This jelly is really wonderful-I wish I had made it earlier as Christmas gifts. Oh well, maybe next year.
You Will Need:
6 cups chopped Cara Cara pulp
1 cup chopped lemon pulp
1 cup thinly sliced Cara Cara peel
2 large cinnamon sticks and 5 whole cloves tied in muslin
1 cup water
1 box powdered pectin
5 cups granulated sugar
In a large pot, combine pulps, peel, water and spice bag. Bring to a boil and then reduce heat to simmer. Cover, and cook 10 minutes. Strain through jelly bag slowly. Measure 4 cups (don't squeeze the jelly bag). If you need to, make up the rest with water.
Combine juice and pectin in a large pot (it will foam-up as it cooks). Bring to a boil over high heat. Add sugar, stirring constantly and return to a full rolling boil. Boil 1 minute. Remove from heat, skim foam and fill sterilised jars leaving 1/4 inch headspace. Seal with heated lids, adjust screw bands and process 10 minutes in a water-bath canner. Makes 5 half pints (about).