4 quarts (4 pounds) cranberries
3 to 3 1/2 cups granulated sugar
Bring cranberries and 4 quarts water to a simmer in a large pot. DO NOT BOIL. Simmer 5 minutes, or until most berries burst. Pour berries and juice into damp jelly bag or a colander lined with four layers of clean cheesecloth. Let juice drip into a large bowl. DO NOT squeeze the bag. When you have extracted as much juice as possible from the pulp, return pulp to pot with 2 quarts water. Simmer 2 minutes. Pour this pulp and juice through jelly bag again to extract remaining juice. Place the 2 batches of juice in a large pot. Add sugar to suit your taste and 1 more quart water. Heat to dissolve sugar completely, but do not boil. Quickly pour into clean, hot jars, leaving 1/2-inch head-space; seal. Process in boiling water bath for 15 minutes.
Yields 6 to 7 quarts.
To make the cranberry/blackberry/stawberry juice I added a frozen strawberries (from the u-pick farm), and frozen wild blackberries from my neighbors lot. I added more sugar and 1 cup of lemon juice to taste.
Cranberry Blossom - Otter Lake , NY
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