If you are a juice aficionado, squeezing, pulping, deseeding and straining to get the best juice extract, then making jelly from juice is only a stone’s throw away from your juice recipe.

Jelly with their wobbly, crystalline form add the typical ‘icing on the cake’, when made from your homemade fruit juice.

Here are a few juicy steps to get your jelly made and dig into a frozen delight.

The procedure will take grape juice for jelly-making. Before you step into the procedure of how to make jelly from juice, you need to get your equipment and ingredients ready, which are:

• Fruit juice without sugar
• Ladles, big spoons, small spoons
• Strainers and funnels
• Sterilized jars
• Sugar
• Jelly jar
• Fruit pectin
• Lids and rings
• Jelly strainer
• Grapes ( 5 lbs or so)
• A large cooking pot

Home made Grape juice – a quick glance

Though you can leisurely explore our recipes section for home-made grape juice, a quick read-through with a few tips will keep you inline through the jelly making process.

• Make sure your pick of grapes is fresh. Concord grapes are preferable.
• Sort out the ripe and unripe ones. After doing so, soak them in lukewarm water.
• Once the grapes are thoroughly washed, use a potato masher to squeeze out the juice. You notice the juice dripping to the vessel at the bottom.
• Once this is done with the entire lot of grapes, heat the juice. The amount of sugar added to the juice in this step will be in proportion to the amount of pectin going to be used(you could check out the directions from your fruit pectin pack)
• Use cheesecloth or sieve to strain the grape juice.
• Now, over to the jelly-making process.

How to make home-made jelly from juice?

• Transfer the stained grape-juice to a cooking pot and add pectin to the juice by stirring it constantly. Bring the juice to a boil.
• Get your lids and jars ready by soaking them in hot water at least for 30 minutes.
• While your juice is boiling, add the remaining sugar if you have left out any from your measurement and boil it for a minute.
• Now test your juice for the ‘jell’ factor by allowing it cool. Take a tablespoon and scoop out a bit of the liquid. If its jelly enough you can move on to the next step, or else add little more pectin and bring it a boil once again
• Once the jelly consistency desired is reached at room temperature, fill up the jars which you would have kept ready. Fill them to eh extent of leaving ¼ inch empty from the rim. Tighten the rings around the lids.
• Keep the jars in a boiling water bath by putting them in a boiling water canner. Make sure that the level of the water in the canner covers the jars minimum up to two inches.
• Once done, take out the jars with a pair of tongs and set them for cooling by keeping them separate. This is an overnight process usually.
• You can verify if the jars are sealed by pressing the middle of the lid. If it doesn’t pop it means the jars are sealed.
The jars can be kept in the fridge and be used for months (maximum 1 year).

Now, with these ‘snip ‘n’ snappy steps on how to make jelly from juice, you can dash straight away into the venture without feeling wobbly!

Photo courtesy : google