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Cranberries, to Preserve

Pick the cranberries (reject the injured berries), and to every pound of fruit allow two pounds of sugar. Pour a cupful of water into the preserving-pan, and place in it alternate layers of cranberries and sugar. Boil gently and skim carefully. The preserve must be kept in closely-covered jars. Time, twenty minutes after it comes to a boil. Sufficient, one pound of fruit for one pound of jam.