Wednesday, March 7, 2012

This is Juicy: Making Jelly from Juice!

Summer's bounty! Concord grapes from our arbor. 

We canners can get a little antsy this time of year. The summer is exhilarating, with no end to the preserving possibilities presented by the never-ending bounty of in-season fruits and veggies. The winter, on the other hand, seems devoid of fresh inspiration. But it doesn't have to be!

You can be putting up jars of homemade jelly tomorrow using good quality, pure fruit juices. Call it cheating. Call it a shortcut. Call it whatever you want. I call it a little taste of summer right when we need it most. And it's so simple to do. When really great, in-season, fresh fruit is nowhere to be found, I skip the turning-fruit-into-juice-step and go right to the making jelly part using 100% fruit juices.

Newman's Own 100% Grape Juice (I buy the big bottles from Costco) makes a concord grape jelly that's darned close in flavor to made-from-scratch. Each fall, we make a trip to DiNardo's Cider Mill in Canon City, Colorado for a bushel of roasted Hatch chilies (my husband's green chili is amazing!) and so I can stock up on a trunk full of pure ciders from the DiNardo Bros. Their flavors are amazing - cherry, blackberry, black raspberry to name just a few - and they make amazing jellies. When the preserving bug hits in the dead of winter, all I have to do is pull a bottle from my pantry and I'm ready to go. Ever wanted to try making pomegranate jelly, but thought it would be too much work? Pick up a bottle of pure pomegranate juice (Costco is also my source on this one), and you've skipped the hardest step.

By the way, if you use this method, you can mix fruit juices for great combinations. Try grape-apple, grape-cranberry or cherry-apple as idea starters.

The rules are simple:

  • Buy only pure, 100% juices, preferably with no added sugar. Clear (no pulp) juices work best.
  • Pick your favorite jelly recipe.
  • Measure out the same amount of bottled juice as you'd use of prepared juice if you were starting with fresh fruit.
  • Prepare, jar and process as usual.
I'll even get you started! Here's my recipe for grape jelly using Newman's Own Grape Juice instead of crushing, cooking and straining your own fruit. This one is practically fool-proof and a great one to try if you're brand new to the art of canning.

Grape Jelly from Juice - Yields 8, 8-ounce jars
5 cups 100% grape juice, no sugar added
6 cups sugar
1 box regular powdered pectin (1.75oz/49 to 57g)

Wash and prepare jars and lids and keep jars heated in simmering water until ready to be filled.
Pour measured juice into large pot. Gradually stir in powdered pectin, sprinkling a little at a time so it doesn't clump up.
Bring juice and pectin to a full boil over high heat, stirring frequently.
Add sugar all at once, stir to dissolve and bring back to a full, rolling boil over high heat. (A rolling boil is one that cannot be broken by stirring with a spoon!)
Boil hard for 1 minute, continuing to stir constantly.
Remove from heat, quickly skimming off any foam that's developed on the surface.
Quickly pour hot jelly into your prepared, hot jars, leaving 1/4" headspace (leaving 1/4" between the jelly in the jar and the inside of the lid. Generally speaking, that will be to the first glass thread marking on the jar).
Wipe rims with a clean, damp cloth. Center lids on top and screw the bands down just until you feel resistance (not too tight!).
Place jars in a water-bath canner, completely covered with water. Cover and bring to a boil. Once at boiling, process for 10 minutes (at sea level - see my link to the Ball altitude adjustment chart under "Links I Like" for higher altitudes). FYI, here in Castle Rock, Colorado, where we're at 6200', I process my jellies for 25 minutes.
Turn off heat, remove canner lid and let sit for 5 minutes.
Remove jars from canner, place on clean dishtowel on counter and allow to sit for 12 to 24 hours. If any of your jars do not seal properly, reprocess or refrigerate and use promptly.

Note: If you're interested in getting in on ciders from the DiNardo Bros., they don't have a website, but you can call them directly and they'll ship to anywhere.

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  1. Hi Again

    Have you ever added fruit or peppers to the juice and if so how would that change the recipe? I am thinking a Pomagrante juice with Jalapeno peppers Any suggestions. Thanks

  2. Hi again Debbie~
    I have not tried this, but I would imagine you could certainly do that. The trick would be to get the pieces of jalapeno (or fruit for that matter) to be suspended throughout the otherwise clear jelly, as opposed to collecting on the bottom of the jar or floating to the top. This would still be a jelly, after all, as opposed to a jam, where the pieces would be naturally distributed throughout. I have a trick for that which I will go and post in the tips and tricks section. Thanks for the great question, and please let me know how it turns out.

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  4. Have you ever made jelly from fresh juices that are made in a juicer? Or vitamix?

    1. Hi Betty!
      I've never used juice from a juicer. My feeling is that you would not be able to get a clear enough juice to make a good looking and appropriately textured jelly. You probably could use the juice if you ran it through a juice bag to strain it first, but I wouldn't recommend using it without straining.


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