Never Fail Jelly

This is one of my  favorite jelly recipes, because it's so versatile. You can use almost any fruit or herb.Plums, grapes, crab apples or other apples,berries, or bottled, unsweetened fruit juice, or a mixture of different fruits. The varieties are endless. The one I am best known for is my cranberry jelly.I simmer a cinnamon stick or two with the cranberries. This jelly is so good on cinnamon raisin bagels.

For cranberry jelly you will need 4 to 5 bags fresh or frozen cranberries to get 2 quarts of juice.Use the instruction and recipe below to extract juice.

For easy apple jelly, use unsweetened apple juice or cider .To make mint jelly, crush 2 cups of tightly packed mint leaves. Add the leaves to a little of the total apple juice needed for the recipe and simmer for 15 minutes.Strain mint mixture and add a little green food color. Add to remainder of apple juice and measure to assure you have 2 quarts.

To make herb jelly, use apple juice or white grape juice (unsweetened). 2 cups chopped herbs such as basil , which makes a nice jelly. Add the chopped herbs during the cooking time for the jelly and proceed as normal.

Never Fail Jelly
Prepare 10 half pint jars and gather tools as instructed in The Kitchen Sink forum, Getting Started With Canning.

2 quarts strained juice from cooked fruit
2 boxes Sure Jell, powdered pectin
5 pounds granulated sugar