Looking for How to Make Jelly from Fruit Juice?
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It's simple to make canned jelly preserves using unsweetend apple juice, or grape, orange, pineapple, or cranberry juice.
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*FTC Disclosure: As an Amazon Associate
I earn from qualifying purchases with no extra cost to you
just love a spoonful of homemade fruit jelly on a toasted bagel or an
English muffin in the morning for breakfast or for brunch!
4 cups unsweetened apple, grape, orange, pineapple juice, or cranberry juice cocktail (not low-calorie)
1 pkg. - 1 3/4 ounce size - powdered fruit pectin
1 teaspoon lemon juice (bottled or fresh)
4 1/2 cups granulated sugar
In a large kettle or Dutch oven size pan, combine the fruit juice, pectin, and lemon juice.
Bring the mixture to a full, rolling boil (a boil that cannot be stirred down).
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Stir in the sugar, and return mixture to a full, rolling boil.
Boil hard, uncovered, for 1 minute, stirring constantly to avoid sticking and burning.
Remove from heat, and quickly skim off the foam with a metal spoon.
Ladle the fruit syrup at once into hot, sterilized jars, leaving 1/4 inch headspace.
Seal jars using metal lids or paraffin.
Cool, label, and store jelly in a cool, dry place.
Makes 6 half-pint jars.
Did You Know?
Fruits vary a great deal as to how much pectin is naturally present in the fruit.
For example, raspberries and strawberries have naturally low pectin levels. Apples, citrus fruits, gooseberries and currants have high pectin levels.
Pectin can be extracted from fruits containing high pectin
levels and added to low-pectin fruits to make better jams with less
Juice Jelly Recipe
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