3 ¼ C Fruit
1/16 – 1/8 C lemon juice
1 pkg. Pectin
1 C light corn syrup
Sugar to taste (0-3 C)
Grind or crush fruit thoroughly, until reduced to a pulp. (It’s my opinion that berries work best. I’ve used fresh as well as frozen.) Mix fruit and lemon juice in a large bowl. Gradually stir in the Pectin and mix well. Set aside for 30 min. stirring occasionally. Pour corn syrup into mixture and mix well. Taste the jelly before adding any sugar, to see if it needs any. If it does, add in about ¼ cup at a time, until desired sweetness is reached. Mix in the sugar well, until dissolved completely. Pour into containers and freeze.
Recipe and photos courtesy of Pirijo Silver
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