JAMBOLAN JELLY
Ingredients:
1¾ cups jambolan juice
1¼ cups water
½ cup lemon juice
7 cups sugar
½ cup liquid commercial pectin
Method:
Combine water with juice; bring to boiling. Add sugar and heat to boiling quickly.
Add pectin, stirring constantly. Allow to come to a brisk boil and boil vigorously for ½ minute.
Remove from stove, skim, pour quickly into hot sterilized glasses, seal with paraffin wax.
Yield 7 cups
DATE: March 1983
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