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combine in a sauce pan with lemon juice, and sugar. Cover. Bring to boiling over high heat. Boil one minute. Remove cover. Stir in pectin till it dissolves. Bring to rolling boil. Boil one minute. Skim foam, if necessary.
Pour into sterilized hot jars leaving 1/8 inch head space. Skim again, if necessary. Wipe jar rimi Adjust lids. Process in boiling water bath 10 minutes.
Jelly Vin Rouge
(Red Wine Jelly)
Yummy on your breakfast toast. Divine at dinner with game or hearty fare.
Makes 6 (half pint) jars.
See Recipes, Page 20
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