5 c. sugar
4 c. apple juice (commercially canned)
1 box powdered pectin

Mix juice and pectin in a large pan. Over high heat, bring mixture quickly to a hard boil, stirring occasionally. Immediately add all of the sugar and bring to a full rolling boil, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon and pour quickly into jars. Fill to within a half inch of the top. Put on caps and screw tightly. For a rosy color, drop red food coloring into juice before cooking.