Wash and remove stems from the cranberries, then cover with water.
Boil for about 5 minutes or until the skins burst.
Strain through cheesecloth, but do not squeeze.
Measure the juice and add 2/3 cup sugar for each quart.
Bring to boiling point and pour immediately into hot sterilized jars.
Process at 180 degrees in a waterbath for 20 minutes.