Make it Mine Juice Jelly

Customize this jelly recipe with any flavor of juice you want!

Make it Mine Juice Jelly
Prep Time:
30 mins
Process Time:
5 mins
Total Time:
35 mins
5 half-pint jars

You don't need fresh fruit to create a delicious homemade jelly recipe.  Try a classic flavor, like grape juice, or mix it up with flavors like cranberry, apple, and orange juice. Some vegetable juices work well in this jelly recipe. Try using purple carrot, beet, and green apple vegetable juice blended with fruit. Our Test Kitchen also likes to use yellow and orange carrot juice, sweet potato, and orange vegetable juice blended with fruit.

Most of what you need for canning jelly you already have in your kitchen. A few special canning tools, like a magnetic lid wand and jar lifter, make the job easier. You can find these online or in specialty food supply stores.

Extra jars of jams and jellies make sweet holiday and hostess gifts. Tie a ribbon around the lid or secure a small square of fabric under the screw band for a vintage look.


  • 3 cup bottled unsweetened grape juice; purple carrot, beet, and green apple vegetable juice blend with fruit; yellow and orange carrot, sweet potato, and orange vegetable juice blend with fruit; apple juice or apple cider; orange juice; or cranberry juice

  • 1 1.75 ounce pkg. regular powdered fruit pectin or 6 Tbsp. classic powdered fruit pectin

  • 4 ½ cup sugar


  1. In a 6- to 8-quart heavy pot combine the fruit juice and pectin.

  2. Bring to a full rolling boil, stirring constantly. Stir in the sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove the pot from heat.

  3. Quickly skim off foam with a metal spoon.

    Test Kitchen Tip: To skim off foam, gently glide a metal spoon over the surface of the jam. Discard the foam.

  4. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace (the space between the top of the jelly and the rim).

  5. Use a clean, damp cloth to wipe jar rims; adjust the lids and screw bands.

  6. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling.)

  7. Remove jars form canner; cool on wire racks. Once completely cool, use a permanent marker to label the jars. Once the ink dries, it resists fading and moisture.

Frequently Asked Questions

  • What is pectin?

    A natural substance found in many fruits, pectin gives jams, preserves, and jellies their desired thickness and body; without it your jams and jellies would be more like fruit soup than something you could spread on a scone. Some fruits, such as grapes and apples, contain enough pectin to thicken jams on their own; others need a little boost. Pectin comes in both powdered and liquid forms. For best results, use the exact type of pectin specified in recipes.

  • What is a boiling-water canner?

    A boiling-water canner heats jars to 212°F, enough to kill microorganisms found in high-acid foods. The rack allows water to flow beneath the jars for even heating. It also has handles that allow you to lower and lift jars easily into the hot water. Canners come in different sizes and finishes. A traditional speckled enamel finish resists chips and rust well. High-end boiling-water canners are available in sleek polished steel.

Nutrition Facts (per serving)

57 Calories
14g Carbs
Nutrition Facts
Calories 57
% Daily Value *
Sodium 2mg 0%
Total Carbohydrate 14g 5%
Total Sugars 14g
Vitamin C 2.3mg 12%
Calcium 1mg 0%
Potassium 13mg 0%
Folate, total 0.5mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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