Homemade Fruit Jelly Recipe

Ingredients:

• 4 cups fruit juice (strawberry, grape, apple, or any fruit of choice – strained and clear)
• 1 package powdered fruit pectin (usually 1.75 oz / 49 g)
• 5 cups granulated sugar
• 2 tablespoons lemon juice (fresh or bottled, helps the jelly set and preserves flavor)

Instructions:

1. Prepare jars:
   • Wash your jars and lids in hot soapy water, then sterilize them by boiling for 10 minutes. Keep them warm until ready to use.
2. Cook the juice and pectin:
   • In a large heavy pot, pour in the fruit juice.
   • Stir in the pectin until completely dissolved.
   • Place over medium-high heat and bring to a rolling boil (a boil that doesn’t stop when stirred).
3. Add sugar and lemon:
   • Once boiling, stir in all the sugar at once and the lemon juice.
   • Stir constantly until sugar is fully dissolved.
   • Bring the mixture back to a hard rolling boil and boil for 1 full minute (set a timer).
4. Test for set:
   • Remove from heat. Place a spoonful of jelly on a cold plate. Let it sit for a minute—if it wrinkles when pushed, it’s ready. If not, boil for 1–2 more minutes.
5. Fill jars:
   • Skim off any foam.
   • Carefully ladle hot jelly into sterilized jars, leaving ¼ inch headspace.
   • Wipe rims clean, place lids, and screw bands fingertip tight.
6. Process jars:
   • Place jars in a boiling water bath for 5–10 minutes (depending on jar size and altitude).
   • Remove and let cool on a towel undisturbed for 12–24 hours.
7. Check seals & store:
   • Lids should be concave and not pop when pressed.
   • Store sealed jars in a cool, dark place for up to 12 months. Opened jars should be refrigerated.

✨ Result: Smooth, shiny, flavorful jelly that sets perfectly thanks to the pectin + lemon juice combo!