Cranberry And Cinnamon Jelly

1. 1

   In a large saucepan, simmer cranberries, water and THREE of the cinnamon sticks until berries pop.

2. 2

   Remove cinnamon sticks, mash berries with potato masher.

3. 3

   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.

4. 4

   DO NOT SQUEEZE the bag or the jelly will get cloudy.

5. 5

   Measure juice into saucepan, add 2 cups of sugar for every two cups of juice; add remaining cinnamon stick.

6. 6

   Stir over low heat until sugar dissolves, the boil rapidly to 200*F (sea level)--stir to prevent sticking and burning.

7. 7

   Remove pan from heat; skim foam; remove cinnamon stick.

8. 8

   Spoon jelly into prepared jars, seal with two-part lids; process in a boiling water bath for 15 minutes (sea level).

9. 9

   Label & store in cool dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.