Joanie Grow's Note:
A great jelly recipe from ages ago.
My Private Note
Units: US | Metric
- 1Bring the berries and water to a boil and simmer for 10 minutes.
- 2Crush the berries or put through a food mill.
- 3Strain the juice in a cheesecloth-lined sieve.
- 4Add any additional water if need to bring the juice up to 5 cups.
- 5Bring the juice and sugar up to a boil.
- 6Add the margarine, then the liquid pectin.
- 7Bring back to a boil, stirring constantly boil hard for 1 minute.
- 8Remove from heat.
- 9Skim foam from surface and pour into sterile pint jars and seal.
- 10Process in boiling water bath for 5 minutes.
- 11NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
- 12Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
- 13Highbush cranberries have a single seed, which needs to be removed.
- 14If 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.
- 15The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.
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Nutritional Facts for Highbush Cranberry Jelly
Serving Size: 1 (3224 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 701.2
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 7.2 mg
- Total Carbohydrate 180.7 g
- Dietary Fiber 2.1 g
- Sugars 176.7 g
- Protein 0.1 g
The following items or measurements are not included: