D squared + J squared = Anderson -

This jelly recipe came from the Wycliffe Cookbook and it is very easy!

You can use the fruit you want, I used mango and papaya because that is what I had.

Wash fruit, remove stems and cut fruit into pieces.  Place fruit in saucepan with 1/4 c. of water for every 2 c. of fruit.

Bring to a boil.  Cook on medium heat 5-10 minutes.

Strain through cheese cloth or dish towel.

The juice that strains out needs to be used for the jelly.

2 c. strained (above) fruit juice

1 1/2 c. sugar

2 t. lemon juice

Boil for 5-10 minutes, test the jelly by placing a teaspoon of jelly on a cold plate and place in the refrigerator.  If it gels, it is ready!