Juice Jelly

Sorrel Jelly made with this Juice Jelly recipe

Granted I did play around with the original recipe a little, I used golden brown sugar instead of white and I made my own juice from dried sorrel flowers instead of just using fruit juice.  But still I recommend that you give this a try because you can make it in any flavor you like.  It's for that reason that I'm giving just the basic recipe for juice jelly.  I found this recipe at cooks.com, here's the link.  It was originally a raspberry juice jelly. 


Juice Jelly

• 2 cups of fruit juice

• 4 cups of golden brown sugar

• 2 (3 oz.) pkg.s liquid fruit pectin

In an *oversized pot, combine juice and sugar. Stirring constantly, cook over medium heat until sugar dissolves. Increase heat to high and bring to a rolling boil.

Stir in pectin. Stirring constantly, bring to a rolling boil again and boil 1 minute longer.

Remove from heat, skim off foam. Store in sealed jars. If you're not familiar with canning, here's a link to a good site that shows you how.

Yield: 2 pints.

I used Certo pectin.

*I specified an oversized pot because in order to activate pectin, you HAVE to let it boil in a good hard rolling boil for a minute or it won't set right.  In an oversized pot the boiling liquid won't overflow into a mess.