How to make jelly (2024)

Fruit jellies are semisolid, preserved mixtures of fruit juice and sugar. Jelly making is a good way to preserve fruit flavors for enjoyment throughout the year. Fruit jelly is a fairly easy-to-prepare product for the beginning canner and may be made at home without much special equipment.

Ingredients

Substances essential for fruit jelly making are fruit flavor, pectin, sugar, acidand water. A pectin gel or jelly forms when a suitable concentration of pectin, sugar, acid, and water is achieved.

How to make jelly (1)

Fruit flavor

The fruit flavor is provided by the fruit juice. For some fruit jelly, a mixture of different fruit juices is used. The fruit juice may also supply some or all of the pectin and acid. Fruit juice is the source of water in jelly.

Pectin

Fruits and their extracts obtain their jelly forming ability from a group of substances called pectins. Pectin provides the three dimensional structure which results in a jellied product, which is why it is used in jellies and jams.

Pectin is formed from a parent compound, protopectin, during the ripening of fruit and during the cooking of underripe fruit to extract juice. Fully ripe fruits contain less pectin than partially ripe fruits. For this reason, some jelly recipes specify the use of a portion of underripe fruit.

All fruits contain some pectin. Apples, crabapples, gooseberries, some plums, and highbush cranberries usually contain enough pectin to form a pectin gel. Other fruits, such as strawberries, cherries, or blueberries, contain little pectin and can be used for jelly only if:

  • Combined with fruit rich in pectin.
  • Or combined with commercial pectin products (these methods are described under short boil jelly).

Test for pectin: If jelly is to be made without added pectin, it is a good idea to test the pectin content of the fruit juice with this easy method. Measure 1 tablespoon of rubbing alcohol into a small glass. Add 1 teaspoon of extracted fruit juice and let stand 2 minutes.

If a good solid mass forms, enough pectin is naturally present in the fruit juice to form a pectin gel. If only a small weak mass forms, there is not enough pectin to form a gel and a commercial pectin should be used in the jelly making.Do not taste this mixture.

Acid

A certain level of acidity (below pH 3.5) must be present for a jelly to form. If the fruit juice is not sufficiently acidic, a gel will not form. If too much acid is present, the jelly will lose liquid or weep.

Test of acid:A rough index of the acidity of fruit juice is the juice's tartness. To form a gel, fruit juice should be as tart as a mixture of 1 teaspoon of lemon juice and 3 tablespoons of water. If the fruit juice is not this tart, add 1 tablespoon of lemon juice for each cup of fruit juice.

Commercial pectin products contain organic acids, like fumaric acid, which assure gel formation.

Sugar

Sugar helps in gel formation, contributes flavor to the jelly, and at the concentration of 55 percent by weight, serves as a preservative. Cane sugar or beet sugar (both sucrose) is the usual source of sugar in jelly or jam. If using special recipes and gelling agents, be sure to follow thesemethods for best results. See the National Center for Home Food Preservation for reduced sugar spread recipes.

Do not attempt to reduce the amount of sugar called for in traditional recipes. Reduction in the amount of sugar will interfere with gel formation and result in a product in which yeasts and molds can grow.

    Making the jelly

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    The following equipment may be needed depending on the method of jelly preparation:

    • Large, flat-bottom kettles (6 to 8 quart size)
    • Cheesecloth
    • Jelly bag and stand
    • Colander
    • Jelly or candy thermometer
    • Canning jars with two-piece lids

    How to make jelly (2)

    A research study conducted at the University of Minnesota demonstrated that heat processing jelly for fiveto 15 minutes had no harmful effect on the products. Those tested included ones made with liquid and powdered pectin, as well as traditional no-pectin-added ones. In addition, the heat processing gives a better sealand destroys mold that may be present on the top surface of the product.

    Recommended procedure

    Use standard half-pint or pint jars with two-piece lids. Have jars clean and hot. Pack product to within ¼-inch of topand seal. See chart for processing times.

    Processing time in a boiling-water canner for jams and jellies

    Jar size Elevation Processing time
    Half or quarter pints 0-1000 feet 5 minutes
    Half or quarter pints 1001-2000 feet 6 minutes
    Half or quarter pints 2001-3000 feet 7 minutes
    Pints 0-1000 feet 10 minutes
    Pints 1001-2000 feet 11 minutes
    Pints 2001-3000 feet 12 minutes

    Note: Paraffin is no longer recommended. An incomplete seal with paraffin and the absence of a heat treatment may result in mold growth and toxin production in the jelly. Persons continuing to use the paraffin/no water bath method should be aware of the potential health risk.

    The two methods of making jelly follow:

    Standard or long boil method: Extracted juice and sugar are boiled long enough to form a gel. This method should be used only for fruits that contain an adequate amount of pectin. It isn't possible to use commercially canned juices because they don't contain sufficient pectin. This type of jelly has a richer flavor than pectin-added jelly. The most difficult part of this method is knowing when the jelly is done.

