Juice Jelly – Makes 12 8oz jars.
5 cups fruit juice
2 boxes no sugar needed Pectin
6 cups sugar
Stir half of the pectin into the fruit juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that cannot be stirred away). When the juice-pectin mix has reached a full boil, add the rest of the pectin and boil hard for 1 minute.
Prepare jars, rings, and lids by heating them in boiling water for at least 5 minutes. When the jelly is ready, remove jars and lids and place on dry towel. Fill each jar, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
Place filled jars in a hot water bath. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 15 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.