It is great when you can make it with fresh fruit. In the winter months, I make it using juice instead. It is so much more affordable, and I think it makes great Christmas gifts.
It is so easy too. I wanted to share my favorite recipe with you. I used Pineapple juice, but you can also use apple, or grape.
4 C. bottled or canned pineapple juice
2 Tablespoons filtered fresh lemon juice
7 C. sugar
2 (3-ounce) pouches liquid pectin
Place a sieve over a large pan, lined with a paper coffee filter, and strain juice.
In an 8-quart pan, combine the pineapple and lemon juice
Over med. heat, heat the juice until warm. Add sugar, stirring constantly, until dissolved. Increase the hear to med-high and bring to a boil, stirring constantly, and bring to a full rolling boil. Add entire contents of both pectin pouches. return to a full rolling boil, stirring constantly for one minute.
Skim off any foam, and ladle into jelly jars, leaving 1/4-inch head space. Wipe jar rims and threads with a clean, damp cloth. Cover with lids and apply screw rings.
jars and lids before using.
Always remember to wash lids and jars in hot soapy water, or run them through the dishwasher.
Process jars in a 200 degree water bath for 15 minutes.
This recipe takes about a half hour from start to finish, and makes quite a bit of jelly. Once you try it, I bet you won't go back!