-
1
Boil jars on rack in large pot filled with water 10 minutes.
-
2
Place flat lids in saucepan with water.
-
3
Bring to boil; remove from heat.
-
4
Let jars and lids stand in hot water until ready to fill.
-
5
Drain well before filling.
-
6
Place cranberries and water in large saucepan.
-
7
Bring to boil.
-
8
Reduce heat to low; cover and simmer 10 minutes.
-
9
Pour mixture into 6- or 8-quart saucepot.
-
10
Stir in walnuts.
-
11
Measure sugar into medium bowl.
-
12
(Scrape excess sugar from cup with spatula to level for exact measure.)
-
13
Stir fruit pectin into fruit in saucepot.
-
14
Add margarine.
-
15
Bring mixture to full rolling boil on high heat, stirring constantly.
-
16
Quickly stir in sugar.
-
17
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
-
18
Remove from heat.
-
19
Skim off any foam with metal spoon.
-
20
Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
-
21
Wipe jar rims and threads.
-
22
Cover with two-piece lids.
-
23
Screw bands tightly.
-
24
*Invert jars 5 minutes, then turn upright.
-
25
After jars are cool, check seals.
-
26
*Or follow water bath method recommended by USDA.
