Submitted by Beth Wallace, Greenbrier, Ark.

• 4 C pear juice

• 3 Tbsp freshly squeezed lemon juice

• 1 box (1.75 ounces) powdered pectin

• 5 C granulated sugar

In an 8-quart stainless steel stockpot, combine the pear juice, lemon juice and pectin. Bring to full rolling boil over medium-high heat, stirring constantly. Add sugar and stir until completely dissolved. Return mixture to a full rolling boil, stirring constantly. Boil for one minute, stirring constantly. Remove pot from the heat and skim off any foam. Ladle the jelly into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands. Process 4-ounce, 8-ounce and pint jars in a water bath canner for 10 minutes. Remove from water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.


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