Recipe: Jelly from Juice (using bottled juice of frozen juice concentrate)

JELLY FROM JUICE

"Traditional cooked method, firmer set, cooked fruit taste."

FOR GRAPE JELLY:
5 cups grape juice*
7 cups sugar
1 box Sure Jell pectin
1/2 teaspoon butter or margarine (optional)

FOR APPLE JELLY:
7 cups apple juice*
9 cups sugar
1 box Sure Jell pectin
1/2 teaspoon butter or margarine (optional)

FOR CHERRY JELLY:
3 1/2 cups cherry juice*
4 cups sugar
1 box Sure Jell pectin
1/2 teaspoon butter or margarine (optional)

*Bottled juice, without sugar added or reconstituted from frozen, without sugar.

NOTE: This recipe is for use with sure jell brand of regular pectin only. Do not use with other brands OR with Sure Jell's Low Sugar or No Sugar pectin. Other brands/varieties will have recipe inserts in the pectin boxes. DO NOT double. Smaller amounts may be made by halving the recipe but doubling may result in improperly jelled product.

TO PREPARE THE WATER BATH AND JARS:
Bring boiling-water canner, half-full with water, to a simmer.

Wash jars and screw bands in hot, soapy water; rinse with warm water. Place empty jars and rings in simmering canner until ready to fill. (Drain well before filling.)

Pour boiling water over flat lids in saucepan off heat. Let stand in hot water until ready to use.

TO MAKE THE JELLY:
Measure exact amount of juice into 6 or 8 quart sauce pot.

Measure exact amount of sugar into separate bowl.

Stir 1 box pectin into juice in sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full, rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar quickly. Return to full roiling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.

TO PROCESS THE JELLY:
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads with clean cloth or paper towel. Cover with two-piece lids. Screw bands finger tight. Place jars on elevated rack in canner, lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process jelly 5 minutes.

Remove jars and place upright on a towel to cool completely.

After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) You will normally hear lids 'pop' when cooling, indicating a good seal.

Let stand at room temperature 24 hours. Store unopened jellies in a cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Makes 8 cups grape jelly, 10 cups apple jelly, 5 cups cherry jelly
Source: Sure-Jell Pectin recipe insert