    Short boil or pectin-added jelly:Powdered or liquid pectin, sugarand extracted juice are combined and quickly cooked to make a gel. Use extracted fruit juice from fresh fruit or commercially canned fruit juice. The order of combining ingredients depends on the type of pectin used. When making pectin-added jelly, it is most important to carefully follow the pectin product directions. Pectin-added jelly uses more sugar and gives greater yield than jelly made by the standard method and avoids the need to test for doneness.

    Here are the directions for making a jelly by each method. Many recipes for jelly products appear in cookbooks or the leaflets in pectin products. Check any recipe to determine which type it is before starting to prepare the jelly. When making jelly, work in small cooking lots. Don't try to double or triple the recipe. This often results in a very poor quality product.

    How to make jelly (3)

    Standard or long boil

    Yield: 1 pound of fruit should give at least 1 cup of good jelly juice.

    1. Prepare fruit and extract juice.

    2. Use ¾ ripe and ¼ underripe fruit.

    3. Wash all fruits thoroughly before cooking.

    4. Crush small fruits or berries;this willstart the flow of juice before cooking.Cut larger fruits into small pieces. Be sure to use the peels and cores as they will give pectin when cooked.

    5. Some fruits require added water during the cooking period (chart 1).

    6. Cook the fruit in a broad kettle. Stir to prevent scorching. Cook fruit until soft. Chart 1 gives approximate times.

    7. When the fruit is tender, strain through a double cheesecloth or jelly bag.* Do not squeeze. Allow this juice to drip through. Use a stand or colander to hold the cheesecloth or jelly bag.
      * Made from a square of flannel with two sides French seamed. Add loops to top so the bag can be hung.

    8. Test for pectin and acid (described earlier).

    9. Prepare jars as directed in processing method chosen. Put 6 to 8 cups of extracted fruit juice in a large 8-quart kettle.

    10. Heat the juice and sugar to boiling. Determine the amount of sugar to use from chart two.

    11. Stir the mixture until the sugar is dissolved.

    12. Boil rapidly to the jellying point of 220-222F. Determine with a jelly thermometer.

    Chart 1. Water to fruit proportions to obtain juice

    Fruit and preparation Amount of water to use for each pound of fruit Minutes to cook fruit to extract juice*
    Apples — cut in pieces 1 cup 20 to 25
    Crabapples — cut in pieces 1 cup 20 to 25
    Blackberries — crushed None or 1/4 cup 5 to 10
    Gooseberries — crushed 1/4 cup 5 to 10
    Grapes — crushed or halved None or 1/4 cup 5 to 10
    Plums — cut in pieces 1/2 cup 15 to 20

    * Bring to a boil, then simmer.

    Chart 2. Amount of sugar and juice to use in making jelly (long boil method)

    Fruit Juice Sugar
    Apple 1 cup ¾ cup
    Crabapple 1 cup 1 cup
    Blackberries 1 cup ¾ to 1 cup
    Gooseberries 1 cup 1 cup
    Grapes, Concord 1 cup ¾ to 1 cup
    Grapes, wild 1 cup 1 cup
    Plums, wild 1 cup ¾ cup

    How to make jelly (4)

    Testing for doneness

    The less dependable spoon or sheet test can be used to determine doneness.

    1. Dip a cool metal spoon into the boiling jelly mixture.

    2. Lift the spoon 12 inches above the kettle.

    3. Let the liquid run off the side of the metal spoon.

    4. The jelly is done when 2 big drops slide together and form a sheet that hangs from the edge of the spoon. (Beginning jelly makers should use both a thermometer and the sheet test to determine doneness.)

    5. Remove from heat, skim off foam quickly.

    6. Pour jelly immediately into hot containers.

    7. Pack and processfollowing the recommended procedure (above).

    8. Test 2-piece lids for seal after 12 hours.

    Short boil or pectin-added jelly

    If the extracted juice is lacking pectin, use a pectin-added product for making jelly. These products are available in either a liquid or a powder form. Follow the directions carefully because the order of combining ingredients depends on the type of pectin used.

    Successful preparation of pectin-added jellies depends on accurate timing. Time should be counted when the mixture reaches a full rolling boil — one that cannot be stirred down.

    Information sheets with commercial pectin products contain a great variety of jelly recipes. Check them for the quantities of sugar and fruit juice needed in each recipe. Don't double the recipes.

    Because of its high sugar content, jelly is mainly a source of calories and should be used sparingly by persons on weight control diets. One tablespoon of most jellies contains 50 calories.

    A new product for making jelly and jam with a lower sugar content is available in supermarkets. It contains vegetable gums as thickening agents, preservatives to prevent yeast and mold growth, and organic acids for acidity control. The calorie-reduced jams and jellies made with this product must be stored in the refrigerator after opening.

