This is a great, simple jelly recipe. I used 2 pkg pectin based on reviews, but think 1 is likely fine assuming you cook the jelly long enough at each stage. To prevent fruit from floating in any jam/jelly, let it sit about 5-7 minutes after removing from heat. Stir regularly. This gives extra time to remove all foam as well. You will find you have evenly distribution. If your jars, lids, and rings are piping hot, as they should be, you'll have no problems with jars sealing.

Reviewed On: Sep. 19, 2009