You don't need fresh fruit to create a delicious homemade jelly recipe. Try a classic flavor, like grape juice, or mix it up with flavors like cranberry, apple, and orange juice. Some vegetable juices work well in this jelly recipe. Try using purple carrot, beet, and green apple vegetable juice blended with fruit. Our Test Kitchen also likes to use yellow and orange carrot juice, sweet potato, and orange vegetable juice blended with fruit.
Most of what you need for canning jelly you already have in your kitchen. A few special canning tools, like a magnetic lid wand and jar lifter, make the job easier. You can find these online or in specialty food supply stores.
Extra jars of jams and jellies make sweet holiday and hostess gifts. Tie a ribbon around the lid or secure a small square of fabric under the screw band for a vintage look.
Ingredients
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3 cups bottled unsweetened grape juice; purple carrot, beet, and green apple vegetable juice blend with fruit; yellow and orange carrot, sweet potato, and orange vegetable juice blend with fruit; apple juice or apple cider; orange juice; or cranberry juice
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1 (1.75-ounce) pkg. regular powdered fruit pectin or 6 Tbsp. classic powdered fruit pectin
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4 ½ cup sugar
Directions
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In a 6- to 8-quart heavy pot combine the fruit juice and pectin.
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Bring to a full rolling boil, stirring constantly. Stir in the sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove the pot from heat.
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Quickly skim off foam with a metal spoon.
Test Kitchen Tip: To skim off foam, gently glide a metal spoon over the surface of the jam. Discard the foam.
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Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace (the space between the top of the jelly and the rim).
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Use a clean, damp cloth to wipe jar rims; adjust the lids and screw bands.
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Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling.)
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Remove jars form canner; cool on wire racks. Once completely cool, use a permanent marker to label the jars. Once the ink dries, it resists fading and moisture.
Nutrition Facts (per serving)
| 51 | Calories |
| 0g | Fat |
| 13g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 80 | |
| Calories 51.3 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1.8mg | 0% |
| Total Carbohydrate 13.2g | 5% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 12.6g | |
| Protein 0g | 0% |
| Vitamin D 0mcg | 0% |
| Vitamin C 2.4mg | 3% |
| Calcium 1.2mg | 0% |
| Iron 0mg | 0% |
| Potassium 10.1mg | 0% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Ash 0g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 0.3mg | |
| Copper, Cu 0mg | |
| Energy 214.4kJ | |
| Fluoride, F 13.1mcg | |
| Folate, total 0mcg | |
| Magnesium, Mg 1mg | |
| Manganese, Mn 0mg | |
| Niacin 0mg | |
| Phosphorus, P 1.3mg | |
| Pantothenic acid 0mg | |
| Retinol 0mcg | |
| Selenium, Se 0.1mcg | |
| Theobromine 0mg | |
| Vitamin E (alpha-tocopherol) 0mg | |
| Vitamin A, IU 0.8IU | |
| Vitamin A, RAE 0mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 0mcg | |
| Water 8.1g | |
| Zinc, Zn 0mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
