Red Hot Apple Jelly

 2 cups apple juice

4 cups granulated sugar

1/2 tsp margarine

1/3 cup cinnamon red-hots candies

1 pouch (3 oz) Certo Liquid pectin

Wash and sterilize 5 half-pint canning jars and lids.

In a large heavy saucepan, combine juice and sugar.  

Stir well.  Add margarine and candies.

Bring to a rolling boil over high heat, stirring constantly.

Stir in liquid pectin.

Return to a rolling boil, stirring constantly.

Boil for 1 minute.

Remove from heat.

Skim foam from top of mixture.

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

Wipe rims and seal jars.

YIELD: 4 - 5 half-pint jars

POMEGRANATE JELLY

Preserving Method: Water Bath Canning

Makes about 6 (8 oz) half pints

YOU WILL NEED

· 3-1/2 cups prepared or bottled pomegranate juice (about 5 large or 2 16-oz bottles)

 · 6 Tbsp Ball® RealFruit™ Classic Pectin

· 1/2 tsp butter or margarine, optional

· 5 cups sugar

· 6 Ball (8 oz) half pint glass preserving jars with lids and bands


DIRECTIONS

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.


2. PLACE pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.


3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.


4. LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.


5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.