Fruit Juice Jelly
Fruit juice jelly is quick to make and you only need 4 simple ingredients. This recipe yields approximately 3 pints or 6 half pints.
Fruit Juice Jelly
4 cups unsweetened juice
1/4 cup lemon juice
1 pkg. (1.75 oz.) powdered fruit pectin
4 ½ cups sugar
Pour fruit juice and lemon juice into a large pot.
Sprinkle with the pectin and let sit for 2 minutes
Bring to a full and rolling boil over medium high heat, stirring frequently.
Stir in sugar. Return to a full and rolling boil, stirring often. Boil for 3-5 minutes, stirring constantly.
Remove from heat and skim off foam with a spoon.
Fill jars leaving 1/4 inch headspace. Cover with 2 piece lids. Process 1/2 pints for 5 minutes and pints for 10 minutes in a boiling water bath canner. Allow to cool for 24 hours. Check seal. If they do not seal reprocess within 24 hours or store in fridge and use within 2 weeks.
For a low sugar option you can reduce sugar by half and use pectin for low sugar/no sugar recipes. You will have to use 1.5 packages of the pectin for low-sugar/no sugar recipes.
The Wisconsin Vegetable Gardener 
January 10, 2015 at 08:18
[…] Holly shows how to can fruit juice jelly. A simple and quick way to make jelly from fruit juice.Recipe can be found here, with a reduced sugar option:https://thewisconsinvegetablegardener.com/2013/05/31/fruit-juice-jelly/ […]