Jelly (any fruit)
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Ingredients
- Measure out 4 1/2 c. sugar and set aside
- Bring to a full rolling boil:
- 5 c. juice
- 1/4 c. lemon juice
- package of MCP Pectin (Sure jell is too firm)
Instructions
- After juice, lemon juice and pectin comes to a rolling boil, add sugar and 1/2 t. butter (to reduce scum).
- Return to a full rolling boil and when it starts rolling, set timer for 2 minutes if using MCP; 1 minute for Ball natural pectin.
- Remove from heat, skim off the scum, and pour into hot, sterilized jars.
- Seal firmly with sterilized lids.
- Turn upside down for 5 minutes and then turn right side up.
- Lids will pop as the seal takes hold.
- Sometimes it doesn't jell right away...but have faith!
- Measure out 4 1/2 c. sugar and set aside
- Bring to a full rolling boil:
- 5 c. juice
- 1/4 c. lemon juice
- package of MCP Pectin (Sure jell is too firm)
Recipe Notes
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