Best Highbush Cranberry Jelly With Certo Recipes

FAMOUS HIGHBUSH CRANBERRY JELLY

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 WITH LIQUID PECTIN

Steps:

• To prepare juice, crush cranberries in a Dutch oven; add water. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Strain through a jelly bag.
• Measure 5 cups juice into a Dutch oven. Add sugar and mix well.
• Place Dutch oven over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in Certo.
• Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
• Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.

HIGHBUSH CRANBERRY JELLY RECIPE - (3.8/5)

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.

HOLIDAY CRANBERRY JELLY

Steps:

• In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

HIGHBUSH CRANBERRY JAM

Steps:

• In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze.

HIGHBUSH CRANBERRY JELLY

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!

WILD CRANBERRY JELLY

Steps:

• Note: 3 1/2 cups of wild cranberries equals 3 cups of prepared juice.
• ------Day1------.
• Pick cranberries.
• Remove stems and leaves.
• Wash and drain.
• Prepare a pan as a strainer.
• This is done by using 2-3 layers of good cheesecloth, (or you can use an old but clean linen dish towel).
• Drape over a large pan and secure with clothes pins.
• A large enamel basin works well.
• Using a stock pot or a large canning pot, add berries.
• Add water to barely cover the berries.
• Bring to a boil.
• Turn down heat to medium or medium low.
• Continue cooking until cranberries start popping and they look translucent.
• (about 1-2 hours) Pour the cranberries onto the prepared strainer.
• Do not handles the berries, even with a spoon, while draining.
• (Handling the berries will make a cloudy jelly.) Drain overnight.
• ----------Day2-----------.
• Measure out 3 and 1/2 cups of the wild cranberry juice into a stockpot or small canning pot.
• Add the 7 cups of sugar.
• Bring to a full boil, stirring constantly.
• Add the 2 pouches of"Certo" or"Fruit Jel", still stirring, and bring back to full boil.
• Boil for 1 minute.
• Remove from heat and let sit 3 minutes.
• Skim the form off with a skimmer or metal spoon.
• Pour quickly into prepared jars.
• Process jars.
• (Note: Instead of processing the jars I pour melted parrafin over the top of jell. About 0.125 of an inch. Cover with lids and let cool on a towel.) Once jars are cool, test each one for a seal by pressing the center of the lid.
• The lid should not flex up and down.
• If it does fefrigerate or reprocess with a new lid.
• Note: Apple juice can be added to the wild cranberry juice if there isn't quite enough juice to equil the 3 1/2 cups.