The leaves are changing and temperatures are dropping. That means the end of the busy season and time for some of fall’s unique foods. This week, KTNA’s Katie Writer shares her recipe for high bush cranberry jelly.
High Bush Cranberry Jelly
High bush cranberry jelly is a tangy treat perfect for the early fall. To make a batch, you’ll need:
6 1/2 cups of juice
7 cups of sugar
1 box pectin
1 case of jelly jars
Gather about 2 1/2 pitchers of berries. Cover the berries in water for a quick rinse and pick out any stems, leaves, or spiders, then drain.
Add 1 cup of water per medium pot of berries and cook over medium heat for ten minutes. Don’t fill pot, as you ‘ll need room to mashed the berries, and it is easier to add a workable amount into the cheesecloth. Crush the berries and let them cool a bit.
Set up double layered cheese cloth over a bowl and carefully pour the contents. Gather the cloth, tie a string and let hang for 1/2 an hour. When cool enough, squeeze out juice and you are finished with the labor intensive part of the job. Your house will smell delicious.
Prepare a clean work area and set up jars that are new or sterilized. An organized jelly making process increases your odds of having your jelly set the first time. Measure the exact amounts of juice and sugar and know the whole process before you start pouring.
Gently boil the juice for ten minutes. Bring the box of pectin and 3/4 cup of water to a rolling boil while stirring for one minute, then set aside. After boiling the juice for ten minutes, add the sugar and stir in the pectin until all of the sugar dissolves.
With a large spoon, add the juice to jars leaving a 1/2 inch. Wear a pair of rubber gloves to help handle the hot contents without burning yourself. Place the lids on and tighten. Mark the jars with contents, year and your initials. Jelly makes great gifts and will sweeten any winter day. You will be glad that you spent the time to gather high bush cranberries and make a homemade treat for many to enjoy.