    William Schafer, emeritus Extension food safety specialist andSuzanne Driessen, Extension educator

    Reviewed in 2021

    Page survey

    How to make jelly (2024)

    FAQs

    What are the steps for making jelly? ›

    For jellies made with added pectin, follow instructions and recipes provided by pectin manufacturers.
    1. Prepare Containers and Lids. ...
    2. Prepare Fruit. ...
    3. Test for Pectin in Fruit Juice. ...
    4. Test for Acid in Fruit Juice. ...
    5. Cook Jelly. ...
    6. Test for Doneness. ...
    7. Fill and Seal Containers. ...
    8. Process Jelly in Boiling Water Bath.

    How do you can homemade jelly? ›

    5 Steps to Easy Canning and Preserving Fruit
    1. Wash and cut fruit.
    2. Sanitize jars (leave lids face up on a clean surface).
    3. Cook fruit until it sets.
    4. Fill warm jars with hot jam.
    5. Close the jars and process them in a water bath.
    Mar 29, 2016

    What are the four required ingredients in a jelly? ›

    Ingredients. Substances essential for fruit jelly making are fruit flavor, pectin, sugar, acid and water. A pectin gel or jelly forms when a suitable concentration of pectin, sugar, acid, and water is achieved.

    How much water to make jelly? ›

    It's so easy to make! 1 For best results separate into cubes and place into a jug/bowl. 2 Add 1/2 pint (285ml) of boiling water and stir until dissolved. 3 Add cold water to make up to 1 pint (570ml), stir then pour into mould/serving dish.

    How to make jelly quickly? ›

    When setting jellies, break the cubes up and place in a microwave jug, place 1 tablespoon of water on it and place in the microwave on full power for 1 minute or until melted. Then top up with cold water, and you will find that your jelly will set in half the time.

    How many minutes to boil jelly? ›

    Place over high heat and bring to a boil. Boil rapidly for 15 minutes at altitudes of 1001 – 3000 feet (305 – 914 meters) and for 20 minutes at altitudes of 3001 – 6000 feet (915 – 1829 meters). Reduce heat to low. Leave water-filled jars in canner until ready to fill with jam or jelly.

    What is the secret to making jelly? ›

    Jellies are produced by extracting the juice from fruits and then adding sugar and lemon juice (or another acid), while pectin is added to help it solidify. Unlike jams, jellies are known for their heightened sweetness, which is achieved by cooking the fruit over low heat for an extended period.

    How long do you boil jelly to can? ›

    Pour jelly immediately into hot canning jars, leaving 1⁄4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.

    Can you make jelly without canning? ›

    At the most basic level, all you do is throw fruit and sugar into a pan, let it slowly bubble until it starts to look like jam, then taste. If it's too sweet, add lemon juice.

    How much sugar to make jelly? ›

    To Make Jelly: Use no more than 6 to 8 cups of extracted fruit juice at a time. Double batches do not always gel properly. Measure juice and sugar. When a recipe is not available, try using ¾ cups sugar for each 1 cup of juice.

    What makes a good jelly? ›

    Tips for the perfect jelly

    Firstly, always use fresh, high-quality fruit for the best flavour and natural pectin content. Overripe fruit can lead to a duller taste and less effective setting. If you're adding pectin, ensure it's well-integrated with the sugar before mixing with the fruit juice to prevent clumping.

    How to make jelly from store-bought juice? ›

    Directions
    1. In a 6- to 8-quart heavy pot combine the fruit juice and pectin.
    2. Bring to a full rolling boil, stirring constantly. ...
    3. Quickly skim off foam with a metal spoon. ...
    4. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace (the space between the top of the jelly and the rim).
    May 6, 2024

    Can I use milk instead of water to make jelly? ›

    You can put milk in jello, but you add it as the cold part. Use water for the boiling liquid.

    How do you thicken homemade jelly? ›

    Commercial pectin helps thicken jam made with low-pectin fruits, like blackberry jam, or vegetable jelly recipes, like pepper jelly. It comes in powder or liquid form, but the former is the most common. Add powdered pectin to the fruit juice, chopped fruit, or strained purée before heating the jam mixture.

    What happens if I put too much water in my jelly? ›

    You might notice that your jam or jelly is weepy (liquid seeps out of the jell and forms a puddle) or that the jell is stiffer than normal. It's also possible you could experience a more acid taste.

    What are the steps to making a jelly bean? ›

    To make your own jelly beans you will need:

    Mix together the sugar and cornflour until smooth then add the water and syrup. Heat to 245F (118.33 degrees Celsius) using a Candy Thermometer to check the temperature. Pour into the molds and leave to cool for at least a couple of hours. Sift off the cornflour.

    How to make jello step by step? ›

    The easiest way to make jello is to use a powdered mix. Whisk together 1 cup of hot water with 1 packet of jello in a large bowl. Add 1 cup of cold water to the mixture and whisk it in. Pour the mixture into a jello mold and add some fruit, if desired.

    Which process is used to make jelly? ›

    Standard or long boil jelly manufacturing process produces a jelly that has a rich flavor than pectin added jelly. Here are the steps you can use in long boil or standard jelly making process; Prepare the fresh fruits and extract the juice. You are to use 3 parts of ripe to 1 part of unripe fruit.

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