Berry Jelly

Ingredients

3 cups berry juice (fresh or frozen)
cup sugar
1 box powdered pectin
cup water

Preparation

1
Extract fresh juice by pressing fruit in damp jelly bag or fruit press. Restrain pressed juice through damp jelly bag. Combine 1 1/4 cups berry juice with sugar. Stir thoroughly. Add the pectin slowly to the water. Heat almost to boiling, stirring constantly. Pour the pectin mixture into remaining 1 3/4 cups berry juice. Stir until pectin is completely dissolved. Let the pectin mixture stand 15 minutes.
2
Mix juice mixture with pectin mixture. Stir until all sugar is dissolved. Pour into containers. Cover with a tight lid. Let stand at room temperature until set, from 6 hours to overnight. Store in refrigerator or freeze.
3
This recipe yields 7 half-pint jars.
4
Comments: Uncooked jams and jellies must be stored in the refrigerator or freezer. Store no longer than 3 weeks in refrigerator or a year in freezer. Freezer storage is best for maintaining natural color as well as flavor. If kept at room temperature, uncooked jams or jellies will mold or ferment in a short time. Once a container is opened, use within a few days.
5
Yield: 7 half-pints

Tools

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Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 5:29am

Creator:

Anonymous

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