6 bags (12oz) cranberries
6 C. water
6 C. sugar

Cooking – In a stockpot, bring water and sugar to a boil, add cranberries, boil for 10 mins. After cranberries are soft use hand blender (immersion blender) to mix. Using a fine mesh strainer push through the liquid and pulp, then use cheesecloth to strain rest of seeds.

Filling jars – Using your funnel fill the jars with the cranberry mixture in half pints or pint size canning jars. Continue filling till the jars are filled to 1/2″ headspace. Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.

Processing: Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 15 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.