Kiwi-Strawberry Jelly

My mother and I were experimenting and made this jelly. Its the best tasting besides regular strawberry preserves I've ever had.

Ingredients:

• 3-1/2 cups Kiwi-Strawberry juice
• 1 package (1-3/4 oz.) powdered fruit pectin
• juice from 1 lemon
• 4 1/2 to 5 cups sugar (taste to see how sweet you want it)

Directions:

In a Dutch oven combine Kiwi-Strawberry juice, juice from 1 lemon, and pectin. Bring to a full rolling boil over high heat; stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off foam. Pour hot liquid into hot sterilized half-pint jars, leaving 1/4 inch head-space. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints or 3 pints.

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Source: My Mother

By SHARON from Vian, OK