Question ID: 4000-11713-0-4-6-7
Recipe Description
For this example I will be making Apple Jelly. The ingredients for other varieties will be listed at the end of the instructable. For this recipe you will need : 1 - 48 o/z jug 100% Apple Juice. (From concentrate is perfectly fine.)1 box of fruit pectin.9 cups of white sugar.1/2 Tbsp butter.
The equipment needed is fairly basic. You will need : 2 stock pots. One for cooking the jelly, and one for canning the jelly.a wire rack that fits in one of the stock pots, so the jars don't touch the bottom.a clean towela pair of jar tongsa rubber spatula (or wooden spoon)11 jelly jars, rings, and lids
place your wire rack in the stock pot, and fill it with enough water for the water bath. (water line should be 2 inches above jars.)Bring water to a full boil.Once boiling, place your jars and lids in the boiling water and boil for 10 minutes to sterilize.
Start by pouring the fruit juice in the other stock pot.add your pectin, and your butter.bring to a roiling boil for one minute, stirring constantly. (a roiling boil is one that continues while you stir it.)
Once it has boiled for one full minute, Add your sugar.Return to a roiling boil, stirring constantly.Again, Boil for one full minute.When done, remove from heat.
Carefully and quickly fill the jelly jars until they are approximately one half of an inch from the top.Using a clean rag or paper towel, clean the rim of the jars to make sure the lids will get a tight seal.Place the lids on each jar, and twist on a ring on each jar.Be careful not to over tighten the rings. they only have to be slightly snug. you don't want them TIGHT. Air still needs to be able to escape when you process them.
Using the tongs, Place the jars in the boiling water bath.Boil them for 6 minutes, and remove.Place them on the clean towel, and let them rest for 12 hours.You can tell by the little button on the lid if they sealed properly or not. It should be depressed.If properly sealed, store in a cool dark place for up to a year.If not, you can reprocess the jars by adding more pectin and re-cooking.Enjoy, And take pride in the fact that you made something AWESOME! The following step is recipes for other "no fruit needed" jellies. Thanks for watching!
For these recipes you process them the same as the apple, just using different sugar to juice ratios. A box of pectin is used in all of them.Grape :5 cups juice,7 cups sugar.makes about 8 cups.Strawberry : 3 3/4 cups juice, 4 1/2 cups sugarmakes about 6 cups.Cherry : 3 1/2 cups juice, 4 cups sugar.Makes about 5 cups.Any other juices :A good rule of thumb for unlisted juices is 5 cups of juice,6 cups of sugar.Experiment. It's FUN! And that is what life is all about!
Question & Answer
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