Fruit Juice Jelly

I have an unnatural obsession with jellies, jams, and spreads. At one time, my husband opened our refrigerator and counted 27 jars of opened jellies, etc. Enough said. As a result, for the last year, I have been on a jelly freeze. We move a lot, and each time we move, the fridge has to be cleaned out and all opened jelly jars, must be disposed of. So, knowing that I would only live here in TX for one year, I put myself on this self imposed jelly freeze.  It has not been easy for me. But, with only 10 weeks until our move out date, I only have 3 open jars and 2 unopened jars in the house. In my mind, this is complete success.

To reward my own efforts, I made Fruit Juice Jelly with some mixed berry juice that I found on sale this week. I had a couple of boxes of pectin in the pantry that I wanted to use up, so this was an easy way to do so. In the past, I have made this jelly with 100% cranberry juice, an orange pineapple blend, and a strawberry blend. All have turned out great. This is an inexpensive way to begin canning and it takes very little time.

Fruit Juice Jelly

4 cups unsweetened juice

¼ cup lemon juice

1 pkg. (1.75 oz.) powdered fruit pectin

4 ½ cups sugar

Pour fruit juice and lemon juice into a large pot. Sprinkle with the pectin. Bring to a full and rolling boil over medium high heat, stirring frequently. Stir in sugar. Return to a full and rolling boil, stirring often. Boil for 3-5 minutes, stirring constantly. Remove from heat and skim off foam with a spoon. Fill jars and process according to manufacturer’s directions. Yield: 3 pints.

This post has been linked to the Penny Pinching Party.