Fruit Jelly
                              Makes 24 Ounces


4 Cups of any Fruit, Apples,Blackberries
Strawberries, Boysenberries,  Currants,  or Grapes
3 Cups of Carob Syrup
1 Package Powdered Fruit Pectin
Water as Directed


Wash and cut fruit into small pieces.
Do not peel or core.
In a saucepan, crush the soft fruits, like grapes & berries,
to extract the juice.  Add ¼ Cup Water,
cover and cook on low heat for 5 minutes.
For hard fruits, like apples, place in a saucepan with about
2 Cups of Water.  Cover and cook on low heat for 15
minutes, until the juices flow freely and the fruits soften.
Strain the fruit juice through a fine sieve or colander.
Using a measuring cup, strain the juice again through a
damp cheesecloth into a saucepan.  
Boil the juice for 5 minutes.  Then add ¾ Cup of Warmed
Sweetener for each cup of juice.  Mix well.
Boil the mixture rapidly for about 5 minutes, until it jells.
Immediately skim the froth from the top, and add
the pectin.  Stir.
Store the jelly in sterile, airtight, glass containers.  
Keep them in a cool, dark place.
Great over
Freshly Baked Bread, or Desserts.