Fruit Juice Jelly. Jelly anytime of the year-Putting Up with Erin
Fruit Juice Jelly, Jelly anytime of the year.-Putting Up with Erin

Until this point, most of the jellies (all 3 of them) that I’ve made have had a common theme: chock-full of alcohol, or aspiring to be chock-full of alcohol. Aside from the obvious pure genius of this, the main reason for this was because I started experimenting with jelly making after last year’s berry season had already passed. “Shucks, guess I’ll have to wait till next summer…”. Last week as I was trolling through Pinterest, I came across Diana’s “Winter Canning 101: How to make jelly from fruit juice” from my Humble Kitchen… “wait, what, fruit juice jelly is a thing?!?” Excited to get started, I stopped by our local food co-op, grabbed a box of powdered pectin, and chose a bottle of organic Antioxidant Force juice. It wasn’t apparent to me until just now of how ironic my “anti-alcohol” antioxidant choice was… But I don’t want you guys to get the wrong impression of me, so onto the jelly!

I initially had some issues getting this jelly to gel up, but after a little next day recon using the saucer test (see photo below), an optimal set was eventually achieved. Good luck, play around with some different juice varieties, and let me know what works for you.

Fruit Juice Jelly, Jelly anytime of the year.-Putting Up with Erin  

Fruit Juice Jelly

Yield: 3-4 half pints

Ingredients

  • 4 cups organic fruit juice
  • 2 cups white sugar
  • 1 package powdered pectin
  • 1/4 cup fresh squeezed lemon juice

Instructions

  1. In a medium-sized bowl whisk together sugar and pectin.
  2. In a large-sized, non-reactive pot, combine fruit juice and lemon juice. Bring to a boil.
  3. Stir in sugar/pectin mixture. Return to a boil, boil at high heat until consistency has thickened (~ 5-8 minutes).
  4. Test to see if its finished using the saucer test (freeze small saucer for 15 minutes, drip 1 tsp of jelly onto middle of saucer, put in fridge for 1 minute, remove, push on side of jelly with finger, if it wrinkles it is set, if not keep cooking).
  5. Ladle jelly into hot sterilized jars, wipe rims, apply lids and rings (finger tight).
  6. Process jars in a hot water bath for 10 minutes. Remove from canner and let cool of a folded towel for 12-24 hours.

2 responses to Fruit Juice Jelly

  1. I was in the mood for doing some jelly/jam this week, and really wanted to try something I hadn’t before. I remembered that you can make jelly out of unsweetened juice, so I tried some plain old Welch’s 100% grape juice & gave it a try. It really came out pretty good! Then I tried an sugar-free version & that came out delicious also.

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