5 cups grape juice
1 (1 3/4 ounce) box dry pectin
7 cups sugar
1/2 tsp butter
3 teaspoons ground cardamom
Measure 5 cups grape juice and pour into a 5-quart kettle.
Add the pectin and butter. Cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil. Boil rapidly one minute, stirring constantly.
Add sugar and cardamom and boil rapidly again for one minute.
Remove jelly from heat, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each. Seal airtight.
1 1/2 c 100% grape juice (purple, store bought is fine)
1 1/2 c 100% cherry juice (store bought is fine)
2 c 100% apple juice (again, go with store bought)
6 1/2 c sugar, pre measured into a container
1 box powdered pectin
1 tsp butter or margarine
Measure out your sugar into a container that is easily pourable. You will want to pour it quickly. Set it beside your stove, to have handy. Have a timer handy as well.
Get your jars and lids ready. Have your jars sterilized and your lids heating, for a better seal.
Make sure your pot is large enough for the boiling process so it doesn’t boil over. Measure the juice into a pot on the stove, whisk in your powdered pectin until it is thoroughly dissolved. Add your margarine.
Turn stove onto a high heat and bring to a boil. When at a full boil, add the sugar and stir in well till dissolved. Keep stirring until at a full rolling boil. Let it continue to boil for 1 minute while stirring. Set the timer for that 1 minute or watch the clock, you can go over a hair, not under.
Remove from heat and skim the foam off. Pour immediately into prepared jars, put lids and rings on and set on a towel, in a dry area with little air flow. Some people set their jars upside down to make it seal, I personally do not. They all ping, so I know I have a good seal.
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.