Recipes & How-To's
Highbush Cranberry Jelly with Liquid Pectin

Highbush Cranberry Jelly with Liquid Pectin

Common in Western Canada, highbush cranberries are not technically cranberries, but are part of the honeysuckle family. While the small red berries are too tart to eat on their own, they do make a wonderful jelly. Use this recipe if you have a bush growing in your backyard.

Cook time

45 mins

Recipe Difficulty

Hard

Yield

6 cups

Ingredients

  • 8 cups ripe highbush cranberries
  • 3 cups water
  • 7 cups granulated sugar
  • 1 pouch Certo Liquid

Directions

  1. 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.
  2. Measure 5 cups juice into a Dutch oven. Add sugar and mix well.
  3. Place Dutch oven over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in Certo.
  4. 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.
  5. 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.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

122 calories, 0 g fat, 0.2 g protein, 31.1 g carbohydrate, 1.1 g fibre, 4 mg sodium