Instructions

1. Mix sugar and juice in a 2-quart sauce pan and bring to a full rolling boil, stirring constantly. Add fruit pectin and return to boil.

2. Boil for one minute. Remove from heat and skim the foam from the top with a large spoon.

3. Ladle jelly into hot sterilized jars. Fill to 1/4 inch from the top. Wipe the rim of the jars with a damp cloth to remove any traces of jelly. Seal tightly.

4. Process for 5 minutes in a hot water bath canner. You can use a stock pot or any other pan that allows enough room for the jars and 2 inches of water over them.

5. Remove from hot water and set the jars on a folded cloth on the counter top. A kitchen towel works fine. Keep the jelly away from drafts until cooled. You may hear the seals on the jars snap as they fully seal. This is fine.

6. Check lids to make sure they are sealed once they have cooled. The center of the lid to the jelly jar will indent when sealed. Occasionally a jar does not seal. If you encounter this problem, simply store your jelly in the refrigerator until used.