED BY
I love cooking and trying new recipes.
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<br>I am a displaced Bluenoser.
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<br>My husband Gilad, is my best friend and my soulmate. We do most everything together.
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<br>Our daughter Tiffany, is now 21 and has been living on her own for 4 years now. That makes us empty nesters, WOO HOO!
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<br>Besides mucking about in the kitchen, I also enjoy mucking about in the garden and reading while lounging on the swing.
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<br>Our cat, Muffins provides much entertainment as do most felines!
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<br>I try to start and end each day with at least 3 (sometimes that's a tough one) things that I am grateful for. No matter how hard life seems, I know I have it easy compared to so many others.
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<br>B'Shalom,
<br>Annie
