Highbush Cranberry Jam Recipes

HIGHBUSH CRANBERRY JELLY RECIPE - (3.8/5)

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.

CRANBERRY JAM

Steps:

• Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
• Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.

FAMOUS HIGHBUSH CRANBERRY JELLY

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.

CERTO® CRANBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 min. Press through a sieve, if desired. Measure exactly 7-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

HIGHBUSH CRANBERRY JELLY

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!

HIGHBUSH CRANBERRY JAM

Steps:

• In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze.

HIGHBUSH CRANBERRY SAUCE

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.

HIGHBUSH CRANBERRY JELLY WITH CERTO RECIPE

Steps:

• 1) Bring the berries and water to a boil and simmer for 10 minutes. 2) Crush the berries or put through a food mill. 3) Strain the juice in a cheesecloth-lined sieve. 4) Add any additional water if need to bring the juice up to 5 cups. 5) Bring the juice and sugar up to a boil. 6) Add the margarine, then the liquid pectin. 7) Bring back to a boil, stirring constantly boil hard for 1 minute. 8) Remove from heat. 9) Skim foam from surface and pour into sterile pint jars and seal. 10) Process in boiling water bath for 5 minutes.