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.
