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Easy to Make Apple Cherry Jelly


by Original Author: Shaw nee Tichenor, Sebastian County | Adapted for Blog: Torrie Smith, Van Buren County

Did you know an easy way to make jelly is to use juice from concentrate? In this video, Shaw nee Tichenor, Sebastian County Extension Agent - Staff Chair and FCS, shows you a simple way to use Apple Cherry juice concentrate to make jelly using added pectin. You can use the same recipe to make any thawed juice concentrate into a jelly. 

 
  • 12 ounces concentrated Apple Cherry, thawed
  • 2½ cups water
  • 4½ cups sugar
  • 1 box powdered pectin

To Make Jelly—Sterilize canning jars. Measure sugar and set aside. Mix juice and water in a saucepot. Stir in powdered pectin. Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.

Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
 
For more information about food preservation, contact your Family and Consumer Sciences Agent at your local County Extension Office. 
 
 
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