How to Make Jelly Using Juicer


Making your own jellies has become easier now that juicers are readily available--they have cut the preparation time in half. Whereas before you had to boil your berries in order to extract the juice from the pulp, now you can just juice them and toss the pulp. half. While helpful, this does not get you out of the boiling process nor any of the other necessary steps for making good jelly.

Things You'll Need

  • Juicer
  • 1 qt. black currants
  • 3 cups sugar
  • 2 1/2- to 4 1/2-cup jars with lids
  • Canner
  • Pan
  • Stirring spoon
  • Clean towel
  • Wash the black currants and remove any stems and leaves.

  • Place the black currants into the juicer and separate the juice from them. Toss the pulp when you're done and keep the juice for the jelly.

  • Put the jars in the canner and cover them so that there is 1 inch of water above them. Bring the water covering your jars to a boil and then boil them for 10 minutes. It could take as long as 40 minutes to get the water to a boil.

  • Put the black currant juice and sugar in a large heavy pot about 30 minutes before you need to remove the jars from your canner.

  • Bring the black currant juice and sugar to a boil. The mixture is going to double, which is why you need a large pot. Boil the mixture anywhere from 15 to 30 minutes, stirring occasionally.

  • Test the jelly to see if it is ready to set. Put a small plate in the freezer before you start boiling the jelly, then take it out when you're ready to test. Put a few drops of the jelly mixture on the frozen plate. If it sets immediately, then it is ready; if not boil it for a few minutes longer until it does when you test it again.

  • Remove the jars from the canner carefully, empty them, and set them on a heat-proof surface.

  • Fill the jars with jelly. Dip a clean towel into the boiling water and use it to wipe the rims, then put the lids on the jars after preparing them per their instructions, which usually means boiling them for five minutes.

  • Put the jars back into the canner of boiling water and boil them for an additional five minutes to be sure the lids are sealed well.

  • Remove the jars of jelly from the canner and allow them to cool. Once they are cold, add labels and store them in a cool and dry place. Refrigerate them once they are opened.

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