Ingredients:
- 3 cups grapefruit juice
- 1 (1 3/4 ounce) envelope dry pectin
- 4 1/2 cups sugar
Preparation:
- In a medium saucepan, whisk pectin into juice.
- Bring to a full boil over high heat.
- Add sugar and return to a rolling boil.
- Boil hard one minute.
- Remove from heat, and pour into hot jars leaving 1/4 inch headspace.
- Adjust caps
- process in boiling water bath 5 minutes.
Notes:
- I like to run the juice through a jelly bag in order to make the final resulting jelly more clear.
First Made:
2013-04-08
2013-04-08
Source:
food.com
food.com