|Cranberry juice cocktail||3 1⁄2 Cup (56 tbs)|
|Powdered fruit pectin||1 3⁄4 Ounce (1 Package)|
|Sugar||4 Cup (64 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
In 8- to 10-quart kettle or Dutch oven combine cranberry juice and pectin.
Bring to full rolling boil.
Stir in sugar.
Bring again to full rolling boil, stirring constantly.
Boil hard, uncovered,for 1 minute, stirring constantly.
Remove from heat.
Stir in lemon juice.
Quickly skim off foam using a metal spoon.
Pour at once into hot, sterilized half-pint jars or glasses.
Seal the jars with metal lids and screwbands; seal the glasses with paraffin or Snowdrift Paraffin