Cranberry Jelly

  • 3 1/2 cups of cranberry juice cocktail
  • 1 3/4 packages of powdered fruit pectin
  • 4 cups of sugar
  • 1/4 cup lemon juice

In an 8 quart kettle, combine the juice and pectin. Bring to a full boil. Stir in the sugar and bring to a boil again. Boil hard uncovered for 1 minute.

Remove from the heat and stir in lemon juice. Quickly skim the foam off with a METAL spoon. Pour at once into hot sterilized jars and seal.

This is very good for the holiday seasons with hot English muffins and biscuits.

  • Yields: 5 half pints
  • Preparation Time: 20 minutes
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