I processed a low sugar/dietetic blueberry jelly for the neighbor from 100% processed juice and they loved it.

I made jelly from Black Cherry juice concentrate. It was the best seller at my little bazaar at work!
Make the juice first (if you have concentrate) per the instructions, then proceed with your jelly recipe!

Deanna

I don't see why you couldn't. My best jelly was made with Paisano wine (very inexpensive), which we usually use for cooking. It was great. The only thing negative - it turned a bit weepy at the end, but not enough to really complain about.

bejay

I made jelly with pomegranate juice. That was good. It upped the ante on a pb&j. Come to think of it, it might was been a little weepy too.

nancy,

I've done it with cranberry---after discussion with some folks here, found real 100% cranberry juice and made jelly w/ pieces of jalapeno in it. Gorgeous, tasty, firm.

Also have done sweet apple cider.

Someone here (was it Annie & a nephew?) made jelly out of root beer for the county fair.

I think you can add pectin & sugar to just about anything and have it be jelly!

Good luck,

Z

Rootbeer Jelly, sounds intresting. I think that might be my next endeavor. Ill have to check my local stores for the above mentioned juices, Ive only recalled seeing the plane jane grape and apple. But you have peeked my intrest...lol

Mark

Gosh, Nancedar, I didn't mean to *offend* you by mentioning the deep evil that is processed soda pop! I was just trying to answer your question about whether you could make jelly out of things other than grape juice --- by pointing out you can make it with almost anything.

I'm not a root beer drinker myself, but the post about making root beer jelly charmed me because it got an unusual candidate --- a tween boy --- into canning.

I prefer to spend my limited canning time on stuff that was grown locally. But I sure don't call other people's choices of what they eat and can "wrong."

And your division between "chemicals" and "non-chemicals" is pretty arbitrary. There are a lot of problems with the way North American processed food contains so much high-fructose corn syrup in so many things, but it isn't, in my own humble opinion, that it's not "from nature." Corn syrup is a highly processed sweetener made from corn. while white sugar is a highly processed sweetener made from sugar cane. (Which, unlike corn, which grows all over North America) grows only in tropical regions, so white sugar has to be imported over long distances.

Anyway, good luck with your jellies. I'm going back to my Diet-Coke-fueled work. Yep, I ingest aspartame on a grand scale. Probably will be dead by tomorrow. I'll leave you my canning jars in my will. ;-)

Z

My mother used to make jelly from canned/bottled juices back in the '50's and '60's. With the grandchildren here this summer, I may make some jellies from fruit juices, too. They like helping me make bread, now they can have something to put on it they "they made." There are some interesting juices out there now, so the hard part will be picking the flavors.

Now, back to my Splenda sweetened tea.

Nope, no one *offended* me. What I said was just my opinion on stuff, personal preferences, not "wrong" for anyone but me. My DH consumes huge amounts of regular Coca Cola everyday. It's his preference and I don't bother him about it. I'll do the same here from now on. Sorry.

Nancy

I read your reply about using natural vs processed the way you meant it. just your personal preference. maybe the boy was a tad sensitive. it didnt look to me like you were offended. But the rootbeer jelly sounds good to me! I'm not experienced enough to try that yet, tho.

What i am trying to do is make jelly from pomegranate blueberry juice. When i was visiting in NC, my dau in law made some using the grape juice recipe, and it was wonderful, but not set very well. i wondered if that was because the p/b juice is more tart.

anyway, was hoping to find a recipe designed for that.
i am new to jelly and jam making. i have helped my sis a few times, but she has been dead 12 years, so i cant call and ask her now that i finally got interested.
anybody have a real recipe? my search didnt find one, but it did lead me to this post

I make Apple Cranberry jelly from Apple Cranberry juice. It's one of everybody's favorites in my clan. When I got married a few years ago, I made half pint jars for all the guests and decorated with doilies on the tops of the jars and silver ribbon tied around the ring. I found cute little wedding themed cards and wrote what the jelly was along with our name and wedding date. Made for nice keepsakes.

My children's favorite jelly is Cinnamon Apple Jelly. I've also heard it called Candy Apple Jelly. It's made from apple juice, and Red Hots candy. It comes out a very pretty amber color too.

I didn't know you could make jelly from bottled juice. That's very interesting. I'd like to try it, but I'm still very new to canning and haven't made any type of jelly yet. Does anyone have an actual recipe for it? I'd really appriciate it.

Karissa

You can make jelly from canned juices, but generally the pectin levels are lower than with fresh juices and the set will be softer (or nil) unless you use a commercial pectin. Pomona would work especially well as you have more control over firmness and sweetness.

For a jelly using canned juice, just follow the instructions on the recipe insert in the pectin box.

