Cranberry Spread

Ingredients

• 1 kg cranberries
• 300 ml water
• 1 kg jelly sugar
• 4 marmalade jars (screw caps)

Instructions

1. 1.

   Wash the cranberries thoroughly and mix them with water and jelly sugar in a large pot; let sit for about 1 hour.

2. 2.

   Rinse the screw-cap jars in hot water, then drain on a kitchen towel.

3. 3.

   Bring the berries to a boil and simmer covered for 5-10 minutes. The berries should be soft but not mushy.

4. 4.

   Turn the jars over, using a metal measuring cup or ladle and a pouring ring to fill the very hot chutney into each jar. Clean the rim, seal immediately, and place on the cap to create vacuum. Repeat until all chutney is filled. After about 5 minutes, the jars can be turned back over.