Instructions: Partially thaw concentrate and add enough water to make 1 quart; pour into a 5 to 6 quart pan. Add pectin; stir until dissolved, about 10 minutes. Scrape the pan sides often.

On medium-high heat, stir until boiling. On high heat, bring to a rolling boil that cant be stirred down; boil exactly one minute. Off the heat, skim off foam. Pour hot liquid into 1 to 2-cup jars to within 1/2 inch of rims.

Wipe rims clean, then cover with lids. Let jelly cool; serve or chill up to 3 months.

Makes 4 cups.

APPLE-MINT JELLY

Follow recipe for all-apple jelly (preceeding) but flavor apple juice concentrate and water with 1 cup firmly packed FRESH MINT LEAVES.

Heat to boiling. Cover; let cool. Pour through a strainer into a bowl; discard leaves.

Rinse pan, then add liquid and pectin; continue as directed. Or, instead of boiling the fresh mint, add 1/4 teaspoon MINT EXTRACT after skimming the hot liquid.

APPLE-BLUEBERRY JAM

Follow recipe for all-apple jelly (preceeding), adding 1 package (12 to 16 oz.) frozen unsweetened blueberries to juice concentrate and water.

Boil on high heat, uncovered, until reduced to 1 quart; stir often.

Let cool, then add pectin; continue as directed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.