Ladle jelly into hot, sterilized half pint canningjars, leaving 1/4" headspace. Remove air bubbles and refill ifnecessary.
Wipe rims, and add hot lids and rings. Place the jars in thewater bath making sure that the water covers each of the jars by 1 to 2 inches.Add hot water to the canner if it doesn't measure up.
Cover the pot and turn upthe heat under the canner and wait for the water to start boiling. Once thewater has come to a boil start your timer for 10 minutes.
When complete turnoff the heat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they willsit overnight to cool. Do not touch or move them till the next morning.