Red Hot Jelly

1. 1

   Wash and sterilize canning jars and lids.

2. 2

   In a large, heavy saucepan, combine juice and sugar.

3. 3

   Stir well.

4. 4

   Add margarine and candies.

5. 5

   Stirring constantly, bring to a rolling boil over high heat.

6. 6

   Stir in liquid pectin, stirring constantly.

7. 7

   Return to a rolling boil and boil 1 minute.

8. 8

   Remove from heat.

9. 9

   Skim foam from top of mixture with a large metal spoon.

10. 10

    Fill sterilized jars to within 1/4-inch of tops.

11. 11

    Wipe jar rims and seal jars.

12. 12

    Store in refrigerator.

13. 13

    2 pints jelly.

* Per serving · 4 servings · Values may vary.

No additional tips available.