Red Hot Jelly

Directions

1. 1
   Wash and sterilize canning jars and lids.
2. 2
   In a large, heavy saucepan, combine juice and sugar.
3. 3
   Stir well.
4. 4
   Add margarine and candies.
5. 5
   Stirring constantly, bring to a rolling boil over high heat.
6. 6
   Stir in liquid pectin, stirring constantly.
7. 7
   Return to a rolling boil and boil 1 minute.
8. 8
   Remove from heat.
9. 9
   Skim foam from top of mixture with a large metal spoon.
10. 10
    Fill sterilized jars to within 1/4-inch of tops.
11. 11
    Wipe jar rims and seal jars.
12. 12
    Store in refrigerator.
13. 13
    Yield:
14. 14
    2 pints jelly.