4 c. apple juice
1 (1 3/4 oz.) pkg. powdered pectin
5 c. sugar

Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally. Add sugar, and bring mixture to a full, rolling boil. Boil 1 minute, stirring constantly. Remove mixture from heat, and skim off foam with metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes. Yields 7 half pints.