For each quart of jelly, have ready 3/4 cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Measure 4 cups jelly into a large saucepan and bring to a boil over high heat, stirring constantly.
Remove from heat and quickly add the sugar, lemon juice and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars with jelly, leaving 1/4 inch headspace. Wipe jar rims. Adjust new lids and process in boiling water canner for five minutes if you live in one of the following counties: Benton, Black Hawk, Cedar, Clinton, Davis, Des Moines, Henry, Iowa, Jackson, Jasper, Jefferson, Johnson, Jones, Keokuk, Lee, Linn, Louisa, Mahaska, Marion, Monroe, Muscatine, Polk, Poweshiek, Scott, Van Buren, Wapello, Warren, Washington.
If your county is not listed above, the altitude is 1,000-2,000 feet, resulting in a process time of 10 minutes for half-pints.
Reference: Making Fruit Spreads, Pm 1366, Iowa State University Extension
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