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Easy to Make Apple Cherry Jelly
by Original Author: Shaw nee Tichenor, Sebastian County | Adapted for Blog: Torrie Smith, Van Buren County
Did you know an easy way to make jelly is to use juice from concentrate? In this video,
Shaw nee Tichenor, Sebastian County Extension Agent - Staff Chair and FCS, shows you
a simple way to use Apple Cherry juice concentrate to make jelly using added pectin.
You can use the same recipe to make any thawed juice concentrate into a jelly.
- 12 ounces concentrated Apple Cherry, thawed
- 2½ cups water
- 4½ cups sugar
- 1 box powdered pectin
To Make Jelly—Sterilize canning jars. Measure sugar and set aside. Mix juice and water in a saucepot. Stir in powdered pectin. Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.