Cranberry Juice

• 9 cups fresh cranberries (three 12-ounce bags), washed and drained</

Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a bowl. (details.)

Put the cranberries and 9 cups water in a wide, 6- to 8-quart preserving pan. Bring to a boil over high heat. Boil, stirring frequently, until the cranberries burst and are soft, 4 to 5 minutes. Hang a jelly