Www.Recipe Jelly.Com
Welcome to Www.Recipe Jelly.Com, your go-to source for a simple, homemade jelly recipe bursting with fresh fruit flavor and zero fuss. This no-cook, healthy fruit jelly comes together in under an hour—bright enough for any season and gentle on your waistline.
Let me share the story behind this treat. I first whipped up this fruit jelly last summer, inspired by late-July raspberries from my backyard patch and memories of my grandma’s peach preserves. What makes it special is the balance of natural sweetness and a hint of tang, plus the fact that it’s lower in sugar than store-bought jars. Whether you spoon it over toast, swirl it into yogurt, or package it as a gift, it’s sure to impress.
Why You’ll Love This Jelly Recipe at Www.Recipe Jelly.Com
• No oven needed—just a saucepan and a whisk
• Ready in under an hour, including chill time
• Customizable to any fruit: berries, stone fruit, even mixed medleys
• Healthier than store jelly (we use real fruit and less sugar)
• Smooth, glossy texture that stays spoonable
• Perfect for breakfast spreads, dessert toppings, or gift jars
• Gluten-free, vegetarian, and kid-approved
• Easy cooking tutorial steps, ideal for beginners
Ingredients
• 4 cups fresh or frozen fruit (strawberries, raspberries, peaches—see notes)
• 1¼ cups granulated sugar (use organic cane sugar for cleaner flavor)
• 2 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons powdered pectin (Certo or Ball brands work well)
• ½ teaspoon vanilla extract (optional, for warmth)
• Pinch of salt (to amplify fruit flavors)
Tips:
– Select ripe but firm fruit (avoiding over-ripe helps reduce excess water).
– If you’re using frozen fruit, thaw and drain off excess liquid for a thicker set.
– For a lighter color and flavor, swap half the sugar for honey.
Directions
1. Prepare the fruit. If using fresh berries, hull and quarter them; peaches should be peeled, pitted, and diced. Put fruit in a medium saucepan.
2. Add sugar, lemon juice, and salt. Toss gently to coat the fruit—this helps macerate and release juices.
3. Cook over medium heat, stirring often. Once the mixture bubbles, lower heat to maintain a gentle boil—watch for foam. (Tip: skim off foam with a slotted spoon for a clear jelly.)
4. Sprinkle the pectin in gradually while whisking. This prevents clumps and ensures an even set. Continue stirring for about 2 minutes.
5. Remove from heat and stir in vanilla extract, if you like. Let the mixture sit for 5 minutes to thicken slightly.
6. Pour into sterilized jars, leaving about ¼-inch headspace. Wipe rims, seal with lids, and let cool at room temperature.
7. Chill in the fridge for at least 30 minutes before serving—or for a firmer set, pop jars into the freezer for 10–15 minutes (just don’t forget them!).
Servings & Timing
Yield: Makes about 2 (8-oz) jars of jelly
Prep Time: 15 minutes (washing and cutting fruit)
Cook Time: 15 minutes (active stirring)
Chill Time: 30–45 minutes (in refrigerator)
Total Time: Approximately 1 hour
Variations
• Swap strawberries for raspberries and add a splash of rose water.
• Use blueberry juice instead of lemon for a jewel-tone hue.
• Stir in a teaspoon of grated ginger for a warming twist.
• Make it sugar-free by using a low-sugar pectin and sweetener blend.
• Add crushed lavender buds for a floral note (strain before jarring).
• Blend tropical fruits—mango and pineapple—for a vacation-style jelly.
Storage & Reheating
Store sealed jars in the fridge for up to 3 weeks. For longer shelf life, process jars in a hot-water bath for 10 minutes—then store in a cool, dark place up to 6 months.
Once opened, jelly keeps its best quality for 2–3 weeks in the fridge. No reheating needed—just spoon it out straight onto pancakes or cheese boards.
Make-ahead tip: Prep the fruit base a day in advance, store in an airtight container, then finish cooking and jarring on the day you plan to serve.
Notes
I learned a few things while testing this www.recipe jelly over dozens of batches:
– Too much liquid leads to runny jelly—drain thawed frozen fruit well.
– A quick foam skim makes a crystal-clear spread that looks professional.
– Adjust sweetness to taste; start with 1¼ cups sugar and add up to 1½ if your fruit is very tart.
– If your jelly seems too firm after chilling, let it sit at room temperature for 10 minutes before serving.
FAQs
Q: Can I use store-bought fruit juice instead of fresh fruit?
A: Yes—a 100% juice will work; reduce added sugar slightly since juice can be sweeter.
Q: My jelly is grainy—what went wrong?
A: Clumped pectin can cause graininess. Always sprinkle it in while whisking over heat.
Q: Is powder pectin the same as liquid pectin?
A: No—liquid pectin needs a different process. Follow package instructions if using liquid.
Q: Why did my jelly not set?
A: Possible reasons: under-cooking, low pectin amount, or too much extra liquid. Try a little more pectin next time.
Q: Can I freeze this jelly?
A: Absolutely—fill freezer-safe jars leaving extra space for expansion and freeze up to 6 months.
Q: What’s the best way to sterilize jars?
A: Wash in hot, soapy water, rinse, then boil jars and lids for 10 minutes; air-dry on a clean towel.
Q: Can I make this low-sugar?
A: Yes, just use a low-sugar pectin brand and substitute part of the sugar with a sweetener like erythritol.
Q: How long does homemade jelly last?
A: In the fridge, about 3 weeks; properly canned in a water bath, up to 6 months.
Conclusion
There you have it—a vibrant, fragrant fruit jelly from Www.Recipe Jelly.Com that’s as simple as it is satisfying. Whether you’re spooning it over warm biscuits, swirling it into oatmeal, or gifting it to a neighbor, this recipe delivers bright flavor with minimal fuss. Give it a try, leave a comment below, and don’t forget to explore our other homemade jelly and cooking tutorial posts for more kitchen inspiration!
Www.Recipe Jelly.Com
Ingredients
- 4 cups fresh or frozen fruit (strawberries, raspberries, peaches)
- 1¼ cups granulated sugar (organic cane sugar recommended)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons powdered pectin (Certo or Ball brands)
- ½ teaspoon vanilla extract (optional)
- Pinch salt
Instructions
- Prepare the fruit by hulling, peeling, or dicing as needed.
- Combine fruit, sugar, lemon juice, and salt in a saucepan. Cook over medium heat until bubbly.
- Whisk in powdered pectin gradually and stir in vanilla extract. Pour into jars and let cool.
