Sure! Here’s a basic recipe for making fruit jelly:
Ingredients:
- 4 cups of fruit juice (such as apple, grape, or berry)
- 1 package (1.75 oz) of powdered fruit pectin
- 4 1/2 cups of granulated sugar
Instructions:
- Prepare your equipment: Wash your jars and lids in hot, soapy water. Rinse well and let them air dry. Sterilize the jars and lids by placing them in boiling water for 10 minutes. Keep them warm until ready to use.
- Prepare the fruit juice: If you’re using fresh fruit, wash and prepare it accordingly. Extract the juice using a juicer or by crushing the fruit and straining out the juice. You can also use store-bought fruit juice.
- Combine ingredients: In a large pot, combine the fruit juice and powdered fruit pectin. Stir well to dissolve the pectin completely.
- Cook: Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly. Once it reaches a boil, add the sugar all at once, stirring constantly until the sugar is completely dissolved.
- Boil: Return the mixture to a full rolling boil (a boil that cannot be stirred down) and boil hard for 1 minute, stirring constantly.
- Skim foam: Skim off any foam that forms on the surface of the jelly with a spoon.
- Fill jars: Carefully ladle the hot jelly into the prepared jars, leaving about 1/4 inch of space at the top. Wipe the jar rims clean with a damp cloth.
- Seal jars: Place the lids on the jars and screw on the bands until they are fingertip tight.
- Process jars: Place the filled jars into a boiling water canner or large pot with a rack. Ensure that the jars are covered by at least 1 inch of water. Bring the water to a gentle boil and process the jars for 5 minutes (adjusting for altitude if necessary).
- Cool: Carefully remove the jars from the canner and place them on a towel or rack to cool completely. As they cool, you may hear popping sounds, which indicates that the lids are sealing properly.
- Check seals: After the jars have cooled for 12 to 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex and is firm, the jar is sealed. If any jars didn’t seal, you can reprocess them or store them in the refrigerator and use them within a few weeks.
- Label and store: Once the jars are sealed, label them with the contents and date. Store the jars in a cool, dark place for up to 1 year.
Enjoy your homemade fruit jelly on toast, biscuits, or as a topping for desserts!
