Prep 35 mins
Cook 0 mins
Give a little glamour with your jellies--seal them in goblets or sherbet glasses and decorative jars chosen to suit the person you wish to please. Just be sure containers are resistant to boiling water; then sterilize them on a folded towel to avoid breakage.
- 1 (6 ounce) can frozen grape juice concentrate or 1 (6 ounce) can tangerine juice concentrate or 1 (6 ounce) can orange juice concentrate, thawed
- 1 (1 3/4 ounce) package powdered fruit pectin
- 2 cups water
- 3 3⁄4 cups sugar
- Prepare glasses: Examine tops of jelly glasses to see that there are no nicks or cracks.
- Wash glasses in hot soapy water; rinse well.
- Place in pan with folded cloth on bottom.
- Cover with hot, not boiling water; heat to boiling.
- Boil gently 15 minutes; keep water until ready to use.
- In saucepan, stir juice, pectin and water until pectin is dissolved.
- Stirring constantly, cook over high heat about 2 minutes or until mixture comes to rolling boil.
- Add sugar; heat to rolling boil, stirring constantly.
- Remove from heat; immediately skim off foam.
- About 5 minutes before end of jelly cooking, remove glasses from hot water; invert on clean towel.
- Keep out of draft.
- Glasses should be hot and dry when filled.
- Fill one glass at a time to within 1 inch of top.
- Cover hot jelly immediately with 1/8-inch layer of hot paraffin.
- Paraffin must touch sides of glasses and be even.
- Prick any bubbles that appear on paraffin.
- When hard, check seal.
- Store covered in refrigerator no longer than 2 months.