Cranberry Jelly

• 4 cups cranberries
• 2 cups water
• 2 cups

Pick over and wash the cranberries. Cook them (covered) in the water until they are soft and burst from the skins. Press through a strainer, add the sugar, and stir until the sugar is dissolved; stop stirring, and boil eight to ten minutes, or until a drop jells on a cold plate, skim. Pour it into molds or glasses which have been wet with cold water and set away to cool.