Fruit-Juice Jelly
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 203. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 cups unsweetened apple, grape, or orange juice, or cranberry juice cocktail (not low calorie)
- 1/4 cup lemon juice
- 1 3/4-ounce package powdered fruit pectin
- 4 1/2 cups sugar
Instructions
- Pour fruit juice and lemon juice into an 8- or 10-quart kettle. Sprinkle with pectin. Let stand 1 or 2 minutes; stir to dissolve. Bring to a full rolling boil over medium-high heat; stir frequently. Stir in sugar.
- Return to a full rolling boil; stir often. Boil hard for 1 minute, stirring constantly. Remove from heat; quickly skim off foam with a metal spoon.
- Ladle into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Adjust lids. Process in a boiling-water canner 5 minutes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Blackberry jelly (20248988916).jpg" by terri_bateman; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Blackberry_jelly_(20248988916).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.