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Apple and Cranberry Jelly

The apples and cranberries may be cooked together, just as apples are when used alone for jelly, or the two varieties of juice may be taken separately. For the latter, take one quart of apple juice and one cup and a half of cranberry juice. To secure the cranberry juice, put three pints of cranberries over the fire with a cup and a half of boiling water, cover, and let cook rapidly until the skins burst, then drain in a bag. Let the apple and cranberry juice boil twenty minutes, add four cups and a quarter of sugar made hot in the oven, and let boil two or three minutes. Strain the pulp left in the bag through a purée sieve, reheat to the boiling point; remove from the fire and stir in two or two and one half cups of sugar. Do not reheat.

This should be used at once, or by reheating to the boiling point, it may be stored in a can in the usual manner.