Title: Apple and Raspberry Jelly
Categories: Canning
Yield: 6 Servings
| 1 | c | Red raspberry juice |
| 2 | c | Bottled apple juice |
| 5 1/4 | c | Sugar |
| 1 | | Sure-jell pectin |
| 1/2 | ts | 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. By on