Carol

I am lucky to have some bottled scuppernong juice that I'd like to make jelly out of. However I need to use low sugar pectin. I can't find a recipe that gives me the exact amounts of juce/sugar/low-sugar pectin. Can anyone help?
Thanks ~ Virginia

Yes, I've also made jelly from bottled or canned juice and it co,es out fine.

zabby, it was me and my great-nephew Dylan whio made the root beer jelly. It was a one time endeavor, because we were looking for something "unusual" to have as a fair entry. He won a blue ribbon with that jelly, LOL, but we've never made it again. And it proved my theory that I can make jelly out of almost anything. (grin)

Dylan was, I think, 13 when he made that jelly. Now he gets all my hand-me-down foodie mags and makes better biscuits than I do, so I like to think that our mutual jam and jelly making helped foster his love for the kitchen.

Annie

Nancedar, our local grocery store (Acme) sells coke with real sugar. We have a large Latino population and the coke is, I believe, imported from Mexico where it is still made with sugar. If you have any latino groceries in your area you could probably find some there. Just checked the label on a bottle in the house and the second ingredient after water is sugar.

Caryl

cloudy, I found this one at allrecipes:

Pomegranate Jelly

4 cups pomegranate juice
7 1/2 cups white sugar
2 lemons, juiced
1 (6 fluid ounce) container liquid pectin
Directions
1.Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
2.Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 10 minutes.

Annie

OK! Please share the cinnamon/candy apple jelly recipe please..or where you got it..however I'm off to google..

Hi Zabby! LOL ;)

Gotta love it! lol

Hi Momagain1!

Just now saw your request for the Cinnamon (Candy) Apple Jelly Recipe.

Here it is:

Candy Apple Jelly

4 cups unsweetened apple juice
1/2 cup red-hot candies
1 (1.75 oz) package powdered fruit pectin
4 1/2 cups of sugar

In a large kettle, combine apple juice, candies, and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from heat. Skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4" headspace. Adjust caps. Process for 5 minutes in a boiling water bath. Makes approx 6 half pints.

Last year, when I was unable to find any Red-Hots, I used the individually wrapped cinnamon disc candies, and it worked fine. Not quite as strong a cinnamon flavor, and the finished product was not as deep a color, but still very nice.

Enjoy!

Bonnie

carlytoo - My DH would LOVE sugar-base Coke jam, but I am NOT going to make it for him! He gets enough calories from his liquid Coke so he doesn't need more on his toast. LOL

Annie1992 - thanks for the recipe! I did use 2 pouches of liquid pectin the second batch because I found that there was enough natural pectin in the organic Apples & Eve Pomegranate Plum juice for a good set - it made thicker juice not jelly. Very pretty and delicious but A&E have stopped making that combo (bummer). If any of you find it still on your store's shelves - grab it! I also made jelly from the store brand Pomegranate Plum juice and it was not so pretty and not at all good tasting - that batch got dumped.

I've since made organic black cherry (thanks for the tip dgkritch) - it is totally delectable; and from prune juice - perfect for the base in my date, raisin, and walnut filled cookies but yucky on toast. I bought some apricot juice/nectar that looks promising. Hey, I'm on a roll - jelly without the mess of dripping fresh fruit juice all over my kitchen!

afeisty1 - Apple Cranberry has to be my next one! That for sure should set with one pouch of pectin!

Thanks for inspiring me, y'all! This winter will not be boring.

Nancy

I didn't know you could use welch's frozen juice. I'm going to have to try that.

I found some grape juice I had canned from steam juicing grapes. I got all excited, then DH pointed out it was very old.

How many years can juice be canned and still be good?

Mary

I've made both pommegranate and grape jelly from commercially bottled juice. I've also made grape jelly from reconstituted frozen juice.

I have to say, it cuts down considerably on the amount of work involved to use bottled pom juice! But the end result is often a less intense flavor. Still it's miles better than the grocery store pom jelly.

Mary, if the juice was orierly processed and is sealed, it's technically still "good", as in safe to consume. The real question is the quality, which does deteriorate after a time.

Taste and if it still tastes good and grape-y, use it!

Annie

Annie,
Thanks for the response. Although the juice is old, the seal seems fine and the last jelly I made from this batch was good. I'll test it and find out.

Has anyone heard of using a packet of grape koolaid to make the jelly more grape-y?

Mary

I have a question (or a couple of questions) about jelly from commercial juices. I would like to try making jelly from a black cherry juice (I LOVE , LOVE, LOVE Black cherry ice cream - it's my favorite) and also from a strawberry - banana juice that my fiance loves. The thing is - how do you know how much SUGAR and how much PECTIN to use when making the jellies? Also, do I need to use lemon juice if I use bottled juice to make them? I would really appreciate any help. Thank you !

Catherine

Catherine, you will still need to use the lemon juice because the pectin needs a specific acidity to create a gel. Traditional jams call for a 50/50 ratio of fruit to sugar, but I've manage to get a gel with less. Commercial juice may have sugar already added, so be sure to check your label. I'd check the instructions on your Sure Jell or other pectin and find a similar jelly recipe and start there, it may take some trial and error.

Annie