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Apple Juice Jelly

5 cups sugar
4 cups canned or bottled apple juice
red food coloring -- (optional)
1 box fruit pectin
1/2 teaspoon butter or margarine

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.

Measure sugar into separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Measure juice into 6- or 8-quart pot; add food coloring. Stir pectin into juice in pot. Add butter. Place over high heat; bring to a full rolling boil.

Immediately stir in sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars are cool, check seals.

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