apple & raspberry jelly

Categories
Canning
Yield
6 Servings
MeasureIngredient
1 cup Red raspberry juice
2 cups Bottled apple juice
5¼ cup Sugar
Sure-jell pectin
½ teaspoon Butter or margarine

Recipe by: Jo Merrill

Pour juices into a 6-8 quart kettle. Measure sugar into a separate bowl. Add the Sure-Jell and butter to juices. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir sugar into juices and bring the mixture back to a full rolling boil--boil for 1 minute while stirring constantly. Mixture will rise to within 2 inches of the top of the pan so make sure you stir continuosly.

Remove from the heat and skim off foam with a spoon. Fill jars to 1/8th inch from top. Wipe jar rims then cover with flat lids. Screw lids on tightly. Use a water bath to finish sealing. Recipe (from Bonnie Trigg of Oceanside) was a prize winner at the 1994 Del Mar, Ca county fair.

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