1 Package pectin

5 Cups Sugar

Combine juice and pectin in a large saucepot.  Bring to a boil over high heat.  Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jelly into hot, sterilized jars, leaving ¼ inch headspace.  Adjust two-piece caps.  Process 5 minutes in a boiling-water canner.  Yield: about 8 half-pints.

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