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| CRANBERRY APPLE JELLY | |
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2 c. bottled apple juice 2 c. cranberry juice 7 c. sugar 1 (2 pouches) pkgs. (6 oz.) liquid pectin Paraffin wax Measure apple, cranberry juice and sugar into large saucepan. Bring to boiling over high heat, stirring constantly. Stir in liquid pectin. Bring to a full rolling boil; boil hard 1 minute. Watch for overflowing foam. Remove from heat, let foam settle; skim off any remaining foam with metal spoon. Ladle hot jelly into 8 hot, sterilized 8 ounces, glass jars. Let jelly set for 1 hour. Melt paraffin and seal by putting melted paraffin over set up jelly. Sightly tip jar and roll so paraffin rolls around near top inner edge of jar. Cap with metal seals and rings after paraffin hardens. | |
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recipe reviews #183254
Cynthia (Pennsylvania) says:
Although I grew up using paraffin wax to seal jams and jellies, this has now been proven to be an unsafe method. Preserving jams and jellies (high sugar and acid) with the water-bath method is safe and easy. This recipe as well as others can easily be preserved with the standard water-bath method.
#188745
Jackie Chartrand (Michigan) replies:
How long would you water bath pints and jelly jars?
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