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This is a guide about making jelly from fruit juice. A quick way to make jelly even if you don't have a lot of seasonal fruit is to use fruit juice.
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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.
Hi, My grandma in law makes jelly and she does not pay the 2.29 at the regular stores she goes to our local Save-a-lot if you have ever heard of it. It is like an off brand store that sells groceries for cheap. She said that she can buy it there for like .59 which is a lot better but she said that they only have it during canning season in the summer so she goes and buys a lot of it at one time and puts it up. If you have a local grocery store and is like a bulk or discount store because Save-a-lot is a discount grocery store you will probably find it a lot cheaper there.
Save-a-Lot stores have pectin for 59 cents a box. I buy it there by the case.
You can also do it the old fashioned way. You don't even have to use SureJell. In the days before SureJell they simply used sugar and boil it down to where it was thick enough and poured it in the jars.
Some fruits have more natural pectin in them than others. Apples for instance have lots of pectin. You might try a tiny batch using apple for the pectin and see how it sets up before you make a big batch.
You can make your own pectin from apples!! Wash, peel and slice the apples and boil for 15 min-1 pint of water/pound of apple slices. Strain off the juice thru cheese cloth(don't squeeze the pulp). Add 1 pint of water to each pound of remaining pulp and simmer for 15 min. Let stand for 10 min and then repeat the straining, without squeezing. Allow pulp to cool and then squeeze out remaining juice by pressing on cheese cloth.
I make jams using a 6oz. box of jello instead of pectin....and since I'm a diabetic I used splenda and sugarfree jello.
Is the amount of homemade pectin (4 cups) used to replace 3 oz of liquid pectin correct? If it is correct, how do you compensate for the extra 29 oz of liquid? I avoid recipes with liquid pectin because of the price.
You can use 6 crushed, dissolved in water vitamin c tablets.
This works great.
Since apple juice is so cheap has anyone tried adding it to the fruit for sweetner as well as Pectin? Also we just made a batch of Jaboticaba jelly and it was jelled on the spoon and in the pan and yet when it was pouring into the jars it wasn't. Is this unusual? I even commented to mom that I had never seen anything jell on the spoon so well. I microwaved the jars so maybe cool jars?
I want to open up a family business out of our house...where should i get bulk pectin from. I have made freezer jam for 18 years and normally give away half of what i make to family and friends and this year many people have been asking us to make some more for them. Please help..this would be a great opportunity for my family!
Editor's note: Here's a source. http://www.pacificpectin.com/
I searched on Bulk Powdered Pectin in Google and found this link. There are others.
Try Pacific Pectin. They sell pectin in bulk & a fraction of the grocery store prices. Good luck!
For the pectin from apples, does it matter if they are tart or not? My apple tree makes tart apples, which I may mix with pears for sauce, and I am planning on making plum jam from the plum tree. Would the tartiness of the apple adversely affect the plum? This will be my very first try at preserves and I am planning on doing freezer jam.
UNRIPE APPLES!!! My DH "pruned" our tree, so I salvaged the little green apples. I found an article in the Oregonian, (lost the date!) by Vern Nelson (the hungry gardener) and here is a brief rundown:
Select only hard fruit with a strong sour taste. If they start to sweeten, there will not be enough pectin;
Wash and cut apples (quarter large, half for small) but do not core or peel. Add water until almost covered, place lid on pot and cook on low (I set 2 on electric) stirring every 15 minutes until it breaks down into a thin sauce. (Mine took 5 hours)
Strain sauce with cheesecloth, or teeshirt inot another large pot/container and let it set overnight dripping. DO NOT force it to strain, as this will make it cloudy and adversely affect the outcome.
Test the liquid when cooled by putting a spoonful into a small glass with one inch of rubbing alcohol. Use a fork to retrieve the clump. If it remains clumped on the fork, it is a perfect gel. If it sags or hangs, it will be a little loose. This depends on the cooking time.
You can freeze it or fill hot, sterilized jars and process at 185 degrees for 15 minutes.
