Generic Jelly Recipe. There are some jelly's that will make their own pectin and there is no need to add pectin. I will get those listed shortly. But for
general jelly like grape or strawberry this will work and turns out just wonderful.
1/2 tsp Butter (not margarine since it's nearly plastic, look it up)
4 C Fruit Juice
1/4 C Lemon Juice
1 Pkg Powder Pectin
4 1//2 C Sugar
Place fruit juice, lemon and butter in a pot on the stove.
(I use my cast iron enamel coated pot as I don't have to worry about hot spots in it. If you would like one of those beautiful pots they come in blue and
red. You can go to Wal mart and give them $60 for one or watch Aldi's and get them for $20.)
Sprinkle the pectin over the top of the liquid, no heat or stirring
needed at this point.
Let the pectin sit for 1 minute and then stir it in.
Turn your heat on and get the liquids to a rolling boil. (a boil that cannot be stirred down)
Once you have reached a rolling boil stir in all sugar at once. Stir constantly to get the sugar dissolved and returned to a rolling boil.
The last rolling boil needs to be sustained for several minutes, I use a candy thermometer and when I get in the range of 217 to 220 degrees I keep it there for 1 minute.
Once jelly's are finished ladle out into canning jars if you are going to process them. I process them for 15 minutes in a cold bath canner. The water in the canner must be boiling as you start your time when the water is boiling not when you put the jars in.
If you are not going to can it then put it in a container and let cool then put it in the refrigerator.
This is one of the recipes I use in my home for my family. While we have never had any problems with it I cannot be held liable for your decision to use this and for any possible problems you may have with it or your canning process.
general jelly like grape or strawberry this will work and turns out just wonderful.
1/2 tsp Butter (not margarine since it's nearly plastic, look it up)
4 C Fruit Juice
1/4 C Lemon Juice
1 Pkg Powder Pectin
4 1//2 C Sugar
Place fruit juice, lemon and butter in a pot on the stove.
(I use my cast iron enamel coated pot as I don't have to worry about hot spots in it. If you would like one of those beautiful pots they come in blue and
red. You can go to Wal mart and give them $60 for one or watch Aldi's and get them for $20.)
Sprinkle the pectin over the top of the liquid, no heat or stirring
needed at this point.
Let the pectin sit for 1 minute and then stir it in.
Turn your heat on and get the liquids to a rolling boil. (a boil that cannot be stirred down)
Once you have reached a rolling boil stir in all sugar at once. Stir constantly to get the sugar dissolved and returned to a rolling boil.
The last rolling boil needs to be sustained for several minutes, I use a candy thermometer and when I get in the range of 217 to 220 degrees I keep it there for 1 minute.
Once jelly's are finished ladle out into canning jars if you are going to process them. I process them for 15 minutes in a cold bath canner. The water in the canner must be boiling as you start your time when the water is boiling not when you put the jars in.
If you are not going to can it then put it in a container and let cool then put it in the refrigerator.
This is one of the recipes I use in my home for my family. While we have never had any problems with it I cannot be held liable for your decision to use this and for any possible problems you may have with it or your canning process.
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