“Give a little glamour with your jellies--seal them in goblets or sherbet glasses and decorative jars chosen to suit the person you wish to please. Just be sure containers are resistant to boiling water; then sterilize them on a folded towel to avoid breakage.”
4 eight ounce glasses

Ingredients Nutrition

  • 1 (6 ounce) can frozen grape juice concentrate or 1 (6 ounce) can tangerine juice concentrate or 1 (6 ounce) can orange juice concentrate, thawed
  • 1 (1 3/4 ounce) package powdered fruit pectin
  • 2 cups water
  • 3 34 cups sugar


  1. Prepare glasses: Examine tops of jelly glasses to see that there are no nicks or cracks.
  2. Wash glasses in hot soapy water; rinse well.
  3. Place in pan with folded cloth on bottom.
  4. Cover with hot, not boiling water; heat to boiling.
  5. Boil gently 15 minutes; keep water until ready to use.
  6. In saucepan, stir juice, pectin and water until pectin is dissolved.
  7. Stirring constantly, cook over high heat about 2 minutes or until mixture comes to rolling boil.
  8. Add sugar; heat to rolling boil, stirring constantly.
  9. Remove from heat; immediately skim off foam.
  10. About 5 minutes before end of jelly cooking, remove glasses from hot water; invert on clean towel.
  11. Keep out of draft.
  12. Glasses should be hot and dry when filled.
  13. Fill one glass at a time to within 1 inch of top.
  14. Cover hot jelly immediately with 1/8-inch layer of hot paraffin.
  15. Paraffin must touch sides of glasses and be even.
  16. Prick any bubbles that appear on paraffin.
  17. When hard, check seal.
  18. Store covered in refrigerator no longer than 2 months.

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