Recipe of Apple and Raspberry Jelly - Food Recipes

-- Extracted from Meal-Master (tm) v8.05 --

Title: Apple and Raspberry Jelly
Categories : Canning
Serving size: 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. -----