cran apple juice into jelly with sugar no pectin

How to Make Cran Apple Juice into Jelly without Pectin Using Sugar

Making cran apple juice into jelly is a simple process that requires just a few ingredients and some basic canning equipment. This recipe uses sugar as the sweetener, but you can adjust the amount to your taste. Here's a step-by-step guide on how to make cran apple juice into jelly without pectin using sugar.

Step 1: Prepare the Fruits

First, you'll need to prepare the cranberries and apples by washing them thoroughly and chopping them up into small pieces. You can use fresh or frozen cranberries for this recipe.

Step 2: Combine Fruits and Sugar

In a large pot, combine the chopped fruits, sugar, and water. Bring the mixture to a boil over high heat, stirring occasionally. Once the mixture reaches a boil, reduce the heat to medium-low and simmer for 10-15 minutes or until the fruit is soft.

Step 3: Add Juice and Pectin

Strain the fruit mixture through a cheesecloth or fine-mesh sieve into a large bowl. Discard the solids and reserve the juice. In a separate pot, combine the apple juice with sugar to taste. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.

Step 4: Add Pectin

Add No Sugar Needed Fruit Pectin to the apple juice mixture and whisk until dissolved. You can adjust the amount of pectin to your desired level of thickness.

Step 5: Cook and Can the Jelly

Bring the jelly mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes or until the jelly reaches the desired consistency. Remove from heat and let cool slightly.

To can the jelly, prepare your mason jars by washing them in hot, soapy water, rinsing well, and sterilizing them in a pot of boiling water for 10 minutes. Fill the jars with the cooled jelly mixture, leaving about 1/4 inch of headspace at the top. Process the filled jars in a boiling water bath for 5-7 minutes.

Tips and Variations

To reduce foaming during cooking, add 1/4 teaspoon of vegetable oil or butter to the fruit mixture before bringing it to a boil. You can also adjust the amount of sugar to your taste by using an artificial sweetener like Splenda.

Storage and Shelf Life

Store canned jelly in a cool, dark place for up to 12 months. Once opened, store in an airtight container in the refrigerator for up to 6 weeks.

In this recipe, we use sugar as the sweetener, but you can adjust the amount to your taste by using an artificial sweetener like Splenda. You can also add spices or flavorings to give the jelly a unique taste. With these simple steps and tips, you'll be enjoying homemade cran apple juice jelly in no time!

Cran apple juice into jelly with sugar no pectin