- 6 1/2 cups sugar
- 4 cups cranberry juice cocktail
- 1-6 oz. can frozen orange juice concentrate, thawed
- 1-3 oz. liquid fruit pectin
In a large Dutch oven, combine sugar and juices; stir until well blended. Stirring constantly over high heat, bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat; skim off foam. Pour into heat-resistant jars with lids. Store in refrigerator. Makes about 4 1/2 pints jelly.
By Jan from Suring, WI
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