Cranberry Jelly

• 8 cups cranberries
• 5 cups water
• 5 cups sugar
• 1 pouch Certo Liquid Pectin

1. Place cranberries in large saucepan; add water.
2. Bring to boil on medium heat, stirring occasionally.
3. Reduce heat to medium-low; cover.
4. Simmer 15 min., stirring occasionally.
5. Place three layers of damp cheesecloth or jelly bag in large bowl.
6. Pour prepared fruit into cheesecloth.
7. Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
8. Measure exactly 6 cups prepared juice into large saucepan.
9. Add sugar; mix well.
10. Bring to full rolling boil on high heat; boil 1 min., stirring constantly.
11. Remove from heat.
12. Immediately stir in pectin.
13. Stir and skim foam for 5 min.
14. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.
15. Seal while hot with sterilized two-piece lids with new centres.
16. Let stand at room temperature until set.

cranberries, water, sugar, pouch certo

Taken from www.kraftrecipes.com/recipes/cranberry-jelly-92280.aspx (may not work)