Comida Kraft
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Mixed Fruit Jelly

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4 (8 oz.) jars

What You Need

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Make It

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  • 1. Place fruit in heavy large pot. Add sugar and lemon juice; stir to combine. Cook over medium to medium-low heat until sugar has melted and juices begin to form, gently stirring occasionally. (Sugar and fruit will clump together before sugar begins to melt. Be patient and don’t over-stir. Clumps will disappear when sugar melts.)
  • 2. Increase heat to medium-high; bring to a rolling boil. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil. Boil an additional 3 to 4 minutes, stirring frequently, or until slightly thickened (you’ll begin to see bottom of pot when stirring) and set.* (Temperature should be about 221°F.)
  • 3. Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refrigerated or up to 6 months ahead and frozen.) To store at room temperature, turn jars immediately upside down and leave until they pop, you should be able to hear them pop from another room, count your pops to be sure all jars have popped.
  • TIP *To test jam, before you begin cooking, place small plate in freezer to chill. When jam begins to thicken slightly, place small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly jelled and will not run on plate. If jam is too liquid, cook an additional 1 to 2 minutes before testing again.


The first time I made this I used leftover fruit salad from a picnic. It contained strawberries, raspberries, blueberries, pears, nectarines, and a splash of orange juice. The 4 jars which should have lasted us a few months were gone within a week. My husband and kids devoured it. It was really good. Also, makes a great gift-basket for Christmas. Make an assortment by simply changing fruits.

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