Cranberry Jelly Made With Honey

This is out of "Diet and Salad" book written by Dr. N.W. Walker, D.Sc. I love to make my own Cranberry condiments, and this is one I will be trying soon. I am guessing on the yield and cooking time, until I actually make this, but if you make it first please advise me of the info that worked best for you.

• Ready In: 50 mins
• Serves: 4
• Yields: 4 pints

Ingredients

• 4  cups cranberries, washed (be sure to remove all soft ones and those with spots)
• 2  cups water
• 1⁄2 cup honey, to each cup of strained pulp
• 1⁄8 cup lemon juice, to each 4 cups of strained pulp

Directions

1. Cook until berries pop open and are tender. Rub through sieve or colander. Measure sieved pulp and add honey and lemon juice.
2. Cook until it reaches the boiling point and boil hard for 7 minutes, stirring constantly.
3. Remove from fire and pour into sterilized glasses or jars and seal in the usual way.