Transform tart highbush cranberries into a vibrant, jewel-toned jelly! Unlike their namesake, these berries offer a unique, intensely flavorful experience. While extracting the juice may unleash a less-than-pleasant aroma (think well-ventilated kitchen!), the resulting jelly is incredibly rewarding. Freezing the juice mellows the intense tartness, creating a perfect balance of sweet and tangy. Spread this delightful jelly on toast, English muffins, or alongside cream cheese. It also complements meats, poultry, and fish beautifully. This recipe makes approximately 6-8 half-pint jars.
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Como fazer Highbush Cranberry Jelly
Simmer the berries in the 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 Information(Approximate per serving)
Sodium
0 g
Sugar
93g
Fat
0g
Carbs
8g
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