Make Jelly From Juice

I tend to find store-bought grape jelly a little lacking in flavor. And if it's made with high fructose corn syrup it also has firmer texture that doesn't want to melt as easily on warm toast.This recipe could be used with any juice you choose.

• Ingredients listed in the next step
• Whisk/stirring spoon
• Appropriately sized pot to make jelly in
• Canning supplies if hot water bath preserving your jelly

1. Juice of choice
2. Pectin
3. Sugar
4. Citric Acid or lemon juice
5. Salt

For every quart of juice I use one box of pectin. There are various brands and kinds from powder to liquid and regular to low or no sugar. I always go for the low sugar variety that has the "Quick And Easy Recipe" because I don't want to cook the flavor out of the juice which has already been cooked/pasteurized at bottling.

1. Add the juice and pectin to the pot and bring to a boil.
2. Once at a full boil add sugar if using and whisk or stir in. For a quart of juice I use 1.5 to 3 cups and adjust by taste. They say you can add a little bit of butter in at this point to help control foaming. Certainly less than a tablespoon for a batch this size. Just enough to disperse across the surface.
3. Boil for 1 minute after the sugar addition.

At this point you have jelly. Really hot jelly. But you need to test it for flavor and this is where the citric acid/lemon juice and salt comes into play. Dip in a spoon and let it cool and then taste it. If it tastes a bit dull toss in 1/4 teaspoon of citric acid and a pinch of salt. If using lemon squeeze it directly in 1/2 to 1 teaspoon at a time and avoid dropping seeds in. Stir it in and then taste. You want to taste the fruit flavor and have a pleasant tang.

You don't have to hot water bath can this. You could put it into glass jars and refrigerate it until use. Or put into a freezer safe container and freeze what you won't immediately use. But I like to can it to free up space in the refrigerator. You can do this prep prior to making jelly or after.

1. Bring a water bath to boil. At any point you can use a lid to help get the water up to a boil. Place jars inside while it heats up as well as the funnel and lids in.
2. Remove lids and funnel along with some hot water prior to boiling and keep them in a pot off to the side for quick access.
3. Once the water boils remove the jars and park them in a the oven set to the lowest setting or up to 205F. You don't have to do this if your jelly is ready to go.
4. Using the funnel ladle the jars full of juice and screw lids on just a little past finger tight to prevent leaking.
5. Lower into the boiling water bath and boil for 5 minutes. You'll want the jars covered by at least 1" of water.
6. Remove to a drying rack on your counter or sit them on dish towel and let sit undisturbed until the lids pop and they're cool enough to handle. Any that do not pop and seal properly keep refrigerated and use first.