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Cranberry Jelly

2 cups cranberries
3 ounces liquid pectin (regular)
1 cup concentrated apple juice
5 tablespoons glycerine
1/4 cup lemon juice
1 tablespoon unflavoured gelatin

Wash and pick over cranberries, discarding any that are soft.
Place in a deep saucepan and add fruit juices. Cover and simmer
for about 20 minutes, until fruit is soft. Mash to break up any
berries left whole.

Strain in food mill to remove seeds. Return to saucepan and heat
to boiling. Add pectin, glycerine and gelatin, stirring well.
Boil for 1 minute. Remove from heat. Skim and pour into hot,
sterile pint jars, leaving 1/2 inch at top. Cap with hot sterile
lids. Process in boiling water bath for 5 minutes after water
returns to boiling. If any jars fail to seal, refrigerate and use
within 10 days or freeze for later use. Makes 3 1/2 cups.

VARIATION: You can substitute 1/2 cup low-methoxy pectin solution
and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
but add calcium after removing from heat. If you plan to freeze
the jelly, be sure to use the full amount of gelatin.


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