1 lb. (4 c.) cranberries
1 c. water
2 c. sugar

Pick over cranberries; wash and drain. Discard soft or light colored ones. Boil cranberries in water for about 5 minutes until skins pop. Press through a sieve or Foley mill to remove the skins and seeds. Add sugar; boil rapidly 3-5 minutes, stirring occasionally. Skim off foam from top. When it starts to jell when dropped from spoon, pour into quart mold that has been rinsed in cold water; cool. Store in refrigerator. To keep, pour hot jelly into scalded jelly glasses and cover with paraffin.