Cranberry Jelly

 Ingredients:

• 5 1/2 cups of cranberries, boiled for 20 minutes, pitted and sieved (cool for 1 hour)
• 1 (3oz) pack of pectin
• 4 cups of cranberry juice
• 6 1/4 cups of sugar

Directions:

1. Heat the cranberry juice and cranberry mash in a pan.
2. Add the sugar and stir until it dissolves.
3. Bring the mix to a boil and add the pectin.
4. Stir the mix constantly, boiling for 1 minute before removing it from the heat.
5. Skim off the foam and add the mix to canning jars while it’s still warm.
6. Apply the lids and steep the jars in 250-degree water baths for 10 minutes to seal the jelly.

Cherry Jelly

 Ingredients:

• 4 1/2 pounds of bitter cherries, pitted, boiled for 10 minutes and sieved
• 1 1/2 pounds of sweet cherries, pitted, boiled for 10 minutes and sieved
• 4 cups of cherry juice
• 1 (3oz) packs of pectin
• 3 tbsp of lemon juice
• 7 1/2 cups of sugar

Directions:

1. Heat cherry mash and juice in a pan.
2. Add the sugar and stir until it dissolves.
3. Bring the mix to a boil and add the pectin.
4. Stir the mix constantly, boiling for 2 minutes before removing it from the heat.
5. Skim off the foam and add the mix to canning jars while it’s still warm.
6. Apply the lids and steep the jars in 250-degree water baths for 10 minutes to seal the jelly.

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