---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple and Raspberry Jelly
 Categories: Canning
      Yield: 6 Servings
 
      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
 
  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.
 
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