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| RECIPE FOR JANUARY JELLY |
| Title: | January Jelly | | Category: | Preserving | | Sub-Category: | Canning | | Rating: |  | Instructions:
January Jelly1 cup water
3 1/4 cups granulated sugar
3 tablespoons strained lemon juice
1 (3 ounce) pouch liquid fruit pectin
1 (6 ounce) can frozen concentrated
orange juice, thawed Place water in a 6-quart or larger pot and stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full, rolling boil. Add lemon juice. Boil rapidly for 1 minute. Remove from heat. Stir in pectin. Add juice concentrate and mix well. Skim off foam with a metal spoon, if necessary. Ladle quickly into hot, sterilized jars, leaving 1/2-inch headspace; seal. Yields 4 half-pints.
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