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Outline
- Short Intro Paragraph
- Full Recipe Introduction
- H2 Why You’ll Love This Jelly Recipe from Www.Recipe Jelly.Com
- H2 Ingredients for Www.Recipe Jelly.Com Homemade Jelly
- Image
- H2 Directions
- H2 Servings & Timing
- H2 Variations
- H2 Storage & Reheating
- H2 Notes
- H2 FAQs
- H2 Conclusion
Www.Recipe Jelly.Com
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.
Full Recipe Introduction
Fruit jelly brings back warm memories of my grandmother’s kitchen. I can almost hear her humming as she ladled ruby-red currant jelly into little jars on a lazy summer afternoon. At Www.Recipe Jelly.Com, I share this easy, healthy twist on a classic fruit jelly—no special equipment needed, just fresh fruit, a touch of sweetener, and a handful of pantry staples. I love serving it alongside buttery biscuits at Friendsgiving, or spreading it on my granddaughter’s morning toast. This homemade jelly is gluten-free, yeast-free, and totally customizable—so it feels fancy, but it’s honestly a simple recipe any home cook can master.
Why You’ll Love This Jelly Recipe from Www.Recipe Jelly.Com
- No oven needed—just a pot and a gentle simmer.
- Ready in under an hour with chill time—seriously fast.
- Customizable fruit base: berries, peaches, apples—your choice.
- Gluten-free, yeast-free, crowd-pleaser for every diet.
- Perfect for gift jars at holidays or sweet hostess gifts.
- Healthy sweetener options: honey, maple syrup, coconut sugar.
- Uses everyday ingredients found at any grocery store.
- Great cooking tutorial for kids—educational and fun!
Ingredients for Www.Recipe Jelly.Com Homemade Jelly
• 4 cups fresh or frozen fruit (berries, peaches, apples—trim, pit, or core as needed)
• 2 tablespoons fresh lemon juice (brightens flavor and balances sweetness)
• 3 cups granulated sugar (substitute coconut sugar or honey for a cleaner label)
• 1 packet (1.75 oz) fruit pectin (look for Sure-Jell or Pomona’s Universal)
• ½ teaspoon pure vanilla extract (optional, for warmth)
• Pinch fine sea salt (enhances fruit notes)
Tips:
– Choose ripe, fragrant fruit for the best aroma.
– If using honey, reduce heat slightly to protect its enzymes.
– Measure sugar by spooning into the cup, not scooping—prevents clumps.
Directions
- Prep the fruit: In a medium saucepan, combine chopped fresh or frozen fruit and lemon juice. Stir gently.
- Mash and heat: Over medium heat, mash fruit with a potato masher until you have a chunky sauce. Let it simmer for 5 minutes, stirring often.
- Add pectin: Sprinkle the fruit pectin evenly over the hot mixture; whisk for 1 minute to avoid lumps—this jump-starts the gelling.
- Stir in sugar: Pour in sugar (or honey), one cup at a time, stirring after each. Keep heat steady but don’t let it boil wildly.
- Boil gently: 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!)
- Remove from heat: 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.
- Jar it up: Carefully ladle hot jelly into sterilized jars, leaving ¼ inch headspace. Wipe rims, seal with lids, then cool at room temperature.
- Chill and set: Let jars sit undisturbed until room temperature, then pop in the fridge for at least 2 hours—or overnight for firmer set.
Servings & Timing
Makes about 4 half-pint jars
Prep Time: 15 minutes (including fruit trimming)
Cook Time: 15 minutes (plus 1-minute boil)
Chill/Rest Time: 2–8 hours (depending on set preference)
Total Time: about 3 hours (hands-on: 30 minutes)
Variations
• Mixed Berry Bliss: Swap fruit for equal parts strawberries, blueberries, and raspberries.
• Peach & Ginger Zing: Use peaches and stir in 1 teaspoon grated fresh ginger.
• Apple Cinnamon Twist: Core apples, add a cinnamon stick during simmer.
• Citrus Sunshine: Lemon, lime, and orange segments for a tangy marmalade feel.
• Sugar-Free Option: Use pectin designed for no-sugar recipes and sweeten with stevia.
Storage & Reheating
• Fridge: Keeps up to 3 weeks in sealed jars.
• Freezer: Freeze in freezer-safe containers for up to 6 months—thaw in the fridge.
• Make-Ahead: Perfect for holiday prep; fill jars a week ahead and store chilled.
• Reheating: Warm gently in a saucepan for spoonable fruit sauce—no rapid reheating or it may break down.
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.
FAQs
Q: Can I use frozen fruit for this www.recipe jelly?
A: Yes—no need to thaw. Frozen berries or peaches work great; just add 2–3 extra minutes to simmer so liquid reduces.
Q: My jelly didn’t set—what went wrong?
A: Make sure you hit that full rolling boil for a full minute and use fresh pectin; expired pectin can lose gelling power.
Q: How do I sterilize jars safely?
A: Wash jars in hot, soapy water, rinse well, then heat in a 225°F oven for 10 minutes or run through a dishwasher cycle on sanitize.
Q: Can I reduce sugar without ruining texture?
A: Try low-sugar pectin and sweeten with honey or pure maple syrup; keep the boil time the same for a proper set.
Q: Is fruit jelly vegan?
A: Absolutely—just use plant-based sugar and ensure your pectin is vegan-friendly (most commercial brands are).
Q: How do I avoid floating fruit pieces?
A: Mash fruit thoroughly or strain out large chunks before adding pectin; this gives an even jelly without floating bits.
Q: Can I double the recipe?
A: You can, but double-batch in a larger pot; too much fruit in a small pan can lead to uneven heat and setting issues.
Q: What’s the best way to gift jelly jars?
A: Tie a pretty ribbon around the lid, attach a handwritten label with “Www.Recipe Jelly.Com Fruit Jelly,” and tuck into a lined gift box.
Conclusion
This simple homemade fruit jelly recipe from Www.Recipe Jelly.Com brings joy in every spoonful—no oven, no fuss, just pure fruity goodness. Grab a jar, spread it on warm scones, and let the taste of summer delight your friends and family. If you give it a try, drop a comment below or snap a pic and tag me on Instagram—I can’t wait to see your jars of sunshine!
Fruit Jelly
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.
