Highbush Cranberry Jelly - cooking recipe

Ingredients

2 cups highbush cranberries (OK to triple)
3 cups water (OK to triple same as berries)
2/3 cup sugar (for every cup of extracted juice.)
liquid pectin (optional)

Preparation

Simmer the berries in the water (watch that the ratio is 2 c berries to 3 c water) for 10 minutes. Boil Rapidly for 3-5 minutes.
Strain the liquid through a jelly bag or cheese cloth lined sieve overnight. Do not squeeze the mixture or your jelly will be cloudy.
For each cup of juice, add 2/3 c white sugar. Stir it up well.
I used 5 cups of juice and 4 1/2 c sugar for my batch.
Bring to 220-222 degrees on candy thermometer.
Remove from heat, skim off any foam.
Pour into sterile jars and put in 5 minute water bath.
OR: Bring juice and sugar to a boil, boil hard for 1 minute. Turn off heat, add pectin, stir well. Skim, fill jars and place in water bath 5 minutes.
Enjoy your jelly!