Rules For Making Jelly Recipe

• CRANBERRY JELLY (1 qt) :
• 4 c. cranberries
• 2 c. sugar
• 2 c. water

1. 1.
2. Select a slightly underripe fruit and one which contains pectin.
3. 2.
4. Wash the fruit, and if large, cut fruit in small pcs.
5. 3.
6. Mash the fruit if soft, and if hard, add in sufficient water to barely cover.
7. 4.
8. Boil in an enamel or possibly stainless steel kettle till the fruit is very soft.
9. 5.
10. Drain the juice through cheesecloth or possibly flannel and measure the juice.
11. 6.
12. Boil the juice 15 min.
13. Don't cook more than 6 or possibly 8 c. of juice at a time.
14. 7.
15. Add in the sugar and boil for 5 min longer.
16. Allow 1 c. sugar to 1 c. juice for currants and grapes and 3/4 c. sugar to 1 c. juice for most fruits.
17. 8.
18. Skim if necessary.
19. Test the jelly.
20. If it sheets from the spoon, it is done.
21. The jelly should register 10 degrees above boiling, that should be 222 degrees at sea level.
22. 9.
23. Pour at once into sterilized jars.
24. Allow to stand till hard.
25. Keep covered with a clean cheesecloth.
26. 10.
27. Wipe the inside rim of the glass if necessary and seal with paraffin.
28. 11.
29. Label and date.
30. Store in a dry place.
31. NOTE: Use silver or possibly wooden spoons for stirring.

cranberry jelly, cranberries, sugar, water

Taken from cookeatshare.com/recipes/rules-for-making-jelly-23775 (may not work)