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How to Make Jelly

SURE-JELL Pomegranate Jelly

Get recipe: SURE-JELL Pomegranate Jelly

How to Make Jelly

Discover the simple pleasure of making jelly at home. When you learn how to make jelly, you'll always be a few simple steps away from a delicious breakfast accompaniment, a component for a variety of sweet and savory dishes or a thoughtful gift to give to friends and loved ones.

Using fruit you grow in your garden or have picked yourself is a great way to make your recipe even more personal. It's also a great way to prevent food waste, because processed jars of jelly can keep for up to a year.

Making jelly is also a great activity to get kids involved in the kitchen. But be sure to use safety equipment and supervise throughout. There are a number of steps that require heating elements and could result in burns without the proper precautions.

Before You Begin: Tips For Making Jelly

  1. Use firm ripe fruit for best flavor and results. Buy new jar lids for tight-fitting seals.
  2. Sterilize jars and lids by simmering in boiling water for at least 10 minutes. For freezer jelly, rinse plastic containers and lids with boiling water and dry thoroughly before adding final product.
  3. Use a measuring cup to ensure you include the exact amount of sugar. Reducing the sugar or using a sugar substitute could prevent your jelly from setting correctly.

Traditional Method For Making Jelly

  1. Prepare fruit as directed in pectin insert.
  2. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
  3. Use liquid measuring cup to measure exact amount of prepared juice into 6- or 8-quart stockpot. If necessary, add up to a half cup of water to get exact measure. Stir in lemon juice and water (if required) as indicated in pectin insert.
  4. Add sugar.
  5. Prepare jelly according to package directions. (Directions vary slightly depending on the brand of pectin you are using.)
  6. Ladle jelly immediately into prepared jars, filling each to within 1/4 inch of top. Wipe jar rims and threads. Cover with two-piece lids.
  7. 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 5 minutes, adjusting processing time if necessary as directed in the Altitude Chart in pectin insert.
  8. Remove jars and place upright on a towel to cool completely.
  9. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
  10. Let prepared jars stand at room temperature 24 hours (or for length up time indicated on recipe). Store unopened jellies in cool, dry, dark place up to 1 year. Refrigerate opened jellies up to 3 weeks.

Making Freezer Jelly

  1. Use liquid measuring cup to measure exact amount of juice and other liquids such as lemon juice or vinegar.
  2. Add sugar.
  3. Prepare jelly according to package directions. (Directions vary slightly depending on the brand of pectin you are using.)
  4. Fill all containers immediately, leaving 1/2 inch space at tops for expansion during freezing; cover with lids.
  5. Let stand at room temperature 24 hours or until set. Refrigerate up to 3 weeks. Or, freeze up to 1 year. If frozen, thaw in refrigerator before using.

Now That You Know How to Make Jelly

Put your new skills into practice with a few tried and true recipes from Kraft.

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