Cranberry And Cinnamon Jelly - cooking recipe

Ingredients

2 lbs cranberries (fresh or frozen)
2 cups water
4 cinnamon sticks
2 cups sugar (to each 2 C. juice see recipe)

Preparation

In a large saucepan, simmer cranberries, water and THREE of the cinnamon sticks until berries pop.
Remove cinnamon sticks, mash berries with potato masher.
Spoon berries & liquid into a cheeecloth clipped to a colander, suspended over a large bowl; let juice strain WITHOUT FORCING -- for a few hours or overnight.
DO NOT SQUEEZE the bag or the jelly will get cloudy.
Measure juice into saucepan, add 2 cups of sugar for every two cups of juice; add remaining cinnamon stick.
Stir over low heat until sugar dissolves, the boil rapidly to 200*F (sea level)--stir to prevent sticking and burning.
Remove pan from heat; skim foam; remove cinnamon stick.
Spoon jelly into prepared jars, seal with two-part lids; process in a boiling water bath for 15 minutes (sea level).
Label & store in cool dark place.