Rinse the fruit.
Slice the apples, without peeling or coring, and place in a pan with the cranberries and sufficient water to cover.
Simmer gently till thoroughly mashed.
Test for pectin.
Allow to drip through a jelly bag.
Measure the juice.
Allow usually 1 lb. sugar to each pint of juice, but this depends on the pectin test.
Bring the juice to the boil.
Add the sugar and stir till dissolved, then boil briskly till setting point is reached.