Tomato-Cranberry Jelly

• 4 lbs. ripe tomatoes
• 3 lbs. cranberries
• Sugar

Wash, fruit, cutting tomatoes in small pieces, boil. Let cook slowly until soft. Pour into jelly bag, let drip. To each cup of juice use 1 cup of sugar. Boil until a drop jells on a cold plate. Pour into hot jelly glasses. When cool cover with paraffine and keep in a cool, dark place.