SURE.JELL Rose Hip Jelly - prepared juice

Method

• Bring boiling-water canner, half full with water, to simmer.
• Wash jars and screw bands in hot soapy water; rinse with warm water.
• Pour boiling water over flat lids in saucepan off the heat.
• Let stand in hot water until ready to use.
• Drain jars well before filling.
• Remove stems from rose hips; place in saucepan.
• Add enough water to cover.
• Bring to boil.
• Reduce heat to low; cover and simmer 1 hour or until rose hips are very soft.
• Place three layers of damp cheesecloth or a jelly bag in large bowl.
• Pour prepared rose hips into cheesecloth.
• Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
• Press gently.
• Measure exactly 2 cups juice into 6- to 8-qt.
• saucepot.
• Remove stems and blossom ends from apples.
• Cut apples into small pieces (do not peel or core).
• Place in large saucepan; add water to cover.
• Bring to boil.
• Reduce heat to low; cover and simmer 10 min., stirring occasionally.
• Crush cooked apples; cover and simmer 5 min.
• Place three layers of damp cheesecloth or a jelly bag in large bowl.
• Pour prepared fruit into cheesecloth.
• Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
• Press gently.
• Measure exactly 3 cups juice; add to rose hip juice in saucepot.
• (If needed, add up to 1/2 cup water for exact measure.)
• Stir pectin, mace and food coloring into juice in saucepot.
• Add butter to reduce foaming.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar.
• Bring to full rolling boil and boil exactly 1 min., stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops.
• Wipe jar rims and threads.
• Cover with two-piece lids.
• Screw bands tightly.
• Place jars on elevated rack in canner.
• Lower rack into canner.
• ( Water must cover jars by 1 to 2 inches.
• Add boiling water, if necessary.)
• Cover; bring water to gentle boil.
• Process 5 min.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middles of lids with finger.
• (If lids spring back, lids are not sealed and refrigeration is necessary.)