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Ingredientes
- 3 c. grape juice
- 2 Tbsp. lemon juice
- 1 tsp butter
- 1 pkt pectin
- 4 c. sugar
Direcciones
- In a large saucepan combine grape juice, lemon juice, butter, and pectin. Bring mix to a rolling boil over high heat, stirring constantly. Boil for 1 minute. Add in sugar and stir till dissolved. Keep stirring and bring mix to a rolling boil and boil hard for no longer than 1 minute, stirring constantly.
- Remove from heat and skim foam if necessary. Ladle warm jelly into warm sterilized jars leaving 1/4-inch head space. Adjust 2-piece caps. Process 5 min in warm boiling water canner.
- This recipe yields about 5 1/2 pints.
- Yield: 5 1/2 pints
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