Yield: 4 half pints
- 2 1/2 cups apple juice
- 1 cup raspberry juice
- 1 (1 3/4-ounce) package powdered fruit pectin
- 4 1/2 cups sugar
- 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.
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