I enjoy making jams and jellies from the many wild berries here in Alaska. I wrote about a spiced highbush cranberry apple jelly that my daughter loves in one of my most recent posts. Today I thought I would share that recipe.

This recipe uses a berry that is unique to northern climates. I don’t know how many other places around the world have highbush cranberries, I just know we have a lot of it here in Alaska, I would imagine that the northern parts of Canada also have quite a bit, at least on the western end of Canada.

To make this recipe, if you don’t have access to highbush cranberries, you could use instead, an unsweetened cranberry juice. For the apple juice I just bought an organic apple juice that was not from concentrate, although probably any apple juice would work. Here is the recipe:

Spiced Highbush Cranberry Apple Jelly

4 cups juice – I used 2 1/2 cups cranberry, 1 1/2 cups apple because we like the tart. You can adjust to your taste.

5 cups sugar

1 box sure jell or other pectin

1 tsp cinnamon

3/4 tsp nutmeg

3/4 tsp cloves

(I think ginger would also be very good in this jelly, but my husband isn’t a huge ginger fan, so add it if you like it)

In a large pot add juice, spices and pectin. Bring to a boil on high heat then add the sugar all at once.

Bring back to a full rolling boil, stirring constantly, boil 1 minute while stirring.

Remove from heat. Ladle into hot sterilized jars. Place lids and bands on jars finger tight and process in a hot water bath for 15 minutes for 1/2 pints, 20 minutes for pints. Makes 4 – 5 cups jelly.

I love this jelly throughout the fall and early winter, especially around Thanksgiving and Christmas. It has a tart, yet warming flavor to it, and is one of my favorite jellies, and is my daughter’s most favorite.