Скачать с ютуб Wild Cranberry Jelly with Mixed Reviews в хорошем качестве

Wild Cranberry Jelly with Mixed Reviews

This is my very first attempt at making Highbush Cranberry Jelly.... and I used my husband as the guinea pig (hahaha). He seemed to like it although we have mixed reviews. We also take a quick peak at how the round garden is progressing with the amazing weather we've had. Thank you so much for watching and please be sure to like and subscribe for more favourite (or experimental) recipes, upcoming projects and adventures here @TinyBarnFarm HIGHBUSH CRANBERRY JELLY RECIPE Prep Time: 15 Minutes | Cook Time: 20 Minutes | Yield: Makes 5 250 mL jars Highbush Cranberries have few palatable uses, however the jelly is quite tasty :) Ingredients: 5 cups highbush cranberries 3 cups water 1, 2 oz package (57g) pectin crystals 4 cups white sugar 3 tablespoons of freshly squeezed lemon juice Directions: Place cranberries and water in a large pot and bring to a boil. As cranberries soften, gently crush them with a potato masher. Boil for 10 minutes, then remove from heat and let cool. Strain through cheesecloth. Measure 4 1/2 cups of the strained juice into a large pot. If it doesn't quite add up to the full amount, add water to make up the difference. Pour in the pectin crystals and bring to a boil while stirring constantly. Slowly add the sugar, then the lemon juice. Stir until sugar is dissolved, then allow to boil hard for 1 full minute without stirring. Skim off the foam. Pour hot liquid into hot sterilized jars to within 1/4 inch from the top. Place the snap lids and rings on the jars and tighten a bit, but not too tight. Seal and process the jars in a hot water bath for 5 minutes. Check that the lid rings are tightened, but not too tight. Let cool. We like the flavour of this jelly and it is quite good on toast or crackers. I'd be curious to try it with Thanksgiving Turkey! Perhaps it would be best served chilled. Enjoy!