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Ingredientes
- 1 c. pineapple juice
- 1 c. orange juice
- 1/4 c. water
- 1 1/2 c. fresh mint leaves and stems, firmly packed
- 3 1/2 c. sugar
- 1 (3 ounce.) pkg. liquid pectin
Direcciones
- Combine pineapple juice, orange juice, and water in a large saucepan; bring to a boil. Add in mint; cover and remove from heat. Let stand 10 min. Pour mix through a wire-mesh strainer, discarding mint. Combine 1 3/4 c. juice mix and sugar in saucepan. Cook over medium-high heat, stirring frequently, till sugar dissolves and mix comes to a boil. Add in liquid pectin; bring to full rolling boil, and boil, stirring constantly 1 minute. Remove from heat. Skim off foam with a metal spoon. Quickly pour jelly into warm sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 min. Let stand 8 hrs. Yield: 4 half pints.
- NOTE: If jelly is not processed, store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 10 servings | |
| Calories 299 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 109mg | 3% |
| Total Carbs 76.43g | 20% |
| Dietary Fiber 0.7g | 2% |
| Sugars 74.52g | 50% |
| Protein 0.45g | 1% |
