Thinking of using that bumper crop of fruit, great prices on fruit at the market, or even fruit juice to make homemade jelly. There are some questions that might arise. This is a guide about making homemade jelly.
Here are questions related to Making Homemade Jelly.
Does anyone else think that the price of jelly-making is too high? I bought a package of surejell today for 2.29. I bought this in addition to the sugar and the canning lids. I picked the grapes for free, but many people buy their fruit for jelly-making. I read in the instructions that one package will make 8 cups of grape jelly. I read on the ingredient label that what I am buying (1.75 oz) is Dextrose (some kind of sugar), fumaric acid, and fruit pectin. 2.29 seems way too high for what I'm getting.
Does anyone have an alternative for making jelly, or a cheaper source of buying the fruit pectin? Thanks--Paula in Waco.
By cacollie 09/12/2014
The problem with using no fruit pectin and letting it cook down is that you only get about half as much jam to put up.
I am about to embark on a jelly making frenzy so as to start a business. Anyone have any advice? Is there a way to make really large batches at a time?
By Jenna (Guest Post)11/11/2008
We made some concord grape jelly and it didn't set. I think there were maybe about 2 cups too much liquid for the amount of pectin we put in. Does anyone know whether we can re-heat it and add more pectin? Or do I have to settle with 10 jars of grape syrup? Many thanks!
I would like recipes for jellies made from storebought juices, like cranberry, blueberry, kiwi, etc.
By Alie T.
Grape Jelly from http://www.hillbillyhousewife.com/grapejelly.htm
I like this because it makes like 1 1/2 quarts; we eat it quick enough that I don't even process it, just put it in the fridge & eat it on toast & PBJs! We use frozen concentrate and don't dilute it, because we like the strong delicious grape flavor. But do what you like!
3 cups grape juice (Prepared from frozen concentrate is fine)
1 package powdered pectin
4 cups sugar
In a large saucepan combine the prepared grape juice and the powdered pectin. Stir it up to eliminate all of the lumps. Bring the mixture to a full boil over medium heat, stirring some as necessary. Add the sugar and return the mixture to a boil. Boil for a full minute and remove from heat. Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for about 10 minutes to seal. Remove the jars and allow to cool before storing on the pantry shelf. Makes about 5 cups.
Or just pour into 1qt jar & 1pt jar, put in the fridge if you're going to eat it within 6 weeks or so.
Can I make a jelly recipe, add water to make a syrup and then can it?
Karaof4 from MN
By Warren D. Lockaby 09/04/2006
The stuff that causes jelly to 'jell' is a substance called 'pectin', a carbohydrate that occurs naturally in ripe fruits and berries. Many jelly recipes call for adding pectin in case the fruit doesn't have enough to allow it to congeal. (Kraft's 'Sure-Jell" comes to mind, but there are probably other brands available.) If your recipe calls for adding pectin and you don't want it to set, the first thing I'd do is leave that stuff out. I don't know what to do about the naturally occurring pectin in the fruit; if it's good and ripe fruit often has enough to make the jelly set.
Good luck, and happy Labor Day, everyone!
I would like to make jelly without sugar. I buy "Simply Fruit" from town but would like to make my own if I could. Any ideas?
Mona from Lumberton, MS
By (Guest Post)09/06/2006
I make freezer jam all the time with splendia and love it. Some people don't like the sweetners but it's fine for me. It's sweeter than sugar so try 1/2 the amount called for and taste test from there.
How can I fix jelly that does not set up after it is done?
By Barbara from Zenda, KS
By Margaret 07/22/2010
Several years ago I made mulberry jelly that did not set up. I called the 800 number on the box of sure jell. She told me that if the sure jell was out of date that could be the problem. That is something that you really need to watch. I told her that was not the problem. She said that I should go through the whole cooking process again but not to add more sugar, but to add the amt of sure jell that was required. I was disgusted and thought it was too much work. So my husband had some very good mulberry syrup for his pancakes. Now, every time I make jelly he hopes it won't set up so that he can have some more flavored syrup. LOL!
Margaret from Denton, Texas
What will happen if I forgot to add lemon in my canned jelly?
By Unycrn from Enoch, UT
By Loretta 10/01/2009
Quite often the lemon is required to level out the pectin according to the fruit being used, which makes the jell process work, so if you have made it without the lemon, and it has not set up, (jelled well) within a week or two, it is possible you will have to call your jelly a pancake and waffle spread, which i do frequently, on purpose. If it tastes good, just enjoy it. From Loretta in Alabama, who raised 7 by using every means possible to not waste anything edible.
I made raspberry syrup, but it is way too thin. I'm thinking of making it into jelly. Any ideas how much pectin to use and any other ideas to make this process easy as possible?
By DCA 07/16/2015
Simple! You can just boil the syrup down to reduce the water content.
Getting the right consistency takes some trial & error, because the sauce thickens as it cools. Boil it for a bit to reduce, allow it to cool, test it and boil again if too runny. If too thick, mix in a bit of water.
I'm wondering if anyone has tried making blueberry jelly from Ocean Spray blueberry juice? Blueberries are very expensive this year and I thought this might be a cheaper alternative, I know you can make jelly from the cranberry juice. If anyone has made it this way I would appreciate hearing how it turned out and what recipe they used. Thanks.
By Glendat from Nova Scotia
By mcw 08/20/2010
How much juice, sugar, and pectin do I use to make mulberry jelly? Last time I made it, it did not set right.
I made cherry jelly with tart cherries. It is much too tart even with plenty of sugar. Would a little bit of baking soda ruin it or stop the pectin from working? Other ideas?
By Jean M.
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I was given several free bottles of Juicy juice with no sugar added and was wondering if I can make jelly for Christmas gifts, any recipes? I do have 3 boxes of surejell ready for use also. I have made jelly from fresh fruit but never from bottled juice. Please help! I am currently unemployed and money is tight but I still want to give some gifts of LOVE. All help will be appreciated.
Mary from Brownstown, IL
I've made jelly from this recipe and it turned out really well. (12/15/2006)
The ingredients I used are:
1-46 oz. bottled juice * 1 Box sure-jell pectin * 1-Tb.+ 1-tsp. lemon juice * 8 1/2 cups sugar * 1/2 tsp. margarine
Take one 46 oz. jar of any juice & put on medium high heat till it starts to boil. Add all the lemon juice (I used bottled). Bring to a rolling boil stirring occasionally. Then pour in one box of Sure-jell pectin and the margarine and stir often to prevent sticking. In separate bowl measure out 8 1/2 cups sugar, and set aside. When the juice comes to a full and constant rolling boil, add sugar all at once. Stir to dissolve the sugar and stir very often until it comes back to a full rolling boil that can't be stirred down. Then time for ONE MINUTE stirring constantly. After one minute take off stove & fill 6-12 oz. jelly jars and put in water bath for 10 minutes.
I made this jelly a few days ago and so far it looks fine and has set to a medium firm stage.
Feel free to use this recipe, and hope for the best. Your results may be different than mine. I know my friends and family will enjoy it. The samples I took from each batch I made tasted great. Wishing all a great & safe holiday season. May God be with you all. (12/16/2006)
By Mary from Brownstown,IL
I made elderberry jelly last night, it didn't set up. I used two pouches of liquid pectin. Any suggestions?
By Boo/Nana from Eldon, MO
By scott E.
Combine elderberries, sugar and vinegar in a large sauce-pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch head-space. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Add more time for higher altitudes. Good luck! (08/24/2009)