|Sorrel Jelly made with this Juice Jelly recipe|
- 2 cups of fruit juice
- 4 cups of golden brown sugar
- 2 (3 oz.) pkg.s liquid fruit pectin
Stir in pectin. Stirring constantly, bring to a rolling boil again and boil 1 minute longer.
Remove from heat, skim off foam. Store in sealed jars. If you're not familiar with canning, here's a link to a good site that shows you how.
Yield: 2 pints.
|I used Certo pectin.|