I make jellies from frozen or canned juice all the time! One of my favorites is from Welch's canned White Grape Raspberry concentrate. I've also used a variety of Juicy Juices. Just make sure they are 100% juice, not cocktails.

Buy a box of regular pectin. Look at the jelly recipes on the flyer. Then look at your juice or juice mix. The first ingredient will be either Apple Juice or Grape juice. That tells you which recipe to use!

Here are my basic recipes. I've also included my recipe for using frozen lemonade concentrates and cranberry juice cocktails.

Have fun!

Mixing Instructions

The instructions are the same for all the jellies:

Measure the sugar into a medium bowl. Set aside.

Pour juice into large (at least 8 qt.) saucepot. Slowly stir in pectin (I use a whisk.) Add butter. Bring to a full, rolling boil over medium high heat, stirring constantly. When mixture comes to a boil, add sugar all at once. Return to a full, rolling boil, stirring constantly. Boil, stirring, for one minute. Remove from heat. Skim foam with a metal spoon. Pour jelly into a pyrex measuring cup. Pour into prepared jars, leaving about 1/4 inch head room. Seal and process in boiling water bath 5 minutes.

Apple Jelly

4 cups apple juice
5 cups sugar
1 box powdered pectin
1/2 tsp. Butter

yield: about 7 cups

(White or Purple) Grape Jelly

3 cups grape juice (or grape juice blend)
4 1/2 cups sugar
1 box powdered pectin
1/2 tsp. Butter

yield: about 5 cups

Raspberry Lemonade Jelly

3 cups raspberry lemonade (or any reconstituted frozen lemonade)
4 cups sugar
1 box powdered pectin
1/2 tsp. Butter

yield: about 4 cups

Cranberry Apple Jelly

3 cups any variety cranberry juice cocktail
1 cup apple juice
1/4 cup lemon juice
3 cups sugar
1 box powdered pectin
1/2 tsp. Butter

yield: about 6 cups

Cranberry Juice Cocktail Jelly

4 cups any variety cranberry juice cocktail
4 1/2 cups sugar
1 box powdered pectin
1/2 tsp. Butter

yield: about 6-7 cups