Purchased apple cider and liquid pectin from the base for this easy-to-prepare jelly that has the added tang of cranberries and lemon juice. Serve it with hot biscuits, muffins, toast, waffles or pancakes.

For about 3 cups jelly you will need:

PREPARATION: In large, heavy, enameled or stainless steel pan, combine apple cider, lemon juice and sugar. Bring to a boil over high heat, stirring. Stir in pectin. Bring to a full rolling boil. Boil 1 minute. Remove from heat. Skim off any foam from surface. Pour jelly into hot, sterilized jars to within 1/4 inch from top. Seal with thin coating of melted paraffin. Store in cool, dry place. Garnish with fresh cranberries and chopped mint when serving, if desired.