The Wisconsin Vegetable Gardener

Fruit Juice Jelly

Posted on May 31, 2013

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.