Making jelly is a fun and rewarding process! Here’s a basic recipe using fruit juice. You can adjust the type of juice and the sweetener based on your preference.
Ingredients
- 4 cups of fruit juice (like grape, apple, or berry)
- 1/4 cup of lemon juice (optional, but adds acidity)
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 5 cups of granulated sugar
- Optional: preservatives like potassium sorbate or citric acid
Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Jars with lids (canning jars are best)
- Canning funnel
- Ladle
- Jar lifter (optional, useful for handling hot jars)
Instructions
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Prepare Your Jars:
- Sterilize the jars and lids by boiling them in water for 10 minutes. Keep them hot until you are ready to fill them.
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Make the Juice:
- If you're using fresh fruit, wash it well, extract the juice using a juicer or by cooking, and then strain it to remove solids. You should have about 4 cups of juice.
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Mix Juice and Pectin:
- In a large pot, combine the fruit juice and lemon juice (if using). Stir in the fruit pectin.
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Heat the Mixture:
- Place the pot over medium heat. Stir continuously until the mixture comes to a full boil.
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Add Sugar:
- Once boiling, quickly stir in all 5 cups of sugar. Keep stirring and bring the mixture back to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired thickness. (You can test consistency by putting a spoonful on a cold plate and seeing if it sets.)
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Skim Off Foam:
- If there’s any foam on the surface, skim it off with a spoon.
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Fill Jars:
- Using the ladle and canning funnel, fill the hot sterilized jars with the jelly, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
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Seal the Jars:
- Put the sterilized lids on top of the jars, then screw on the bands until they’re fingertip-tight (don’t overtighten).
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Process the Jars:
- For long-term storage, process the jars in a boiling water bath for 5-10 minutes (adjust based on altitude and jar size). This helps seal the jars and kill any bacteria.
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Cool and Store:
- Remove the jars from the water bath and let them cool on a clean towel or cooling rack. You should hear a “pop” sound as they seal. After they've cooled completely, check that the lids are sealed properly by pressing the center of the lid. If it doesn’t pop back, it’s sealed; if it does, refrigerate and use it soon.
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Label:
- Once fully cooled, label the jars with the date and type of jelly. Store in a cool, dark place, and enjoy your homemade jelly!
Notes
- If you prefer a lower-sugar version, there are low-sugar pectin options available.
- You can also infuse flavors into your jelly by adding herbs or spices during the heating process, then straining them out before canning.
- Always use sterilized jars and lids for proper canning safety!
Enjoy making and tasting your homemade jelly!