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Highbush Cranberry Jelly

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“A great jelly recipe from ages ago.”
READY IN:
40mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

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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