Highbush Cranberry Jelly - cooking recipe

Ingredients

4 cups highbush cranberries
6 cups water
additional water (as needed)
7 cups sugar
1/2 teaspoon margarine or 1/2 teaspoon butter
1 packet liquid pectin (Certo)

Preparation

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.