Jelly is simple to make from fruit juice, sugar and pectin. If you can boil water, you can make homemade jelly! If you've been looking for an easy to follow jelly recipe, read on to learn how to make jelly.

You can make jelly from commercial fruit juice, fresh fruit juice, or reconstituted frozen fruit juice. You'll need to add sugar and pectin, and in some cases an acid like lemon juice. Although it is possible to make jellies from some fruits without added pectin, it can be tricky to get the right consistency.

Each fruit requires a specific proportion of fruit, pectin, and sugar. These recipes all use powdered pectin, which usually has citric acid included to aid in jelling.

• Apple: 3 cups apple juice, 1 package powdered pectin, 2 ½ cups sugar
• Blackberries: 3 cups blackberry juice, 1 package powdered pectin, 3 cups sugar
• Cherry Jelly: 3½ cups cherry juice, 1 package powdered pectin, 4½ cups sugar
• Crabapple: 3 cups apple juice, 1 package powdered pectin, 3 cups sugar
• Gooseberries: 3 cups gooseberry juice, 1 package powdered pectin, 3 cups sugar
• Grape Jelly: 5 cups grape juice, 1 package powdered pectin, 7 cups sugar
• Orange Jelly: 4 cups orange juice, 4½ cups sugar,1 box powdered pectin
• Plum Jelly: 5 cups plum juice, 1 package powdered pectin, 7 cups sugar
• Strawberry Jelly: 3½ cups strawberry juice, 1 package powdered pectin, 4½ cups sugar

The following equipment may be needed depending on the method of preparation:

• Large, flat-bottom kettles (6 to 8 quart size)
• Cheesecloth
• Jelly bag and stand
• Colander
• Jelly or candy thermometer
• Half pint canning jars with 2-piece lidshttp://www.extension.umn.edu/distribution/nutrition/dj0686.html

1. Pour fruit juice into a pot.
2. Add pectin and stir until combined.
3. Place pot on high heat and bring to a boil, stirring constantly.
4. Add sugar and return to a boil, stirring constantly.
5. Boil for one minute.
6. Remove from heat and pour into sterilized jars and seal. Jars will need to be sterilized if processing for less then 10 minutes in boiling water. To sterilize, boil jars for 10 minutes in water.http://www.uga.edu/nchfp/questions/FAQ_canning.html#6

Some jelly put their jelly right in the refrigerator and this is fine for small batches of jelly. However, when making large batches to be used throughout the year, processing them will be necessary. Instructions for processing the jars of jelly are:

• Pack jars by adding jelly to within one forth inch to the top and put on the set of lids.
• Place in canner and heat in boiling water for 6 minutes in a boiling water canner.
• If jars are cold and not sterilized, heat in boiling water for 10 minutes.
• For this, the time should be counted when the water returns to a boil and not when the jars enter the water.http://www.extension.umn.edu/distribution/nutrition/dj0686.html#recommend

Mix 2 packages (2 tablespoons) unflavored gelatin with one quart of fruit juice, and bring to a boil. Boil for one minute, and remove from heat. Add artificial sweetener, if desired, after removing the gelatin mixture from the heat. If you add artificial sweetener, you cannot process the jelly in a water bath canner, as the artificial sweetener can develop an off taste if heated.http://www.cooks.com/rec/search/0,1-0,no_sugar_jelly,FF.html