Customize this jelly recipe with any flavor of juice you want!
You don’t need fresh fruit to create a delicioushomemade jelly recipe.
Some vegetable juices work well in this jelly recipe.
Credit:BHG / Crystal Hughes
Try using purple carrot, beet, and green apple vegetable juice blended with fruit.
Most of what you need for canning jelly you already have in your kitchen.
A fewspecial canning tools, like a magnetic lid wand and jar lifter, make the job easier.
Credit:BHG / Crystal Hughes
you could find these online or in specialty food supply stores.
Extra jars of jams and jellies make sweet holiday and hostess gifts.
Bring to a full rolling boil, stirring constantly.
Credit:BHG / Crystal Hughes
Stir in the sugar.
Return to a full rolling boil, stirring constantly.
Boil hard for 1 minute, stirring constantly.
Credit:BHG / Crystal Hughes
Remove the pot from heat.
Quickly skim off foam with a metal spoon.
Use a clean, damp cloth to wipe jar rims; adjust the lids and screw bands.
Credit:BHG / Crystal Hughes
Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling.)
Remove jars form canner; cool on wire racks.
Once completely cool, use a permanent marker to label the jars.
Credit:BHG / Crystal Hughes
Once the ink dries, it resists fading and moisture.
Pectin comes in both powdered and liquid forms.
For best results, use the exact jot down of pectin specified in recipes.
Credit:BHG / Crystal Hughes
A boiling-water canner heats jars to 212F, enough to kill microorganisms found in high-acid foods.
The rack allows water to flow beneath the jars for even heating.
It also has handles that allow you to lower and lift jars easily into the hot water.
Credit:BHG / Crystal Hughes
Canners come in different sizes and finishes.
A traditional speckled enamel finish resists chips and rust well.
High-end boiling-water canners are available in sleek polished steel.
2,000 calories a day is used for general nutrition advice.
