I found this recipe a few years ago on Youtube through Heather at the Kneady Homesteader and fell quickly in love. I do adjust the sugar content at times or change up my pectin based on what was available to me at the time.
Heather posted that she got the original recipe from here:
I also used that same recipe while making this batch. For those unable or unwilling (meaning you don't want to go to another site), the recipe is as follows:
Making Jelly from Bottled Juice
6 cups bottled juice, any brand or any flavor just make sure it is NO SUGAR ADDED
2 boxes of regular or classic pectin ( I measured to see how much was in the 2 boxes and it was a little over 9 Tablespoons)**
7 cups of sugar or sweetener of choice **
1 Tablespoon of butter
1. First thing I did was to wash all of my jars, rings & lids in hot soapy water. I then put those jars into a water bath canner, filled it with enough water to fill the jars and cover them by an inch or two. Bring the water to a rolling boil and boil the jars for about 20 minutes to sanitize and sterilize them. Because these are being canned in a water bath canner, this is important to ensure safety of your finished product. After 20 minutes, turn the heat down to low to keep them hot while you make the jelly.
2. While your jars are going, get the rest of your ingredients ready. Measure out your sugar and set it aside in a large bowl. Take a 1/4 of a cup of the sugar and combine it with your pectin in another smaller bowl. The pectin will mix into the juice easier this way and it will help it not clump up.
3. The original recipe calls for adding the pectin mixture to the hot juice, but frankly I am just not that patient. I usually add it to the juice, whisking it in as I do, and then turn the heat on. I haven't experienced any issues doing it my way, but go with what makes you comfortable.
5. Once the juice comes to a rolling boil, that can't be stirred down, then add the rest of the sugar and the butter. For those of us out there that are new to canning, and I still consider myself a newbie even after a few years of doing it, a rolling boil is when the liquid inside the pot continues to bubble around your spoon as you stir it. I usually use a whisk for this to keep it from clumping, then switch to a spatula so that I can get all the jelly out of the pot.
6. While the lids no longer have to be boiled, you would still want them to be warmed up. I usually let my faucet run, our hot water tank is a boss and gives us steaming hot water without having to boil it, though I have also used my water kettle for this part too. I put my lids only, the rings don't need to be hot, in a small pot or bowl, then cover the lids with the hot water, whether it is from the faucet or from my electric kettle. If you don't have either of my choices, then put the small pot on the stove and turn it on until the water is steaming hot, then turn it off and cover the pot to keep the water as hot as possible for as long as possible. The lids no longer need to be boiled to work though so be careful to not go that far if you are using a pot on the stove.
7. Going back to the juice now, bring that back up to a rolling boil that can't be stirred down, then time it for 1 minute stirring often. I usually just stand there and stir during this time so that nothing sticks to the bottom or burns. Once it has been a minute, turn off the heat and jar your jelly.
8. If you are new to making jelly, you can follow the instructions on the link above for testing the jell of your jelly. I have not run into a problem with my jelly setting using this method so I don't usually check it. But now would be the time for that if you choose too.
9. When it comes to jarring the jelly, remember to leave 1/4 inch of head space at the top. This allows for expansion and contraction of the contents of the jar, expelling the extra air in the jar and creating the seal and that wonderful ping we all listen for.
10. Let the jars sit, undisturbed, until they are room temperature. I usually leave them until the next day and pray that the cats don't knock them off the counter. I have yet to find anything that completely deters them from their curiosity of things on the counter, so I just wash it more often.
11. The next day, remove the rings, wash if needed, and label the jars with contents and date the jelly was made. Any jars that didn't seal need to go inside the fridge and used up right away. Sealed jars should last on the shelf for the 18 months the jars are guaranteed to be by the jar manufacturer, or however long you are comfortable keeping them. I don't usually have any that lasts that long.
Now sit back and enjoy the fruits of your labor. 😊
** I make this with regular classic pectin, if you prefer the No/Low sugar pectin then lower the sugar to 4 1/2 cups. I have made this recipe with regular pectin and only 6 cups of sugar and it did turn out, though it was not as firm as it is with the full sugar amount. Again, do what is most comfortable to you and yours.
Watch the video here:
See ya soon!
Danielle
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