3 1/2 c 100% pineapple juice (store bought)
4 1/2 c sugar, pre measured into an easily pourable container
1 box fruit pectin, powdered
1 tsp margarine or butter
Sterilize your jars & heat your lids, and have your rings ready.
Combine juice and pectin in a large pan (or dutch oven) whisk pectin in real well. Add margarine or butter. Turn burner on to a high heat and bring to a full boil.
When it is at a full boil, pour your sugar in quickly and stir it in real well. Keep stirring to a full rolling boil, let it continue boiling for 1 full minute, (no less) constantly stirring and take off the heat at the end of full minute.
Skim off the foam and start putting in your sterilized jars, and cap them. Leave sit on a towel on the counter with minimal air contact. Wait for lids to pop, when jar is cooled you can keep them in a cupboard for a full year. Make sure you put the date on the label.
4 cups fresh Grape Juice, unsweetened
2 cups Sugar
3 tbsps Ball RealFruit Classic Pectin
In a large sauce pan, over a medium heat, add grape juice and sugar. Stir until sugar is dissolved.
Turn stove top heat to high and bring juice to a boil, stirring constantly.
Stir in pectin. Continue boiling, stirring constantly for one (1) minute.
Skim foam and discard. Remove from heat.
Ladle immediately into hot canning jars or freezer canning containers, leaving a 1/4 inch head space.
Continue processing with your preferred method for storage – shelf, refrigerator or freezing.
Note: For the grape juice, you can purchase organic grape juice from the grocer or prepare your own from fresh grapes.
2 cups cranberry juice
3/4 cup grape juice
1 (2 ounce) package dry pectin
3 1/4 cups white sugar
Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved. Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full boil for 1 minute, stirring constantly.
Remove from heat, and skim off any foam. Pour jelly into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
5 cups grape juice
6 cups of sugar
1 package powder pectin
1/2 tsp butter
Customize your grape jelly with fresh herbs, spices or liquours
Prepare the grapes by washing, steaming or boiling them to release the
juices. Remove the seeds and pass the juice through a small screened
sieve or jelly bag.
Combine the juice, pectin and butter and stir. Bring to a rolling boil.
Add all the sugar and bring back to a rolling boil. Once at this stage,
continue to bowl for 1 to 1 1/2 minutes. You can test the consistency of
the jelly by placing a small amount on a metal spoon that has been left to
cool in the freezer.
Place the jelly in the clean hot sanitized jars, leaving approx 1/4 -1/2 inch
from the top. Wipe the rim of the jars so they are free of any jelly spills.
Place the lids on the jars and tighten the rings on until finger tight.
Place the jars in a boiling hot water bath for 10 minutes to process.
Remove and let sit for 24hrs and until the lids are sealed