The Durant News

Jelly From Canned Juice

When fruits are most abundant, the home canner who may not have the sugar to make all the jelly she wishes may put up a supply of juice to use later for jelly. Jelly made from juice that has been stored as long as 6 months has as fine a texture as that made from fresh fruit. The color and flavor may not be quite so distinct.

For making jelly, fruit must be boiled rather than simmered to draw out pectin for jelly. No sugar is added in canning juice for later jelly making.

A mixture of slightly under-ripe and ripe fruits make the best juice. Wash
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fruit thoroughly and drain. Wash berries quickly and handle gently.

Cut large fruits like apples in small pieces and leave cores in because they contain pectin.

Put fruit to heat in a broad, flat bottomed kettle. Very juicy fruit needs no water added, but firm fruit like apples, needs as much as a cup of water to a pound. Crush soft fruit to start juice flowing. Bring fruit to a boil, and stir to prevent scorching. After boiling starts, berries, currants, and grapes need to boil 5 to 10 minutes until soft; apples and quinces 20 to 25 minutes.

Pour the hot cooked fruit into a jelly bag and let it drip. Pour juice into hot sterilized jars and adjust lids. Place on a rack in a water bath with water simmering (150 degrees Fahrenheit).

When water again comes to simmering temperature, simmer either pint or quart jars 20 minutes. Remove from water and complete seal if rubbers are used.

Store juice in a cool, dry, dark place, until time to use it for making jelly.