| 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 |
ts |
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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