DIY Jellied Cranberry Sauce - Thanksgiving treat

How to make this easy jellied Cranberry Sauce. It's delicious, and tastier than the store-bought. Use organic Cranberries, and organic cane sugar to avoid all the pesky mass-farmed by-products.

Recipe - Right out of the Ball Book on Home Preserving. If you are making for immediate use within a week or two, you can skip canning step. Just let jars cool, and put in the refrigerator.

4 1/2 Cups Whole Cranberries (Frozen ok - let thaw before measuring)
1 3/4 cup water
2 cups sugar

-Pick and clean cranberries.
In heavy duty pot, bring cranberries and water to a boil on medium to high heat. Cook until berries are broken down and popped. Remove from heat and let cool down 5 minutes.
-Working in batches, run cranberries through food mill.
-Return cranberry puree to pot, add in sugar - whisk in to dissolve. Bring to a boil over medium heat, and increase heat to high and hard boil until mixture either sheets a spoon, passes set test on a frozen plate, or has reached 217 degrees F.
-Remove from heat. Process hot cranberry jelly into hot straight sided pints to 1/4 inch head space. Clean rims, add lids and rings to fingertip tight. Process in water bath canner for 15 minutes FULL ROLLING BOIL. Adjust time for altitude. Ensure water is at least 2 inches above jars. When time is done, turn canner off, remove cover. Let jars sit in water 5 more minutes, then remove. Let cool undisturbed for 12-24 hours.

00:00 Introduction
02:41 The Process
13:12 Results
14:47 Conclusion