HIGHBUSH CRANBERRY JELLY RECIPE - (3.8/5)
Provided by á-646
Number Of Ingredients 3
Steps:
- Wash and stem the berries and place in a saucepan with the water. Simmer, covered for 10 minutes or until all the berries have burst open. Strain out the juice and return juice to the saucepan. Add sugar and bring to a vigorous boil, stirring constantly for 5 minutes or until the mixture falls in a sheet from the spoon. Pour into sterilized jars and seal with paraffin.
HIGHBUSH CRANBERRY JUICE (COLD EXTRACTION)
Cold-extracted highbush cranberry juice will be the cleanest-tasting possible
Provided by Alan Bergo
Categories Snack
Number Of Ingredients 2
Steps:
- Mash the highbush cranberries, then combine with water until it barely comes up to the top of the berries.
- Pulse the berries until they're broken up a bit with a handblender (optional) agitating and whisking well to get as much of their essence into the water as possible, then strain. This will make a thicker pulpy coulis/loose puree.
- For a clear juice, just strain them without using a handblender.
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.
Categories Preserving
Yield Makes 6 cups .
Number Of Ingredients 4
Steps:
- 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.
- Measure 5 cups juice into a Dutch oven. Add sugar and mix well.
- Place Dutch oven over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in Certo.
- 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.
- 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.
Nutrition Facts : Calories 122 calories, 0 g fat, 0.2 g protein, 31.1 g carbohydrate, 1.1 g fibre, 4 mg sodium
FAMOUS HIGHBUSH CRANBERRY JELLY
Make and share this Famous Highbush Cranberry Jelly recipe from Food.com.
Provided by Joanie Grow
Categories Jellies
Time 40m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Bring the berries and water to a boil and simmer for 10 minutes.
- Crush the berries or put through a food mill.
- Strain the juice in a cheesecloth-lined sieve.
- Add any additional water if need to bring the juice up to 5 cups.
- Bring the juice and sugar up to a boil.
- Add the margarine, then the liquid pectin.
- Bring back to a boil, stirring constantly boil hard for 1 minute.
- Remove from heat.
- Skim foam from surface and pour into sterile pint jars and seal.
- Process in boiling water bath for 5 minutes.
- NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
- Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
- Highbush cranberries have a single seed, which needs to be removed.
- If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries.
- The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.
HIGHBUSH CRANBERRY JELLY
High bush cranberries are not true cranberries, they are a shrubby plant with clusters of red berries that are quite acidic. This jelly is superb on toast, English muffins, with cream cheese or is also good with meat,poultry or fish. Please note that these berries smell like horrid stinky socks when the juice is being extracted from them, I like a well ventilated kitchen for this step. I also freeze the extracted juice before I make the jelly. It's convenient and it also seems to mellow the flavour.
Provided by AnnieCan
Categories Jellies
Time P1DT15m
Yield 6 8 ounce jars
Number Of Ingredients 4
Steps:
- Simmer the berries in the water (watch that the ratio is 2 c berries to 3 c 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 Facts : Calories 100.6, Sodium 3, Carbohydrate 26.1, Fiber 1.5, Sugar 23.5, Protein 0.1
HIGHBUSH CRANBERRY JELLY
Highbush cranberries have few palatable uses; however, as jelly it is quite tasty.
Provided by Karen Stephenson
Categories Jams, Jellies and Syrups
Time 35m
Yield Makes 5 250 mL jars.
Number Of Ingredients 5
Steps:
- Place highbush cranberries and water in a large pot. Bring to a boil. As the berries begin to soften, gently crush them. Boil for 10 minutes. Let cool. Strain through cheesecloth.
- Measure juice 4 1/2 cups of the juice, add water if the liquid doesn't add up to the required amount. Pour into a large pot and add the pectin. Bring to a boil, stirring constantly. Slowly add sugar and lemon juice. Stir until sugar is totally dissolved, then boil hard for one minute without stirring. Skim off foam.
- Pour liquid into hot sterilized jars to within ¼ inch from the top. Seal and process in a hot bath for 5 minutes. Cool.
- (If for some reason the jelly does not turn out, use as syrup to make a Highbush Cranberry Smoothie.)
HIGHBUSH CRANBERRY SAUCE
Highbush cranberry sauce is a tangy treat that can be served either hot or cold with almost any entree.
Provided by Karen Stephenson
Categories Miscellaneous
Time 55m
Yield Makes 2 cups.
Number Of Ingredients 4
Steps:
- Pass the raw highbush cranberries through a food mill. The seeds and skins should easily be left behind. You will be left with a pulpy red juice.
- Pour the raw juice into a heavy-bottomed pan and add the remaining ingredients.
- Over medium heat bring the ingredients to a low boil, so that large bubbles rise around the edge of the pot. Turn the heat down to medium-low so that the mixture remains at a very slow boil.
