Frank's Recipes! Highbush Cranberry Jelly

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Highbush Cranberry Jelly

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.

4 cups highbush cranberries
6 cups water
Additional water (as needed)
7 cups sugar
1/2 teaspoon margarine or butter
1 pouch liquid pectin (Certo)

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.

Yield: 8 cups