| 1 | Measure sugar and set aside. |
| 2 | Do not reduce amount of sugar. |
| 3 | Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 1/3 full to allow for a full rolling boil (a boil that cannot be stirred down). |
| 4 | Bring to a full boil over high heat, stirring constantly. |
| 5 | At once stir in sugar. |
| 6 | Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon. |
| 7 | Remove from heat. |
| 8 | Skim off foam with metal spoon. |
| 9 | Immediately ladle into hot pint jars, leaving 1/8 inch space at the top of the jars. |
| 10 | Wipe any spills from rims and threads of jars with a damp cloth. |
| 11 | Quickly seal the jars by covering with hot lids. |
| 12 | Screw bands on firmly. |
| 13 | Let jelly stand to cool. |
| 14 | Check seals, store in cool, dry place. |
