Categories: conserves, jams, jellies, preserves

Ingredients

• 3 1/2 cups cranberry juice cocktail or cranapple juice
• 1 1 3/4 oz. pkg. powdered fruit pectin
• 4 cups sugar
• 1/4 cup lemon juice

Directions

1. In 8 or 10 quart kettle or Dutch oven combine cranberry juice and powdered fruit pectin. Bring to full rolling boil. Stir in sugar. Bring again to full rolling boil; boil hard, uncovered, for 1 minute, stirring constantly. Remove from heat. Stir in lemon juice. Quickly skim off foam with metal spoon. Pour at once into hot, sterilized half-pint jars; seal.

2. makes 6 half-pints

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