Tangy Jams and Jellies

2 cn (12 oz each) Unsweetened frozen apple juice or apple -little or no sugar
1 pk (2 oz) dry pectin for jams and jellies made with raspberry juice concentrate

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 can't 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.

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