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Everybody loves jelly. Especially homemade jelly. But not everyone has access to fresh fruit, or the time to properly prepare the juice needed to make jelly. How cool would it be if you didn't even need fruit to make yummy fruit jelly? Well? Guess what! You DON'T! This is a great way to control what your family eats, without all of the hard work.

In this Instructable, I'm going to show you how to make jelly without needing the fruit.

Step 1: Ingredients

For this example I will be making Apple Jelly. The ingredients for other varieties will be listed at the end of the instructable.

For this recipe you will need :

1 - 48 o/z jug 100% Apple Juice. (From concentrate is perfectly fine.)

1 box of fruit pectin.

9 cups of white sugar.

1/2 Tbsp butter.

Step 2: Equipment

The equipment needed is fairly basic. You will need :

2 stock pots. One for cooking the jelly, and one for canning the jelly.

a wire rack that fits in one of the stock pots, so the jars don't touch the bottom.

a clean towel

a pair of jar tongs

a rubber spatula (or wooden spoon)

11 jelly jars, rings, and lids

Step 3: Setting Up Your Water Bath

place your wire rack in the stock pot, and fill it with enough water for the water bath. (water line should be 2 inches above jars.)

Bring water to a full boil.

Once boiling, place your jars and lids in the boiling water and boil for 10 minutes to sterilize.

Step 4: Starting the Jelly

Start by pouring the fruit juice in the other stock pot.

add your pectin, and your butter.

bring to a roiling boil for one minute, stirring constantly.

(a roiling boil is one that continues while you stir it.)

Step 5: Finishing the Jelly

Once it has boiled for one full minute,

Add your sugar.

Return to a roiling boil, stirring constantly.

Again, Boil for one full minute.

When done, remove from heat.

Step 6: Jarring

Carefully and quickly fill the jelly jars until they are approximately one half of an inch from the top.

Using a clean rag or paper towel, clean the rim of the jars to make sure the lids will get a tight seal.

Place the lids on each jar, and twist on a ring on each jar.

Be careful not to over tighten the rings. they only have to be slightly snug. you don't want them TIGHT. Air still needs to be able to escape when you process them.

Step 7: Canning

Using the tongs, Place the jars in the boiling water bath.

Boil them for 6 minutes, and remove.

Place them on the clean towel, and let them rest for 12 hours.

You can tell by the little button on the lid if they sealed properly or not. It should be depressed.

If properly sealed, store in a cool dark place for up to a year.

If not, you can reprocess the jars by adding more pectin and re-cooking.

Enjoy, And take pride in the fact that you made something AWESOME!

The following step is recipes for other "no fruit needed" jellies.

Thanks for watching!

Step 8: Other Recipes for "no Fruit Needed" Jelly...

For these recipes you process them the same as the apple, just using different sugar to juice ratios. A box of pectin is used in all of them.


Grape :

5 cups juice,

7 cups sugar.

makes about 8 cups.

Strawberry :

3 3/4 cups juice,

4 1/2 cups sugar

makes about 6 cups.

Cherry :

3 1/2 cups juice,

4 cups sugar.

Makes about 5 cups.

Any other juices :

A good rule of thumb for unlisted juices is 5 cups of juice,

6 cups of sugar.

Experiment. It's FUN! And that is what life is all about!

<p>Thanks for your advice on the Splenda question.</p><p>I was just reading the instructions again and spotted an error which I'd like to correct if you don't mind.</p><p>A &quot;full boil&quot; is when there are boiling bubble across the entire surface of the contents of the pot, When the boil can't be stirred down it is called a &quot;rolling boil&quot;. Just sayin'</p>
<p>good call! :D</p>
<p>I make almost everything that requires sugar so that I can substitute Splenda-clone. The only thing I've found so far that I have to use real sugar is yeast breads. What would the result here be?</p>
<p>The only change you would need to make in order to use splenda (or even no sweetener at all) would be the pectin. Use the Pectin marked &quot;no sugar&quot; rather than the standard pectin, and the results are awesome. </p>
<p>This is awesome. I guess you can use any type of juice to make jelly. I will be trying it out. Thank you. Voted!</p>
<p>so far i have made grape and apple with no issues at all, so i assume you are correct, any juice will do. I'm going to try sweet red wine for my next batch, just because. ;)</p>
I'm 10 years old and I still say it's too much sugar
<p>it is a lot, but it makes a LOT of jelly. and you need a lot of sugar to make the pectin work. :) </p>
<p>Sounds very interesting! Do you have any pictures of the jelly being used/spread? I'd love to see the end consistency.</p>
<p>Here you go :)</p>
<p>It's actually much thicker than it looks, that toast is just wicked hot. And the taste..... sooo much better than store bought. I made a batch of concord grape jelly from juice recently, I cant even put into words how awesome it was!</p>
<p>That's awesome :) Thanks for sharing that video!</p>

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Bio: I am a Woodworker, a Do It Yourself-er, a Tinkerer, a Husband, and a Father. I am in no way a professional, I'm just ... More »
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