Strawberry Jelly
INGREDIENTS:
2 3/4 c Crushed strawberries 3 1/4 c Sugar
1 1/4 c Kiwi fruit, peeled, chopped 1 pk Certo LIGHT Pectin Crystals
2 3/4 c Crushed strawberries 3 1/4 c Sugar
1 1/4 c Kiwi fruit, peeled, chopped 1 pk Certo LIGHT Pectin Crystals
Measure prepared fruits into a large bowl. Measure sugar and set aside.
Combine Certo Light Fruit Pectin Crystals (no substitute) with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well.
Let stand 30 min, stirring occasionally. Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved.
Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours).
Store in freezer or for 3 weeks in refrigerator. Makes 6 cups.
Combine Certo Light Fruit Pectin Crystals (no substitute) with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well.
Let stand 30 min, stirring occasionally. Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved.
Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours).
Store in freezer or for 3 weeks in refrigerator. Makes 6 cups.