Preparation:
Wash and pick over the cranberries. Put them in a wide, heavy 4- or 5-quart saucepan with the water. Cover, bring to a boil, then reduce heat and simmer until the cranberries pop, about 10 minutes. Push through a sieve or a ricer with the back of a large spoon.
Return to the saucepan, add the sugar, stir, and simmer uncovered until the sugar has dissolved, about 3 to 4 minutes.
Then boil rapidly over medium-high heat, stirring for 6 to 8 minutes, or until a jelly or candy thermometer registers 220F or the mixture passes the sheet test (pours off the side of a cold spoon in a sheet, not in drops).
Remove from heat and skim off any foam.
Ladle the jelly into hot sterilized jars and seal. Let cool, label, and refrigerate for up to 2 months, or freeze for up to 1 year. For longer storage, seal with two-part vacuum lids and process in a hot-water bath for 10 minutes. Let cool, label, and store in a cool, dark place. |
