Recipe Categories
Pickling & Jelly
Jelly 4

Lynn's Cranberry Jelly

3 cups cranberries
1 cup boiling water
1½ cups sugar

Instructions
Cook the cranberries in the water till tender.
Rub them through a fine colander.
This should make one pint of pulp.
Put this pulp on the stove to heat, and put the sugar into the oven to heat.
When the fruit boils, add the hot sugar to it.
Allow it to boil up.
Skim and pour into jelly glasses or molds wet in cold water.
A clearer jelly may be made by putting the fruit, after it is cooked, into a jelly bag and allowing the juice to drain out.
Measure this juice.
Use three fourths as much sugar as you have juice, and proceed as before.
The pulp which remains may be rubbed through a fine colander, sweetened, and used as sauce or marmalade.