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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.