Bottled Apple Juice Jelly


5 cups bottled apple juice (unsweetened reconstitued frozen or canned)
1 package slim set fruit pectin
3 cups sugar
6 (8 oz. size) jars with lids


  1. Clean and boil jars, place new flat llids in saucepan with water. Bring to a boil; remove from heat. Let stand in hot water until ready to use. Drain well.
  2. To Prepare Jelly; Measure prepared juice in a 6-8 qt. saucepan. Measure sugar into separate bowl. Set aside. Add 1 pkg. fruit pectin to juice, mixing thoroughly.
  3. Place juice over high heat. Bring to a FULL ROLLING BOIL (a boil that does not stop when stirred), stir constantly to prevent scorching. (if mixture starts to scorch, reduce heat to medium).
  4. Stir in sugar, mixing well.
  5. Bring to a full rolling boil, stir constantly. Continue to boil exactly 1 minute. Margarine or butter (1/4 tsp) can be added at this time to minimize foaming. Remove from heat. Skim off any foam.
  6. Fill hot jars quickly to 1/8 inch of tops. Wipe off jar rims. Cover quickly with flat lids. Screw bands tightly, invert jars 5 min. then turn upright. After 1 hour, check seals. Or use USDA water bath method.

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