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.