Welcome back to The Needy Homesteader Channel! Today I'll show you how to make a simple and delicious mixed fruit jelly, inspired by the popular Smucker's mixed fruit jelly that my family loves. This jelly is perfect for your pantry and great for peanut butter and jelly sandwiches.
Ingredients
2 cups of grape juice (no added sugar)
2 cups of apple juice (no added sugar)
1 cup of cherry juice (no added sugar)
7 cups of sugar
8 tablespoons of pectin
1 tablespoon of butter
Equipment
Water bath canner
Jars and lids
Whisk
Large pot
Jar lifter
Funnel
Steps
Preparation:
Start by setting up your water bath canner and filling it with hot water. Add a rack to the bottom to keep the jars from touching the canner.
Sterilize your jars by placing them in the canner and bringing the water to a boil. Ensure the jars are submerged and covered by at least an inch of water. Boil for 10 minutes to sterilize.
In your sink, prepare hot soapy water to clean your lids and bands thoroughly.
Making the Jelly:
Combine 2 cups of grape juice, 2 cups of apple juice, and 1 cup of cherry juice in a large pot.
Measure 7 cups of sugar, setting aside half a cup to mix with the pectin.
Add 8 tablespoons of pectin to the reserved half cup of sugar and mix well.
Pour the juice mixture into your pot and add the sugar-pectin mixture. Stir well.
Add a tablespoon of butter to reduce foaming.
Bring the mixture to a hard boil, one that you cannot stir down. This is crucial for setting the jelly properly.
Once you reach a hard boil, add the remaining sugar all at once. Stir continuously and bring it back to a hard boil. Boil for 1 minute, then remove from heat.
Filling the Jars:
Carefully remove your jars from the canner and pour out the hot water.
Using a funnel, fill each jar with the hot jelly, leaving about 1/4 inch of headspace.
Use a clean, damp cloth to wipe the rims of the jars, ensuring a good seal.
Place the lids on the jars and screw on the bands fingertip tight.
Processing:
Place the filled jars back into the canner, ensuring they are covered by at least an inch of water.
Bring the water back to a boil and process the jars for 10 minutes.
After processing, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
Cooling and Storage:
Carefully remove the jars from the canner and place them on a towel to cool undisturbed for 24 hours.
Check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. If any jars did not seal properly, store them in the refrigerator and use them first.
Remove the bands, wipe the jars, label them, and store them in a cool, dark place.
This mixed fruit jelly is sure to be a hit with your family, and it’s a great way to get started with canning if you’re new to it. Using bottled juice without added sugar ensures a perfect set every time. Happy canning
Welcome back to The Needy Homesteader Channel! Today I'll show you how to make a simple and delicious mixed fruit jelly, inspired by the popular Smucker's mixed fruit jelly that my family loves. This jelly is perfect for your pantry and great for peanut butter and jelly sandwiches.
Ingredients
2 cups of grape juice (no added sugar)
2 cups of apple juice (no added sugar)
1 cup of cherry juice (no added sugar)
7 cups of sugar
8 tablespoons of pectin
1 tablespoon of butter
Equipment
Water bath canner
Jars and lids
Whisk
Large pot
Jar lifter
Funnel
Steps
Preparation:
Start by setting up your water bath canner and filling it with hot water. Add a rack to the bottom to keep the jars from touching the canner.
Sterilize your jars by placing them in the canner and bringing the water to a boil. Ensure the jars are submerged and covered by at least an inch of water. Boil for 10 minutes to sterilize.
In your sink, prepare hot soapy water to clean your lids and bands thoroughly.
Making the Jelly:
Combine 2 cups of grape juice, 2 cups of apple juice, and 1 cup of cherry juice in a large pot.
Measure 7 cups of sugar, setting aside half a cup to mix with the pectin.
Add 8 tablespoons of pectin to the reserved half cup of sugar and mix well.
Pour the juice mixture into your pot and add the sugar-pectin mixture. Stir well.
Add a tablespoon of butter to reduce foaming.
Bring the mixture to a hard boil, one that you cannot stir down. This is crucial for setting the jelly properly.
Once you reach a hard boil, add the remaining sugar all at once. Stir continuously and bring it back to a hard boil. Boil for 1 minute, then remove from heat.
Filling the Jars:
Carefully remove your jars from the canner and pour out the hot water.
Using a funnel, fill each jar with the hot jelly, leaving about 1/4 inch of headspace.
Use a clean, damp cloth to wipe the rims of the jars, ensuring a good seal.
Place the lids on the jars and screw on the bands fingertip tight.
Processing:
Place the filled jars back into the canner, ensuring they are covered by at least an inch of water.
Bring the water back to a boil and process the jars for 10 minutes.
After processing, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
Cooling and Storage:
Carefully remove the jars from the canner and place them on a towel to cool undisturbed for 24 hours.
Check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. If any jars did not seal properly, store them in the refrigerator and use them first.
Remove the bands, wipe the jars, label them, and store them in a cool, dark place.
This mixed fruit jelly is sure to be a hit with your family, and it’s a great way to get started with canning if you’re new to it. Using bottled juice without added sugar ensures a perfect set every time. Happy canning
