Getting your player ready...
Sue Ellison made 30 jars of this jelly for her daughter’s wedding reception using this recipe. You will need a candy thermometer and three sterilized jars. She used Crate & Barrel’s medium “working glasses,” which hold 14 ounces. This recipe makes 3 3/4 cups jelly, for about 3 jars (1 1/4 cups each).
Ingredients
- 11.5 ounce-can of frozen passion fruit juice concentrate, thawed
- 3/4 cup water
- 2 cups boiling water
- 1.75-ounce package Sure-Jell fruit pectin
- 2 cups sugar
Directions
Place juice and 3/4 cup water in large saucepan. Boil until this mixture reaches 220 degrees. Remove from heat; add 2 cups boiling water.
Stir in Sure-Jell and return to heat. Bring to a full rolling boil that cannot be stopped when stirred.
Add sugar. Bring to a full rolling boil that cannot be stopped when stirred.
Skim and pour into sterilized jars. Let cool, refrigerate.
