assignmentPREPARATION
Clean and sterilize the jars, lids and bands. Preheat the oven to 250° and place clean jars on the rack to keep warm and sterilized. While preparing jelly, place the canner filled half full with water on the stove and allow it to come to a slow simmer.
Once it reaches a rolling boil, stir constantly for 5 minutes (stirring to keep it from boiling over.)
Remove the pot from the heat and skim off any foam.
Cool for 2 minutes, then whisk in the liquid pectin.
Ladle the jelly into the sterilized jars, wiping the lips with a clean cloth to remove any drips.
Cover with a lid and band and place on the rack of the canner.
Bring the water in the canner back to a boil, making sure the jar lids are submerged in the water.
Process in the boiling water bath for 10 minutes.
Turn off the heat and allow the jars to set in the water for 5 minutes before transferring them to a towel on the kitchen counter.
Cool completely for 12-24 hours before disturbing.
Makes 7-8 ½ pint jars.