Cranberry Sauce - Jellied
(from the Ball Blue Book)
 4 ¼ Cups Cranberries
2 Cups Sugar
1 ¾ Cups Water
 Wash cranberries; drain.  Combine cranberries and water in a large
saucepot.  Boil until skins burst.  Press mixture through a sieve or food
mill.  Add sugar to cranberry pulp and juice.  Boil mixture almost to
gelling point.  Ladle hot sauce into hot jars, leaving ¼- inch headspace.
Adjust two-piece caps.  Process 10 minute in a boiling water canner. 

 Yield: about 2 pints

 Recipe Variation:  Stick cinnamon or whole cloves tied in a spice bag may
be cooked with the sauce to give a spicy flavor.  Remove spice bag before
canning sauce.

 Note:  To serve jellied sauce as a mold, pack sauce in straight-sided
canning jars for easy removal.

  If you do not have a sieve or food mill try this , place a small wire
strainer over a mixing bowl or 4 cup measure and working in small batches press pulp along strainer with a wooden spoon.  This will release the juices
to the measure cup/bowl while leaving the pulp in the strainer.

Now for my favorite jam recipe. It is called Christmas Jam, but it is a
round the year treat at our house.

Christmas Jam
   2      packages      frozen whole strawberries - (20 oz ea)
                        (or 2 1/2 qts fresh strawberries)
   1      pound         fresh or frozen cranberries
   5      pounds        sugar
   2      pouches       liquid pectin

Grind fruit in a food processor or a grinder and place in a large kettle.
Add sugar.  Bring to a full rolling boil; boil for 1 minute.  Stir in
pectin; return to a full rolling boil.  Boil for 1 minute, stirring
constantly.  Remove from heat, let cool for 5 minutes (skim off foam).
Pour into hot jars leaving 1/4 in head space.  Adjust caps.  Process for 15
minutes in a boiling water bath.
This recipe yields 14 half-pints.

Canning is an all year project. There is always something to be added to the larder no matter what time of the year it is!

Grandma Rosie