Making Jelly with Store purchased Juice ?

[Kevin B 123]

OK, I have never canned anything before, but I think I want to start with a few small amounts of a juice, to maka my jelly with ! just to see the results

 

want to make my jars of jelly using say a 12 ounce can/bottle of Some kind of juice:

 

Im thinking apple Cider, and maybe a mixed berry juice.

 

My 2 questions are. 1 do I have to ADD sugar???? and 2 how muh pectin would I need????????

 

 

[Stephanie]

I'm not the canning expert...just done a few things myself.

 

BTW meat is the easiest ... to me!

 

But, to the juice, I know it can be done... when I tried it, it flopped, but still not wasted. I used Splenda.

 

Here's the link to the USDA that most of us refer to around here.

 

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

[Andrea]

Just follow the recipe on your liquid or powdered pectin box. There is usually a recipe listed for jellies using store bought juice. Apple is usually the most common but you should be able to replace it with grape or cranberry with no problem. If you don't want to use sugar, you'll need the "sugarless" pectin box. Haven't made any sugarless myself so I won't be of much help. But again, read the guidlines inside the box. They're really easy to follow!

[MamaTiger]

I've done it using the recipes listed on the pectin sheets in the box. You do add sugar if using reg pectin.

[ArmyOfFive4God]

http://www.hillbillyhousewife.com/grapejelly.htm

[Canned Nerd]

The Ball Blue Book of Preserving ($5) is the bible for canners and has good recipes and instructions.

 

I recently made Jelly from "Mountain Dew". You can make jelly from any liquid. As stated, instructions are in the pectin box. Just decide whether you want Regular Pectin (w/sugar) or No Sugar Required Pectin and follow the directions EXACTLY.

 

[Kevin B 123]

Mountain Dew, Jelly ! Sound good, C N

 

 

Thanks everyone

[Amishway Homesteaders]

Hey Kevin -

Do you not want to use sugar or is the large amount scaring you off?

 

If it looks like a lot remember (as we telll others) you are NOT going to be eatting it aall at once!

Now we have made jelly using juices from the store- just look for the 'no sugar' added kind. Aldies have them if you have one near by? We made apple and grape but now I may go and make Mountain Dew seeing I like to drink it 'when I can'.

 

Good Luck

[Amishway Homesteaders]

Originally Posted By: Canned Nerd

I recently made Jelly from "Mountain Dew".

I take it you first must 'defiz' it?

I think I may try this one.

[Kevin B 123]

I always like the "Palandar" brand All-Fruit, that is made with no sugar........

 

I thought I could do something like it, with any given juice flavor, or maybe a blend of 2 or 3...

 

 

I am cutting down on sugar, and many of my visitors are diabetic, I guess Ill try both versions, and see what happens..

 

 

I do want to try making just 12 ounces at a time..... due to such limited storage space, ......

[Kevin B 123]

I have always like the flavor of fruit without any or very little sugar. Even my Apple pie have no more that 2 Tablespoons of Suger, the "secret" is to mix types of apples, juicy, meath, sweet, sour-bitter, etc...

 

I thought I ASK FIRST where jelly is concerned, but I want a nerar same results in jelly..... And HERE is the place to ask... thansk so much everyone

[Canned Nerd]

Originally Posted By: Amishway Homesteaders

I take it you first must 'defiz' it?

No need to defiz the Mountain Dew (or any soft drink) since it will lose it during the boiling process. Just pour it from the bottle or can. Mountain Dew works good because the flavor stays and concentrates. Same for Coke and Root Beer.

In other comments, it should be reminded that "sugar" in canning recipes is not for flavor, but is a chemical requirement with the acid of the fruit/juice and the pectin so that gelling occurs without overcooking. The proportions should never be changed.

If one wants less sugar, use the no-sugar-needed pectin which uses a different chemical process not reliant on sugar. Then you can use Splenda and/or any amount of sugar you want.

[Kevin B 123]

Well, I tried 10 ounces of Apricot Joice & the "no-Sugar" Pectin, I followed the instructions, processed it for 10 minutes, and it's sitting in my counter now. It still looks like a thick liquid, but we shall see....

Thanks again for all the help...

 

 

Coke, jelly? hummmmmmmmm

[Andrea]

Kevin, be patient. Some jellies and jams can take up to two weeks to set!

 

Congrats on your first jelly!

 

P.S. Soda Jelly? Hmmmm. Dr. Pepper, anyone?

[Kevin B 123]

but.... I want it...NOW lol

 

[Kevin B 123]

well, I woke up this morning, and see that the Juice has morphed into Jelly.

 

 

Success

 

Success at last, thank God almighty Success at last!

[Stephanie]

well done Kevin! now a taste test!

[Kevin B 123]

I tasted the jelly tonight, it's not bad! Of course, without sugar is structure is a LOT diffrent, but the tast is really Good, Just like the Juice it is.......

 

 

Thanks again all,

God Bless

 

[Canned Nerd]

You know you can add some sugar or Splenda when using the no sugar needed pectins. I usually use about 1-1/2 cups and give it a taste test. That's far less than the 4 cups + required for regular pectin.

 

 

[Kevin B 123]

I thought about using a little sugar.

 

My neighbor says she mashes strawberries, uses a package of pectin, stirs and refrigerates, and it lasts 6 months or so.

 

Interesting.

 

[Violet]

Jellies can take a month to gel. If you really want to know your jams and jellies will set, buy your self some Pomona's Universal pectin. It is amazning stuff. You don't need any sugar at all. You can use stevia, sugar, Splenda, all fruit, any kind you want. You order online or find in some health food stores. No shelf life on it, either. Great storage item.

I highly recommend Pomona's. Far better than the store brands of low sugar pectins. You can make up your own recipes, make double batches, etc.

 

[Stephanie]

I remember you mentioned this before and I meant to order some, scatter brained me!

 

Can you remind me Violet of where you order yours from? Was it Amazon?

[Violet]

Stephanie,

Order direct from Pomona's. You can buy in bulk that way and it winds up being cheaper than the little boxes. You may need to spend a bit of money, but it is worth it. http://www.pomonapectin.com/order.html

Crazy has been using it, too, now. I think she will agree it is a really good product. Especially for we diabetics. I think it will make it easier for you to make sugar free jams.

I like using a cup of apple juice or frozen apple juice concentrate in my jellies, along with my other fruit or juice. It seems to sweeten it best and I think gives the best flavor.

I do use Splenda in mine, too. Plum and grape are especially good to me. I think I like the plum the best so far.

 

[JCK88]

Yep..Pomona's is the best stuff. I've been using it exclusively for years and years because it is the only pectin I can find that doesn't contain corn products. It really is a great stock=-up item as violet says. I always made low sugar jam but now with diabetes (albeit it under control) I make no-sugar jam. Pamona's has never failed to jell for me.

[Stephanie]

I'm going to order it now, I can split it with my mom whose husband is also diabetic!

 

ladies!