Laun/Pruett Recipe Collection
Jelly recipe

Measure out 4 1/2 c. sugar and set aside
Bring to a full rolling boil:
5 c. juice
1/4 c. lemon juice
package of MCP Pectin (Sure jell is too firm)

After juice, lemon juice and pectin comes to a rolling boil, add sugar and 1/2 t. butter (to reduce scum). Return to a full rolling boil and when it starts rolling, set timer for 2 minutes if using MCP; 1 minute for Ball natural pectin.

Remove from heat, skim off the scum, and pour into hot, sterilized jars.
Seal firmly with sterilized lids. Turn upside down for 5 minutes and then turn right side up. Lids will pop as the seal takes hold.

Sometimes it doesn't jell right away...but have faith!

Prep: do this first! from Life according to Marcy...
funnel
whisk
ladel
wooden spoon
1/4 c.easure for lemin juice
tablespoon to skim it
tea towels for setting prepared jars

Note: 2008 Hucka-grape jelly from hand-picked huckleberries 1 quart and
Concord grapes from the Wisconsin family farm...enough juice to make 5 1/2 cups
Used the new Ball natural pectin and used only 4 1/2 cups sugar since it was so sweet and good even without the sugar!

Recipe Contributed by Mary Ann Laun