Ingredients
2 lbs cranberries
4 cups water (more or less as needed)
3 ounces fruit pectin (certo that is 1 envelope)
5 12 cups sugar
12 teaspoon butter
Method
Sources
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Recipe1M+
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Natural gelling agent — jams, jellies, fruit preserves, pâte de fruit
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Natural gelling agent — jams, jellies, fruit preserves, pâte de fruit
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Record your recipes and experiments — organized cooking journal
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use good canning procedures. put cranberries and water in large saucepan. bring to boil. reduce heat to low, cover and simmer 10 minutes. press through a sieve, if desired, i don't. measure 7-1/2 cups prepared fruit into a pot. stir sugar into prepared fruit in saucepot. add butter to reduce foaming, if desired. bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantlly. stir in pectin and return to full rolling boil and boil exactly 1 minute, stirring constantly. remove from heat and skim off any foam with metal spoon. ladle into prepared jars, filling to within 1/4 inch of tops. wipe jar rims and threads. use good canning methods.