Apple-Raspberry Jelly

Recipe from Oxmoor House

More From Oxmoor House


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

  1. 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.
  2. 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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