Apple Juice Jelly

Pour the fruit juice and lemon juice into a 8 or 10 quart kettle. Sprinkle with pectin. Let stand one or two minutes; stir to dissolve.

Bring to a full rolling boil over medium-high heat; stir frequently. Stir in the sugar. Return to a full rolling boil; stir often. Boil hard for one minute, stirring constantly.

Remove from the heat; quickly skim off the foam with a metal spoon.

Ladle into hot, sterilized half pint jars, leaving a 1/4 inch of headspace. Adjust the lids.

Turn over for five minutes, so the lids get hot and put back upright. You'll hear the lids popping after a while.