---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple and Raspberry Jelly
  Categories: Canning
       Yield: 6 Servings
  
       1 c  Red raspberry juice
       2 c  Bottled apple juice
   5 1/4 c  Sugar
       1    Sure-jell pectin
     1/2 ts Butter or margarine
  
   Recipe by: Jo Merrill
     Pour juices into a 6-8 quart kettle. Measure sugar into a separate
 bowl.
   Add the Sure-Jell and butter to juices. Bring mixture to a full rolling
   boil over high heat, stirring constantly. Quickly stir sugar into
 juices
   and bring the mixture back to a full rolling boil--boil for 1 minute
 while
   stirring constantly. Mixture will rise to within 2 inches of the top of
 the
   pan so make sure you stir continuosly.
     Remove from the heat and skim off foam with a spoon. Fill jars to
 1/8th
   inch from top. Wipe jar rims then cover with flat lids. Screw lids on
   tightly.  Use a water bath to finish sealing.
     Recipe  (from Bonnie Trigg of Oceanside) was a prize winner at the
 1994
   Del Mar, Ca county fair.
  
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