To use: Use 4-6 tablespoons per cup of juice or fruit. For each 5 cups of pectin/fruit mix, add about 7 cups of sugar.
For more information: Vern Nelson: the Hungry Gardner, PO BOX 16945 Portland OR 97292 firstname.lastname@example.org
It was a blessing to find this! I used a grocery bag full of apples and made 18 oz of pectin, but I also used the pulp to make 12 cups of applesauce with 2 cups of sugar and some cinnamon...YUMMY
I still need to wait for the rest of the infamous NW blackberries to ripen, as I am making my very first batch of freezer jam with this,,,I'll keep y'all posted!
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?
Most states require you to have a certified kitchen to sell home canned foods. Contact your local county extension office to have them come and certify your kitchen.
Here's some information for Washington State, what state are you in?
SELLING HOMEMADE JAMS & JELLIES
Home prepared fruit-based jams and jellies may be sold by the producer directly to the public at places like farmers' markets, holiday bazaars, your own premises or business, or on the premises where the product is made.
The following information will guide you through the requirements for preparing, testing and labeling these products for sale to the public. Our Jam & Jelly Flowsheet will also help you understand the process.
Thank you, I have been looking for some help with starting a small jelly making business. Just the 2 feed backs I read has helped me with vital information.
Does anyone know how I can go about getting my kitchen certified and what the requirements are? I would really appreciate any advice. Also, I have a stationary company if anyone would like a discount on business cards and such. Please email me at slystx @ aol.com (remove spaces)
i am thinking of starting a jelly making business. I have no idea on where to start from, i need some help.
Can I make a jelly recipe, add water to make a syrup and then can it?
Karaof4 from MN
I don't know if it can be done that way or not; however, a lady on a crafting group I belong to said that she was making jelly and it didn't set properly so she was going to use it for syrup. She said what she did was that she didn't use the right amount of sugar so the jelly didn't set properly.
Hope that helps some?
You can do as the previous person said-- however, I believe the sugar amount is figured to preserve the juice-- which then allows canning--
I too have had "apple jelly syrup"- and it isn't bad at all-- however-- In lieu of changing the formulation for jelly to get to the syrup stage-- go ahead and can for jelly-- and when you want syrup, add water to your jelly and nuke it in the M/W-- get the best of both worlds-- without risking your good homemade jelly!
How can I fix jelly that does not set up after it is done?
By barbara from Zenda, KS
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
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.
What will happen if I forgot to add lemon in my canned jelly?
By marjee from Enoch, UT
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?
How much juice, sugar, and pectin do I use to make mulberry jelly? Last time I made it, it did not set right.
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I made elderberry jelly last night, it didn't set up. I used two pouches of liquid pectin. Any suggestions?
By Betty Markway from Eldon, MO
My grandmother always added apple juice to elderberry jelly. I always thought it was because of the taste but perhaps it was because the pectin wouldn't set it up. (08/19/2009)
If the balance of acid, sugar, pectin and liquid isn't right, the network of pectin molecules may not form. If this happens, what's left will still make a good ice cream topping, but it isn't much use as a spread. (08/19/2009)
By scott E.
The simplest option is to melt a jelly in a small amount of water (you can do this in the micro) and stir it into your jam. (08/23/2009)
I have made lots of elderberry jelly, and it is notorious for not setting up. When I first made it, and this happened, I called the Sure-Jel help line. They told me to add just enough water to get it to get it hot again and add more Sure-Jel (or pectin of choice) according to the amount of jelly that you end up with. If need be, and you need a little more than one...just go ahead and add two. I've never had any failures this way. I have learned over the years, however, to add extra pectin to begin with and hope it works. I check the "jel-stage" the old fashioned way by letting it run off the edge of a spoon. If it doesn't set up to my satisfaction, I add even more at that time. To me it's worth it. There's nothing like elderberry jelly. It just takes a little extra coaxing. **LOL** (08/23/2009)
This recipe is from the Ball Blue Book of Preserving. As you can see, it doesn't require added pectin. It could be that the vinegar helps the pH and gets it to set up.
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)
By Coreen Hart