Apple and Raspberry Jelly

Title:
Apple and Raspberry Jelly

Yield:
6 Servings

Categories:
Canning




Ingredients:





     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.


 


 Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland)


 on May 28, 1997