LEMON JELLY
Ingredients:
1/2 C. lemon juice
1 T. grated lemon rind
1 1/2 C. water
4 1/2 C. granulated sugar
1 bottle liquid fruit pectin
3 to 4 drops yellow food color
Combine lemon juice, lemon rind and water in a bowl. Let stand for 10
minutes.
Strain and pour into large saucepan. Add sugar to juice mixture; mix
well. Bring to a hard boil over high heat, stirring constantly. At once,
stir in the fruit pectin. Bring to a full rolling boil and boil for 1
minute, stirring constantly. Remove from heat. Stir in food color. Skim
off foam with metal spoon. Ladle into hot sterilized jars. Cover
immediately with 1/8-inch hot paraffin.
Yields 5 cups.
B-man 