Instructions: Measure sugar into a bowl to be added later. Measure cold fruit juice into a 6- to 8-quart kettle. Add pectin and baking soda to juice in kettle. Stir thoroughly, scraping sides of kettle to completely dissolve pectin. Stir until foaming subsides. Place over high heat, bring to boil, stirring constantly. Add pre-measured sugar, mix well. Continue stirring and bring to a full rolling boil

(a boil that cannot be stirred down). Boil, following directions on the pectin package. Remove from heat and skim foam. Ladle into clean, hot jars, leaving 1/4 inch head space. Wipe rims and seal. Process in a simmering water bath (180 to 190 degrees) canner for 10 minutes.

Makes seven to eight half-pints

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