Ingredients
- 1. Bring boiling water canner, half-full of water, to simmer.
- 2. Prepare jars, lids and rims for canning.
- 3. Measure 10 cups of prepared juice into pan and add in 1/2 cup of lemon juice.
- 4. Measure 8 cups of sugar into bowl, set aside.
- 5. Mix 1/4 cups of sugar (from bowl that you set aside) and mix with pectin in a small bowl.
- 6. Stir pectin/sugar mix into fruit juice, add 1/2 teaspoon of butter to keep foam down.
- 7. Bring mixture to a full rolling boil (a boil that can’t be stirred down), stirring constantly.
- 8. Stir in remaining sugar and return to a full boil and boil for exactly 1 minute, stirring constantly. (remove a small amount of syrup from pan and cool quickly on cold plate to test consistency, you want it to by syrupy but not too thick).
- 9. Ladle quickly into prepared jars, filling to within 1/8 inch of top. Wipe jar rims and threads, cover with lids and place jars in elevated rack in the canner. Water must cover jars 1 or 2 inches above lids. Cover and bring water to a gentle boil. Proce