INGREDIENTS

INSTRUCTIONS

NOTE pk means 1 pouch containing 85 ml.    Wash jars and lids in hot
soapy water, rinse and sterilize jars and  lids by (1) boiling in water
for 15 minutes (leave in water til  needed.) Lids may be sterilized by
placing in boiling water and  boiling 5 minutes(leave in warm water til
needed.) Utensils should  also be sterilized. 2.Stem and thoroughly
crush fully ripe fruit. To  extract juice, place prepared in jelly bag
and squeeze. NOTE: To make  own jelly bag, use a square meter of
cheesecloth, 3 layers thick. Wet  cloth and spread over a colander or
strainer in a bowl. Add fruit.  Bring corners of cloth together. Twist
bag or cloth and squeeze to  extract juice. For clearer jelly, use 1
1/2 times fruit called for  and let juice drip through without
squeezing.  3. Using liquid measure, measue the amount of prepared
juice and add  to a large 4 to 8 qt pan.  Add lemon juice if listed.
Note: omit  lemon juice in Red Raspberry jelly.  4. Measure sugar.  DO
NOT REDUCE SUGAR.  Add the exact amount of sugar  specified and mix
well.  5. Place pan over high heat; bring to a boil.  6.  At once stir
in Certo liquid. Bring to a full rolling boil and  boil hard for 1
minute, stirring constantly. Remove from heat.  7.  Skim off foam with
a metal spoon.  Stir and skim for 5 minutes.  8.  Pour quickly into
prepared jars leaving 1/4 inch head room.  9.  Seal jam at once with 2
piece metal lids or paraffin wax. Typed  at you by The MoM!

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”

Nutrition (calculated from recipe ingredients)
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Calories: 6020
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 24.8mg
Potassium: 1035.3mg
Carbohydrates: 1567g
Fiber: 2.9g
Sugar: 1521.6g
Protein: 3.4g