Prep Time: 20 minutes
Cook Time: 20 minutes
Processing Time: 10 minutes
Total Time: 50 minutes
Servings: 32 tablespoons (about 2 pint jars)
Ingredients
- 4 cups red berry or red grape juice (strained)
- 4 cups granulated sugar
- 1 package (1.75 ounces) fruit pectin
- 2 tablespoons fresh lemon juice
- ½ teaspoon butter (optional, helps reduce foam)
Equipment
- 2 sterilized pint mason jars with lids
- Large saucepan
- Wooden spoon
- Ladle
- Fine mesh strainer
- Water bath canner or large stockpot
- Jar lifter
Instructions
Step 1: Prepare the Jars
Wash mason jars, lids, and bands thoroughly with hot soapy water. Sterilize the jars by boiling them for 10 minutes or running them through a dishwasher’s sterilizing cycle. Keep the jars warm until ready to fill.
Step 2: Prepare the Jelly Base
Pour the strained fruit juice into a large saucepan. Stir in the lemon juice and fruit pectin until fully dissolved.
Step 3: Bring to a Boil
Place the saucepan over medium-high heat and bring the mixture to a full rolling boil while stirring constantly.
Step 4: Add Sugar
Add all the sugar at once and continue stirring until completely dissolved. Return the mixture to a vigorous boil for exactly 1 minute.
Step 5: Remove Foam
Remove the saucepan from the heat. Skim off any foam from the surface using a spoon for a clearer jelly.
Step 6: Fill the Mason Jars
Carefully ladle the hot jelly into the prepared mason jars, leaving about ¼ inch of headspace. Wipe the rims clean with a damp cloth and secure the lids and bands until fingertip-tight.
Step 7: Process the Jars
Place the jars into a boiling water bath canner and process for 10 minutes. Remove the jars carefully and allow them to cool undisturbed for 12 to 24 hours.
Step 8: Check the Seal
Once cooled, press the center of each lid. If it does not flex up and down, the jar is properly sealed. Store sealed jars in a cool, dark place.
Recipe Tips
- Use fresh, ripe fruit for the best flavor and color.
- Do not reduce the sugar unless using a low-sugar pectin designed for that purpose.
- Avoid overcooking, as it may prevent the jelly from setting properly.
- Sterilized jars help ensure safe, long-lasting storage.
- Refrigerate any unsealed jars and use within three weeks.
Serving Suggestions
Homemade red jelly is delicious with:
- Toast or English muffins
- Biscuits and scones
- Peanut butter sandwiches
- Pancakes and waffles
- Yogurt parfaits
- Cheesecake topping
- Ice cream
- Cake filling
- Thumbprint cookies
- Charcuterie boards with cheese and crackers
Storage
Properly sealed jars can be stored in a cool, dark pantry for up to 12 months. Once opened, refrigerate the jelly and use it within 3 weeks for the best quality and flavor.
Recipe Notes
The exact cooking time may vary slightly depending on the type of fruit used and your altitude. If the jelly appears runny immediately after processing, allow 24 hours for it to cool completely before checking the consistency. Homemade jelly often continues to firm up as it rests.
For flavor variations, try combining strawberries with raspberries, cherries with cranberries, or red grapes with pomegranate juice. A small pinch of cinnamon or a splash of vanilla extract can also add a unique twist without overpowering the fruit.
Nutrition Information (Per Tablespoon)
- Calories: 50
- Carbohydrates: 13g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Sugar: 12g
- Fiber: 0g
- Vitamin C: 2% Daily Value
- Calcium: 0% Daily Value
- Iron: 0% Daily Value