Fruit Juice Jelly

By Hklbrries

Because this jelly starts with fruit juice, it goes together quickly and easily, yet has the great taste of homemade jelly. If you would like, substitute other 100% fruit juice blends for the suggested juices.

Ingredients

• 4 cups cranberry juice (not low-calorie) or unsweetened apple, grape, or orange juice
• 1/4 cup bottled lemon juice
• 1 (1.75 ounce package) regular powdered fruit pectin
• 4 1/2 cups sugar

Preparation

Step 1

Pour desired fruit juice and lemon juice into a 6- to 8-quart heavy kettle. Sprinkle with pectin. Let stand for 1 to 2 minutes; stir to dissolve. Bring to a full rolling boil over medium-high heat, stirring frequently. Stir in sugar. Return to a full rolling boil, stirring frequently. Boil hard for 1 minute, stirring constantly. Remove from heat; quickly skim off foam with a metal spoon.

Ladle jelly at once into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks until set.