Apple-Raspberry Jelly

Yield:

4 half pints

Recipe from


Ingredients

2 1/2 cups apple juice
1 cup raspberry juice
1 (1 3/4-ounce) package powdered fruit pectin
4 1/2 cups sugar

Preparation

Combine apple juice, raspberry juice, and powdered pectin in a flat-bottomed kettle, stirring well; bring to a rolling boil, stirring constantly. Add sugar, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon.

Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.

Note:

Oxmoor House Homestyle Recipes

January 1985