Fruit Juice Jelly

08 Aug

Hello Everyone,

I love making jellies!! Ray loves them too, he likes to spread jelly on toast, biscuits and I like jelly on saltine crackers. I love to make different kinds of jelly, not only are they easy to make, but they look so pretty in your pantry!! 🙂 Try making your own it’s so worth the time! Your family will thank you to!! They make wonderful gifts too!

Fruit Juice Jelly:

Because this jelly starts with fruit juice, it goes together quickly and easily, yet has the great taste of homemade jelly! If you would like, substitute other 100% fruit juice blends for the suggested juices.

4 cups cranberry juice (not low-calorie) or unsweetened apple, grape, or orange juice

1/4 cup bottled lemon juice,***

1 1.75-ounce package regular powdered fruit pectin

4-1/2 cups granulated sugar

1/2 tsp. unsalted butter

Pour desired fruit juice and lemon juice into a 6-8-quart heavy saucepan. Sprinkle with pectin. Let sit for 1-2 minutes; stir to dissolve. Bring to a full rolling boil over medium-high heat, stirring constantly. I use a long wooden spoon and juice will spatter a bit. Stir in entire amount of sugar. Return to a full rolling boil, stirring constantly boil hard for 1 minute. Remove from heat and stir in butter. Skim foam from top. Ladle hot jelly into hot sterilized (5 jars) half-pints, leaving 1/4 inch head space. Place on two-piece lids and tighten lids to finger-tip tight. Place in canner and cover jars with 1-2 inches of warm water. Bring canner to a full boil before starting your timer. IF THIS IS YOUR FIRST TIME CANNING PLEASE READ THROUGH THE USDA HOME CANNING FOR YOUR ALTITUDE ADJUSTMENTS. I HAVE PROVIDED THE LINK.

*** Only use bottled lemon juice, as fresh lemons vary in acidity. Bottled lemon juice is 5% acidity.

Well I better be off, I am canning tomato sauce and salsa today!! FUN, FUN, FUN!!

Amanda 🙂

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Posted by on August 8, 2011 in Canned Foods


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