SURE.JELL Rose Hip Jelly

• 5 cups prepared juice (buy about 2 qt. fully ripe rose hips and 6 ripe medium tart apples)
• 1 box SURE-JELL Fruit Pectin
• 1/4 tsp. ground mace
• 10 drops red food coloring
• 2 drops yellow food coloring
• 1/2 tsp. butter or margarine
• 6 cups sugar, measured into separate bowl

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

prepared juice, ground mace, coloring, coloring, butter, sugar

Taken from www.kraftrecipes.com/recipes/-20502.aspx (may not work)