Cranberry Jelly
| Cranberries, | 1 quart |
| Sugar | |
| Water |
After Adelaide had emptied the cranberries into the colander, then dipped them up and down several times in a pan of clear cold water, she picked them over.
While her little fingers worked quickly she told mother the cranberries made her long for Thanksgiving Day to come, and especially this year, as she wanted her "cranberry jelly" served with the turkey. Mother said she would feel very proud to have it grace the "festive board."
When the cranberries were all in the saucepan, Adelaide poured enough cold water over the top so that she could see it easily among the berries. Placing the saucepan over the fire, the berries cooked slowly, and Adelaide used the wooden potato masher with which to mash them. She also stirred them occasionally to keep them from burning.
When the fruit was soft, Adelaide poured the cranberries into the jelly bag and the juice dripped over night. In the morning she measured to each cup of juice a cup of sugar. This she stood at the back of the range in an earthenware dish, to heat through but not brown.
Adelaide cooked the juice rapidly for twenty minutes, then added the sugar gradually, stirred constantly until the sugar was all dissolved, and let it continue to cook until the "jelly point" was reached.
Now she worked quickly, skimming the jelly, pouring it into a pitcher and filling the sterilized small glasses at once. These she stood in a sunny window.
As soon as the jelly was cold she wiped around the top and the outside of each glass with a damp cloth, poured melted paraffin over the top, shaking it gently from side to side to exclude all air, pasted on the labels, then stored the tumblers away in the preserve closet.