This recipe was sent to us by Mary Ann Hocquard. Thanks, Mary! We get lots of requests for cranberry jam, and this recipe is a delicious, do-it-yourself answer!
7 1/2 cups Johnston’s Cranberries (fresh or frozen)
4 cups water
5 1/2 cups sugar
1 pouch liquid Certo
Cook cranberries in water until very soft. Put through a coarse sieve to remove seeds, if desired. Return to heat and add sugar gradually, stirring until dissolved. Stirring continuously, bring to a boil. Boil hard 1 minute, without stirring. Remove from heat and add Certo. Stir and skim for 7 minutes to distribute fruit. Pour into jars and seal.
Yield: 8 – 250 ml jars