Ingredients

2 cans (12 oz. each) unsweetened frozen apple juice or apple raspberry juice
concentrate
1 package (2 oz.) dry pectin for jams and jellies, made with little or no sugar

Cooking Instructions

Partially thaw concentrate. Add enough water to make 1 quart; pour into a 5- to 6-quart pan. Add pectin; stir until dissolved, about 10 minutes. Scrape pan sides often. On medium-high heat, stir until boiling. On high heat, bring to a rolling boil that cannot be stirred down; boil exactly 1 minute. Remove from heat; skim off foam. Pour hot liquid into 1- to 2-C. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)