"J" for Jelly Jam[Apple Jelly]

One of the easiest and no fuzz apple jam which does not require peeling,cutting and mashing. Wonder why? because the Jelly is made from store bought Apple juice.I got this recipe from the pouch in which the pectin came in.

Apple Jelly:

Bottled Organic Apple juice-3 cups
fresh squeezed lemon juice-2 tbs
Organic sugar-5 cups
Sure Jell Fruit Pectin-1 pouch[1.75 oz]

Method:

Measure the exact amount of juice.Pour the juice in a 6-8 quart sauce pot.Stir in lemon juice.Add the fruit pectin to the juice with 1/2 tsp butter to reduce foaming[optional].
Bring the mixture to a full rolling boil.[a boil doesn't stop bubbling when stirred] on high heat,stirring constantly.
Stir in sugar quickly and return to full rolling boil and boil exactly 1 minute,stirring constantly. Remove from heat.Skim off any foam.Pour in to the prepared jars . Cover with the lids and do the canning process.Let it cool completely and refrigerate if necessary.

Note: Pls don't try to reduce the sugar because it may effect the consistency of the Jelly.
Here is step by step instructions on "How to do the canning "