Preparation:

Combine crushed fruit and pectin in 5-quart saucepan. Bring to a full rolling boil over medium heat. Boil hard 1 minute, stirring constantly. Add honey and lemon juice. Return to a full rolling boil. Boil hard 5 minutes, stirring constantly. Remove from heat.

Skim off foam. Ladle into clean hot canning jars. Seal according to manufacturer's direction. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars form canner. Place on thick cloth or wire rack; cool away from drafts.

After 12 hours test lids for proper seal; remove rings from sealed jars.

Servings: 2 1/2 pints
Source:
Submitted by: Recipe Group Member
Date:

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