Cranberry Jelly (I made)

By á-47

Makes 8 half pints

Ingredients

• 4 cups cranberry juice
• 6 1/2 cups sugar
• 2 pouches (3 oz each) liquid fruit pectin

Preparation

Step 1

In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. Carefully ladle into hot half pint jars, wipe rims and adjust lids. Process for 10 minutes in a boiling water canner.