Old School Cranberry Jelly
Put cranberries in a saucepan or Dutch oven and add water to cover until you can just see the water among the berries. Stew the cranberries until they are soft. Drain the contents into a jelly bag and strain into a bowl.
Measure four cups of juice and four cups of sugar and add both to a saucepan and mix well. Place over high heat and bring to a boil and stir in ½ bottle of Certo. Then bring to a full rolling boil. Boil hard for one minute stirring constantly. Remove from heat, skim foam and pour into small sterile jars. Cover with 1/8 of an inch of wax.
Editor’s tip: Lee Valley Tools carry a variety of items for canning and preserving including jelly bag strainers.
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