- 10 large apples
- 3 cups cranberries
- 6 cups water
- white sugar
Directions
Place washed and coarsely sliced apples into a heavy skillet, add washed cranberries and water. Bring to boil and simmer mixture for 20 minutes.
Crush with
potato masher and cook 5 more minutes or until all fruit is tender. Remove from heat, pour into a jelly bag and let drain overnight.
Measure juice into skillet (should be about 4-5 cups), add equal amount of white sugar, stir and bring to a boil; boil rapidly under-stirring until the jelly sheets (220° F on candy thermometer).
Remove from heat, skim foamy parts and pour into hot, sterilized jars. Seal with
paraffin
Yield: 4-5 ½-pint jars.
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