• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 10


  • 2 cups packed dill weed leaves
  • 1 3/4 cups frozen apple juice concentrate
  • 1 3/4 cups water
  • 1 box Sure Jell
  • few drops green food coloring
  • 5 cups sugar


  • Bring dill weeed, apple juice and water to a boil. Remove from heat, cover and
  • let steep a few hours. Strain and reserve 3 cups liquid. Discard leaves.
  • Mix infusion and pectin, stir and bring to rolling boil, add sugar,
  • stir and bring to rolling boil, boil 1 min. Pour into sterlized jars,
  • process 5 min in boiling water bath. Makes 6 half-pints.


Categories: Jelly  Stove 

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