Apple-Cranberry Jelly[Printer-friendly version of recipe]
Winner of Fourth Place at 2001 Santa Clara County Fair ("good consistency")
3 pounds apples - chopped (don't peel or core)
2 pounds fresh cranberries
4 - 1/2 cups water
about 4 cups sugar- be sure to use cane sugar not beet sugar
Cook fruit and water at a very mild boil (less than medium heat) for 30 minutes. Pour the soft fruit into a jelly bag and let drip until done, usually overnight.
Measure the liquid and for each 2 -1/2 cups juice, use 2 cups sugar. Boil the mixture for 7-10 minutes until it sets on a cold plate. Skim the foam from the top of the fruit while cooking.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 5 - 8 oz. jars