Ingredients for Highbush Cranberry Jelly
- Cranberries
- Water
- Sugar
- Liquid Pectin
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How to Make 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