High Bush Cranberry jelly

On our last trip to the cabin we picked High Bush Cranberries from a mess of wild bushes. They grow on our property and a big spread of the shrubs is found along some county land near the cabin property. With all the wet weather last summer the berries were in profusion on the shrubs. We cleaned the berries up and extracted the juice for jelly but froze it for the trip home. I thawed the juice yesterday and cooked up the jelly this morning.

The High Bush Cranberries are different from the common cranberry, the one eaten at holidays, in that they are about 100 times more tart when tried raw and they have a single black pit-like seed. They are much smaller than the bog berries. Of all the jellies I make, this one is the most treasured for its flavor. This batch gave me 9 jars of yum.

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I bet home made bread toast and put a layer of jelly on HUUUUMMMMM!! Now that would be some good eats!!

Those look great! I had ideas to comb the muskeg for cranberries this deer season but never made the time to do it. I’m assuming they are bog (low bush) cranberries but they are significantly smaller than store bought as well. They also tend to be juicy rather than pulpy. I assume this has to do with going thru a number of freeze/thaw cycles. Flavor though cant be beat as I believe the sugars concentrate that late in the season.

These shrubs can get to 12-15 feet. The fruits grow in small bunches. The berries were picked and the juice gotten from them back in late September. Been frozen since. I didn’t have time to putz with jelly making until today so I thawed the juice yesterday.

Hey Tom Looks good! Sounds good!

Hey, Bud! How are you doin?

Yep…it is good. I lathered up a slice of home baked bread tonight and it is very tasty.