Prep 20 mins
Cook 20 mins
THE best jelly I have ever tasted, let alone made. Low-bush cranberries grow wild here and are very tart. Combined with the strawberry and orange of this recipe gave a fabulous flavor that I crave year-round! I used frozen strawberries just fine. Have made this recipe several times with success each time. I've tried other similar recipes that turned out hard and tasteless. Recipe is from a friend's local cookbook.
- 3 cups lingonberries or 3 cups cranberries
- 1 medium orange
- 10 ounces strawberries, crushed
- 1⁄2 cup water
- 3 cups sugar
- 3 ounces liquid pectin
- Sterilize canning jars and prepare lids. Open liquid pectin pouch and stand upright in cup or glass.
- Grind lingonberries. Cut orange into quarters, remove seeds, grind.
- Combine ground fruits, crushed strawberries, water and sugar in large saucepan, stir to blend.
- Cook over medium heat, stirring constantly. Bring to rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat and at once stir in liquid pectin. Quickly skim off foam.
- Immediately pour into hot canning jars, leaving 1/4 inch headspace. Wipe jar rims and add prepared two-piece lids Process 5 minutes in boiling water bath.
Great recipe! I had a bunch of leftover strawberries, so I decided to give it a try. I used cranberries and added a bit of lingonberry concentrate. It tastes amazing; the taste of the strawberries really comes through. However, my end result never "set" and remained very liquidy. Maybe it is supposed to be that way, as I have never made a conserve before. I may try using powdered pectin in the future. Regardless, it was well worth the try, and I will be making it again. Thanks for sharing! P.S. It's fantastic over ice cream.