**Indulge in the vibrant flavors of highbush cranberry jelly, a delightful treat that captures the essence of nature's bounty.** Bursting with antioxidants, these crimson gems are transformed into a luscious jelly, perfect for spreading on toast, dolloping onto pancakes, or adding a touch of sweetness to your favorite dishes. Discover a collection of highbush cranberry jelly recipes that cater to every taste and skill level, from classic concoctions to unique culinary creations. Embark on a culinary adventure as you explore the vibrant world of highbush cranberry jelly, a versatile ingredient that adds a burst of color and flavor to your culinary creations.
Check out the recipes below so you can choose the best recipe for yourself!
FAMOUS HIGHBUSH CRANBERRY JELLY
Make and share this Famous Highbush Cranberry Jelly recipe from Food.com.
Provided by Joanie Grow
Categories Jellies
Time 40m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Bring the berries and water to a boil and simmer for 10 minutes.
- Crush the berries or put through a food mill.
- Strain the juice in a cheesecloth-lined sieve.
- Add any additional water if need to bring the juice up to 5 cups.
- Bring the juice and sugar up to a boil.
- Add the margarine, then the liquid pectin.
- Bring back to a boil, stirring constantly boil hard for 1 minute.
- Remove from heat.
- Skim foam from surface and pour into sterile pint jars and seal.
- Process in boiling water bath for 5 minutes.
- NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
- Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
- Highbush cranberries have a single seed, which needs to be removed.
- 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.
- The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.
HIGHBUSH CRANBERRY JELLY RECIPE - (3.8/5)
Provided by á-646
Number Of Ingredients 3
Steps:
- Wash and stem the berries and place in a saucepan with the water. Simmer, covered for 10 minutes or until all the berries have burst open. Strain out the juice and return juice to the saucepan. Add sugar and bring to a vigorous boil, stirring constantly for 5 minutes or until the mixture falls in a sheet from the spoon. Pour into sterilized jars and seal with paraffin.
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.
Provided by AnnieCan
Categories Jellies
Time P1DT15m
Yield 6 8 ounce jars
Number Of Ingredients 4
Steps:
- 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!
Nutrition Facts : Calories 100.6, Sodium 3, Carbohydrate 26.1, Fiber 1.5, Sugar 23.5, Protein 0.1
HIGHBUSH CRANBERRY JELLY WITH CERTO RECIPE
Provided by á-646
Number Of Ingredients 6
Steps:
- 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.
Tips:
- Choose ripe cranberries: Use plump, firm, and deep-red cranberries for the best flavor and texture.
- Wash the cranberries thoroughly: Rinse the cranberries under cold running water to remove any dirt or debris.
- Use a food processor or blender to grind the cranberries: This will help extract the juice and make the jelly smoother.
- Cook the cranberries with sugar and water: Bring the mixture to a boil, then reduce heat and simmer until the cranberries have softened and the mixture has thickened.
- Add pectin to the mixture: Pectin is a natural thickener that will help the jelly set. Follow the package directions for how much pectin to use.
- Bring the mixture to a boil again: After adding the pectin, bring the mixture to a boil again and then remove it from the heat.
- Pour the jelly into jars: Ladle the hot jelly into clean jars, leaving 1/2 inch of headspace at the top of each jar.
- Seal the jars: Wipe the rims of the jars with a damp cloth and then place the lids on the jars. Screw the lids on tightly.
- Process the jars in a boiling water bath: This will help to seal the jars and prevent spoilage. Follow the directions in the recipe for how long to process the jars.
Conclusion:
Highbush cranberry jelly is a delicious and versatile spread that can be enjoyed on toast, crackers, or even as a glaze for meat. It's also a great way to use up fresh cranberries when they're in season. With a little time and effort, you can easily make your own highbush cranberry jelly at home. So next time you're looking for a sweet and tart treat, give this recipe a try!
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