Highbush Cranberry Jelly
Capture the vibrant taste of the wild with this Highbush Cranberry Jelly, a beautifully tart and sweet spread perfect for elevating your breakfast table or holiday charcuterie boards. Made from freshly foraged highbush cranberries, this recipe combines their distinctively tangy flavor with just the right amount of sugar to create a luminous, jewel-toned jelly. With only four simple ingredients—cranberries, water, sugar, and powdered pectin—this preserve is a celebration of nature’s bounty. The jelly’s smooth texture and bold flavor make it a perfect pairing for buttery toast, roasted meats, or creamy cheeses. With step-by-step instructions and canning tips included, this recipe ensures a deliciously rewarding homemade jelly that stores well for months. Whether you're an experienced canner or a curious beginner, this Highbush Cranberry Jelly is an irresistible way to enjoy the natural tartness of this unique berry.
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Recipe Information
Ingredients
- 8 cups Highbush cranberries
- 2 cups Water
- 6 cups Granulated sugar
- 1.75 ounces Powdered pectin
Instructions
Rinse the highbush cranberries thoroughly under cold running water and discard any stems, leaves, or damaged fruit.
Place the cranberries and the 2 cups of water into a large saucepan. Bring to a boil over medium-high heat.
Reduce the heat to medium and simmer for about 10 minutes, stirring occasionally, until the cranberries are soft and start to release their juices.
Remove the saucepan from heat and pour the mixture through a fine-mesh strainer or cheesecloth into a large bowl. Press the cranberries gently with a spoon to extract as much juice as possible, then discard the remaining solids.
Measure the cranberry juice. If necessary, add a bit of water to bring the total liquid to 5 cups.
Pour the juice back into the saucepan and stir in the powdered pectin. Bring the mixture to a rolling boil over high heat, stirring constantly to prevent sticking.
Once the juice is boiling, add the granulated sugar all at once and stir until dissolved. Return the mixture to a rolling boil and boil hard for 1 minute, stirring constantly.
Remove the saucepan from heat and skim off any foam that has formed on the top of the jelly.
Immediately ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Seal the jars with sterilized lids and bands. Process the jars in a boiling water bath for 10 minutes to ensure proper preservation.
Carefully remove the jars from the water bath and let them cool on a towel-lined countertop. As they cool, you should hear the lids pop, indicating a proper seal.
Once cooled, store the jars in a cool, dark place. Refrigerate after opening. Enjoy your Highbush Cranberry Jelly!
Nutrition Facts
Calories |
5547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 1444.8 g | 525% | |
| Dietary Fiber | 121.0 g | 432% | |
| Total Sugars | 1281.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
