>> 5 cups highbush cranberries
>> 3 cups water
>> 1, 2 oz package (57 g) of pectin crystals
>> 4 cups sugar
>> 3 tbsp fresh squeezed lemon juice
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.)
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Edible Trees and Shrubs in Recipe: Highbush Cranberry
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