| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning | 6 | Servings | ||
INGREDIENTS
| 1 | c | Red raspberry juice |
| 2 | c | Bottled apple juice |
| 5 1/4 | c | Sugar |
| 1 | Sure-jell pectin | |
| 1/2 | t | Butter or margarine |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland) on May 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 730
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 5.1mg
Potassium: 104.8mg
Carbohydrates: 188g
Fiber: <1g
Sugar: 186.6g
Protein: <1g