*TOOT Tuesday* Homemade Jelly from bottled juice

November 17, 2010 at 5:51 am 1 comment

Ok, so I’m a little late on getting this weeks toot out. I’ve been feverishly working on Thrifty Thursday’s post. I’m so excited! So be sure to tune in to *Thrifty Thursday this week!!!

Today’s toot is making your own jelly very inexpensively. If you’re a busy mom, like myself, then I’m sure you go through many peanut butter and jelly sandwiches. The problem is that jelly can really add up in price, at around $2.00 to $4.00 per jar for the typical grape jelly multiplied by however many jars a week you go through. Not to mention that most of the store-bought jellies are loaded with sugar! Well there is a cheaper way…

Here is what you will need:

1-32 oz bottle of 100% Grape juice

1-32oz bottle of 100% Apple juice

1-2 boxes of low sugar fruit pectin

Sugar (the amount varies according to which fruit pectin you use, it will be on the package)

Canning Jars and lids

Step 1: Wash the jars (in dishwasher if you can) *start boiling a small pot of about 1-2 cups of water to sterilize the lids

Step 2: Start boiling the juice in large pot

Step 3: Check the directions with the pectin on how much sugar you will be adding to your jelly and get it ready. Don’t do like me and have everything else ready and going and then need to work out the math at the last second!

Notes about pectin: I usually add about 30% to 50% more pectin (just open another pack and add a little) or else the jelly is runnier than I like. With a little practice, you’ll find out exactly how much pectin to get the thickness you like.


Step 4: Add the sugar to the boiling juice and let it dissolve…then add the pectin. Let it boil for a few minutes. (unless the directions on the box say differently)

Step 5: Testing for Jelly thickness.

I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.

Step 6: Fill the jars and put the lids (that have been boiled for about a min.) and rings on them. Quickly put the jars upside down and leave them like that overnight.

You can turn them over after they have totally cooled (this saves you the step of boiling the jelly to seal)

Experiment! Try different kinds of 100% fruit juices and spices…my next batch is going to have jalapeno in it or maybe cardamom. Once you get the basic recipe down along with the type of pectin you use, the combo’s of flavors can be endless!

Making Jelly this way cost about .40 cents per pint compared to $3.00 per pint in the store!!!

Wrap them up pretty and give as gifts!


Entry filed under: frugal, gift giving, gifts, handmade, living frugal, Recipes for cheapness, thrift, thrifty.

*Thrifty Thursday* Save some Nugget in your Budget Thrifty Thursday***

1 Comment Add your own

  • 1. Elly  |  November 20, 2015 at 5:39 am

    Please watch Alton Brown’s canning guide of YouTube for a quick breakdown on why inversion canning is dangerous. Short answer, botulism. Inversion canning is not a safe way to preserve food. Just because a jar is sealed does not mean the food is preserved. Canning is so much more than just sealing a jar. These would be fine if you kept them all in the fridge, but they are not shelf stable.


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