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Highbush cranberry jelly

Yep, another recipe with unusual ingredients ... I take it that taste! Do not look for cranberries at the grocery store, you will not. By cons, with a little luck you can find near you if the land is suitable. The

pimbina is the fruit of the highbush cranberry , a wild shrub 3 to 4 meters high that grows in humid and sunny. Shrubs that I found actually shared their habitat with Warbler and cattails. In summer, it is distinguished by its lobed leaves (hence its name). In the fall the red berries appear in clusters that we recognize their core course and the characteristic smell of their juices. We must pick the fruit after the first frost. They will be present throughout the winter ... if the birds do not find them before us!

The cranberries contains a lot of pectin, especially early in the season, making it the ideal candidate to make jellies. The longer we wait for the pick, unless it contains pectin. The addition of pectin or use of apple cores is recommended for fruit harvested late in the winter. The jelly is recommended to accompany the game meat, especially game birds.

The image is that of the wild Gourmet because I did not have my camera when collecting ...

Pimbina trimmed
Sugar Pectin sufficient
trade if necessary

In a large pot, place the fruit and water just to cover. Mash well with a potato masher and bring to a boil. Simmer about 20 minutes covered.

Pour into a double thickness of cheesecloth and suspend over a bowl. Let drain overnight. If desired, you can gently twist the cheesecloth to extract the next day a little pulp but the jelly will then not clear.

The next day, add between 1 / 2 and 1 cup sugar for each cup of juice collected, depending on whether you want a jelly more or less sweet. Bring to a boil and stir in pectin. Calculate a packet of pectin trade for 4 cups of juice. To

sterile jars.

To give you an idea, I picked a small bag, about 300g of fruit, fairly quickly. The no longer was picking but access to the shrub. It allowed me to extract 1 cup juice. By adding 3 / 4 cup sugar I got 375 ml of jelly (1 jar of 125 mL and 1 jar of 250 mL).