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lids according to manufacturer’s instructions. Jars should be covered with water and boiled 10 to 15 minutes to sterilize.
Measure 5 cups apple juice into an eight-quart kettle. Add lemon -juice, cinnamon candies, pectin, and butter and margarine, stirring constantly. Boil hard 2 minutes. Remove from heat; skim off foam, if necessary. Pour hot jelly into hot jars, leaving 1/4-inch headspace. Adjust caps.
Process half-pints 5 minutes in a boiling water bath canner.
Yield: about 9 half pints.
Tomato Marmalade
3 pounds tomatoes
1 orange
1/2 lemon
3 cups sugar
Wash and peel tqmatoes. Cut tomatoes into pieces; cut orange and lemon into thin slices, discarding seeds. Combine all ingredients in a large saucepan; cook mixture slowly for 3 hours, stirring to prevent sticking.
Prepare home canning jars and lids according to manufacturer’s instructions.
Pour hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust caps.
Process half-pints 15 minutes in a boiling water bath canner.
Yield: about 6 half-pints.
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