Best Mixed Fruit Jelly Recipes

MIXED FRUIT JELLY

Steps:

• 1. Measure out your sugar into a container that is easily pourable. You will want to pour it quickly. Set it beside your stove, to have handy. Have a timer handy as well.
• 2. Get your jars and lids ready. Have your jars sterilized and your lids heating, for a better seal.
• 3. Make sure your pot is large enough for the boiling process so it doesn't boil over. Measure the juice into a pot on the stove, whisk in your powdered pectin until it is thoroughly dissolved. Add your margarine.
• 4. Turn stove onto a high heat and bring to a boil. When at a full boil, add the sugar and stir in well till dissolved. Keep stirring until at a full rolling boil. Let it continue to boil for 1 minute while stirring. Set the timer for that 1 minute or watch the clock, you can go over a hair, not under.
• 5. Remove from heat and skim the foam off. Pour immediately into prepared jars, put lids and rings on and set on a towel, in a dry area with little air flow. Some people set their jars upside down to make it seal, I personally do not. They all ping, so I know I have a good seal.

MIXED FRUIT JELLY

Steps:

• 1. Place fruit in heavy large pot. Add sugar and lemon juice; stir to combine. Cook over medium to medium-low heat until sugar has melted and juices begin to form, gently stirring occasionally. (Sugar and fruit will clump together before sugar begins to melt. Be patient and don’t over-stir. Clumps will disappear when sugar melts.)
• 2. Increase heat to medium-high; bring to a rolling boil. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil. Boil an additional 3 to 4 minutes, stirring frequently, or until slightly thickened (you’ll begin to see bottom of pot when stirring) and set.* (Temperature should be about 221°F.)
• 3. Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refrigerated or up to 6 months ahead and frozen.) To store at room temperature, turn jars immediately upside down and leave until they pop, you should be able to hear them pop from another room, count your pops to be sure all jars have popped.
• TIP *To test jam, before you begin cooking, place small plate in freezer to chill. When jam begins to thicken slightly, place small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly jelled and will not run on plate. If jam is too liquid, cook an additional 1 to 2 minutes before testing again.