Cranberry Jelly

(makes 1 quart)
2 bags (12oz each) cranberries
1 ½ cups water, or cranberry juice, or orange juice
2 cups of sugar
1 box pectin
Sterilize jars and lids.
Wash and remove any mushy or unripe berries.
Bring water (or juice) to a boil in a pot.
Pour in berries and let soak 5-10 minutes, stirring occasionally, until berries pop and split.
When ½ of the berries have popped and berries feel mushy, it is done.  Should take no more than 10 minutes over medium heat.
Crush and strain berries through a mill or a wire strainer.
In a clean pot, add berry juice and pectin, and bring to a boil
Add sugar and bring back to a full boil for 1 minute, then remove from heat.
Fill jars to ½ inch headspace
Put on lids and rings, then put in water bath.
Bath pints for 15 minutes, or quarts for 20 minutes.

Apple Cider Jelly

Apple Cider Jelly

5 cups sugar
4 cups apple cider
1 box fruit pectin ½ teaspoon butter
Sterilize jars and lids.
Put 5 cups sugar in a bowl and set aside.
Add juice into large pot, stir in pectin and butter.
Bring to a full boil over high heat.
Immediately stir in sugar and bring back to a full boil, stirring constantly for 1 minute.
Remove from heat and skim foam off the top.
Fill jars to ¼ inch headspace.
Put on lids and rings, and water bath for 10 minutes