Fruit Jelly
A bright, no-bake homemade jelly that's as simple as simmering sweet fruit, stirring in pectin, and letting nature work its magic. Perfect for gift boxes or Sunday brunch.
Ingredients
- 4 cups fresh or frozen fruit (berries, peaches, apples)
Instructions
- In a medium saucepan, combine chopped fresh or frozen fruit and lemon juice. Stir gently.
- Over medium heat, mash fruit with a potato masher until you have a chunky sauce. Let it simmer for 5 minutes, stirring often.
- Sprinkle the fruit pectin evenly over the hot mixture; whisk for 1 minute to avoid lumps—this jump-starts the gelling.
- Pour in sugar (or honey), one cup at a time, stirring after each. Keep heat steady but don't let it boil wildly.
- Bring the mixture to a full, rolling boil—one that can't be stirred down—then let it bubble hard for exactly 1 minute. (Timer helps!)
- Take the pot off the flame and stir in vanilla and salt. Skim off any foam with a slotted spoon, if you like a super-clear jelly.
- Carefully ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, then cool at room temperature.
- Let jars sit undisturbed until room temperature, then pop in the fridge for at least 2 hours—or overnight for firmer set.
Notes
I learned that adding pectin before sugar prevents grainy spots—poured too much sugar too fast once, and ended up with sandy jelly! For a silkier texture, strain mashed fruit through a fine mesh sieve before boiling with pectin. Want deeper color? Let fruit soak with sugar for 10 minutes before heating. If jelly seems soft after chilling, let it set longer; partial set will firm up over time.
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