- Continue to cook skimming off and discarding any froth that rises to the top of the pan, for about 20 to 30 minutes, or until the sauce resembles the texture of jam. You can test this by dropping 5 drops onto a metal spoon and placing the spoon in the freeze for a minute. If the sauce is ready, it will resemble the texture of jam after being in the freezer. If it is not like jam, it will still be runny, and will need to be cooked down further and retested until it has become jam-like in consistency.
- Pour the sauce into a sterilized jar. Let cool to room temperature.
- Refrigerate the sauce until you are ready to use it. It may be served cold or warmed up.
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SUGAR FREE HIGHBUSH CRANBERRY JELLY : 8 STEPS (WITH ...
From instructables.com
Estimated Reading Time 5 mins
- Identifying Highbush Cranberry. Highbush cranberry is a shrub that grows up to 15 ft (4 m tall), the bark is gray and rough and has a scaly texture.
- Ingredients. This recipe makes 8 to 10, 120 ml jars. 4 cups or 1 liter Highbush Cranberries. 4 cups or 1 liter water. 2 pouches Knox Gelatine. Adding sweetener is your choice, you can substitute honey, maple syrup, or corn syrup for Splenda, just match the recipe cup for cup.
- Directions. Gather 6 to 8 cups of Highbush Cranberry bunches, they are easy enough to collect just pinch the stem behind the bunch and break the bunch off the branch of the shrub.
- Cooking. Another general practice I use; is removing the seeds and pits from all fruits and berries but the ones I know are harmless like strawberries.
- Removing the Pulp. To make sure I get all the pulp out of the juice so I have a nice clear jelly, I like to pass the juice through a coffee filter, this gets everything the strainer missed.
- Preparing the Knox Gelatine. Each packet of Knox Gelatine will jell 2 cups of juice. While the 3 ½ cups of juice is simmering; add 2 pouches of gelatin to the ½ cup of juice you put to a side, stir the gelatin in and let the half cup of juice sit for 5 to 10 minutes.
- Filling & Processing the Jars. Clean and sterilize 8 to 10, 120 ml jars. Fill the jars with jelly to within ¼ of an inch (5 mm) of the lip of the jar.
- Finishing the Jelly. Once the Jelly has processed for 10 to 15 minutes remove the pot from the heat and let stand for 5 minutes. Oddly enough after processing the jelly will go from a red juice to a yellow jelly.
HIGHBUSH CRANBERRY JELLY - THE KITCHEN MAGPIE
From thekitchenmagpie.com
4.8/5 (12)Total Time 1 hrCategory CondimentCalories 386 per serving
- Take your eight cups of cranberries and squish them. Which is actually popping them. Son of a gun, I looked like I was blood splattered after this part of the recipe, it looked like something out of a horror movie. The berries do not squish nicely, they explode. What I finally did was take a cup and use the bottom to mash them, not only did it help keep the bloody cranberry gore splatters from flying everywhere, it popped them better.
- Add the water into the pot and boil the berries for 10-15 minutes. This part is stinky, they don't emit a very pleasant odor when boiled. Or at all actually. When we picked them I actually smelled the berries first, so I started looking for them while we walked. It sounds rather Les Stroud of me, but in the fall when you are walking in the bush and smell something that is worse than your gym shoes? That's fall ripened cranberries.
- Once they are done boiling, strain them through a cheesecloth. I put the cheesecloth over a colander, then over a pot, works beautifully. Once it cools enough, you can lift it up and squeeze the remainder out of the cheesecloth. You will get a good 5 cups of juice, and to this add your sugar.
- Time to boil it up! Once it's boiling, stir in the liquid certo. Bring it back to a full boil, then boil it hard for a minute or two, making sure to stir constantly.There will be foam on top, so skim it off. I have found that if you let it sit for a couple minutes, the foam forms a skin on top, making it really easy to scoop it all off cleanly. You do want to try and get it all off, when making a jelly it's so crystal clear that foam bits show up as floaties in the middle of the jar.
HIGHBUSH CRANBERRY-GINGER JELLY - FORAGER CHEF
From foragerchef.com
Cuisine AmericanCategory Breakfast, CondimentServings 10
- Mix the highbush cranberries with the water and vinegar in a non-reactive pot, heat gently and simmer for 15 minutes, mash gently, then allow to cool until just warm and strain, pressing out as much juice as you can.
- Mix the juice with the remaining ingredients except the sugar and pectin, warm over a pot of simmering water or in a small pan, then cool and rest overnight in the fridge, or at least for a few hours. Strain the juice naturally through cheesecloth, without pressing on it. You should be left with about 4 cups of juice (see note).
- Put a small stainless steel bowl or plate in the freezer to do set tests, and stainless steel is preferable as metal conducts differences in temperature faster than most other food-safe items.
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