How to Jar Jelly

Preserve fruit juice as jelly for year-round enjoyment.

Canning jelly allows you to preserve the flavor of fresh fruits for use during the time of the year when certain types of fresh produce can't be easily found. Jelly takes a little more work than jam, since it utilizes the juice from fruit rather than the entire fruit. Jarred jelly makes a great gift, and is usable for up to one year.

Things You'll Need

• Fruit juice or raw fruit and a jelly bag
• Water
• 5 to 10 cups of sugar
• 2 packets of fruit pectin (regular or low-sugar)
• Large pot
• 3 quart-sized (or equivalent) jelly jars and lids
• Canning rack or jar lifter

Instructions

Make Fruit Juice

1. Squeeze 6 cups of fruit or place 9 cups of fruit into a large pot with three cups of water and simmer for 45 minutes.

2. Strain fruit through the jelly bag and press out as much juice as possible.

3. Return 6 cups of juice to the pot.

Combine Ingredients

1. Add 5 cups of sugar if using a low-sugar pectin and 10 cups of sugar if using regular pectin. It seems like a lot of sugar, but the sugar is what makes the pectin jell.

2. Bring to a boil, stirring constantly, and stir in two packets of liquid fruit pectin.

3. Keep stirring and boil for one minute.

4. Skim the foam off the top of the liquid.

Jar and Seal

1. Pour into sterilized jars, leaving 1/4 inch of room at the top.

2. Place sterilized lids on top and seal well.

3. Seal in a boiling water bath for five minutes. Water should just cover the top of the jars.

4. Remove the cans from the canning rack using the jar lifter and allow to cool.

References

• Jam and Jelly Recipes
• Allrecipes: Grape Jelly Recipe
• Allrecipes: Blueberry Jelly Recipe
• National Center for Home Food Preparation: Making Jams and Jellies