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    Clementine Jelly

    Source of Recipe


    From "Better Homes & Gardens: Jams and Jellies"

    List of Ingredients


    • 2 cups fresh clementine jelly
    • ¼ cup fresh lemon juice
    • 3½ cups sugar
    • ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin


    Instructions


    1. In a 6- to 8-quart heavy pot stir together the juices and sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

    2. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

    3. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.


      • Test Kitchen Tip:
      Choose clementines that feel heavy and firm. You will need about 15 of this small fruit to get 2 cups of juice.



 

 

 


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