Ingredients
- one cup of water to each 4 qts
- 4 qts
Directions
1
Use one cup of water to each 4 qts. of cranberries; cook until the berries are tender, strain and use equal quantities of sugar and juice. Boil the juice 10-12 m., add the sugar hot, stir till it is dissolved and turn the jelly into glasses or a mold. The jelly may be molded in a shallow pan and when perfectly cold cut into cubes.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg