Highbush Cranberry Jelly Recipe

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.

Prep Time 60 mins
Cook Time 1455 mins
Calories 100.6 kcal
Protein 0g
Rating 3.3 (3 Reviews)
Highbush Cranberry Jelly 43

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Highbush Cranberry Jelly

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How to Make Highbush Cranberry Jelly

  1. Simmer the berries in the water for 10 minutes
  2. Boil rapidly for 3-5 minutes
  3. Strain the liquid through a jelly bag or cheese cloth lined sieve overnight
  4. Do not squeeze the mixture or your jelly will be cloudy
  5. For each cup of juice, add 2 / 3 c white sugar
  6. Stir it up well
  7. I used 5 cups of juice and 4 1 / 2 c sugar for my batch
  8. Bring to 220-222 degrees on candy thermometer
  9. Remove from heat, skim off any foam
  10. Pour into sterile jars and put in 5 minute water bath
  11. Or: bring juice and sugar to a boil, boil hard for 1 minute
  12. Turn off heat, add pectin, stir well
  13. Skim, fill jars and place in water bath 5 minutes
  14. Enjoy your jelly !

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

93g

Fat

0g

Carbs

8g