• 2 lbs (1 kg) cranberries
• ¾  pint (450 ml) water
• 1 lb (450 g) sugar to each pint (600 ml) of juice obtained

Method:

• Wash and drain the cranberries.
• Put the fruit into a pan with the water and bring to the boil.  Stew until the skins have broken.
• Test for pectin.
• Turn into a jelly bag and leave to strain for 3 to 4 hours.
• Measure the juice and heat in a pan.
• Add lb (450 g) warmed sugar  to each 1 pint (600 ml) of juice, stirring until the sugar has dissolved.
• Bring to the boil and boil rapidly until the jelly sets when tested.
• Remove the scum.
• Pot and seal whilst still hot.

  Jam Making Help & Advice

  

  These articles will get you started and explain the finer ponts of making your own jams and jellies:

  • Making Jam and Jelly at Home - Introduction and Equipment
  • Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
  • Making Jam and Jelly at Home - Methods

  Making Your Own Jam?

  Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.