If Canning:..Wash out last year's or new canning jars with hot soapy water. Rinse until water is clear. Like so.
Super clean canning jars. If canning, need specific to canning jars.
Canning pot. Can just be a pot large enough to cover your canning jars with water.
Rings..these can be reused year to year.
Lids: The lids have the seal and our important to preserve the food. These can not be reused. But can be bought in these small boxes.
This is the lid's top.
And the bottom.
See the red? That's what seals.
Clean these with hot soapy water.
This is how to use the lid and ring. Seal down to jar.
On top of jar.
Screw ring tight.
Now we have to sterilize so there's no microorganisms. Place your lidded jar in the pot.
Pour in the water.
Since there is nothing in the jar, you will have to hold it down to check the water level.
Place on stove. Fill unlidded jars with the water.
And arrange glasses so they are not touching. The metal rack in the bottom prevents direct contact to the heat.
Grab your lids.
And rings. Place in the middle.
Cover and turn in high heat.
Now to the jelly making. We need 4 cups of juice. I'm going to use half pomegranate and half grape.
Measure out 2 cups pomegranate juice.
Add 2 cups grape juice. You can use any ratio of the two that fits your taste. Maybe you only want grape.
Pour into pot.
Cover with lid and start on low heat.
Watch it carefully for signs that it has come up to heat. See the steam on the lid?
Time to turn up half a notch. Low medium.
See the steam start up again? But not a boil?
Turn up to medium.
Uh oh our jars are boiling. Boil with lid off for 10 min.
When 10 min are over. Grab this. It's a jar grabber.
Fit around mouth of jar and pull straight up.
When all the way out, turn to pour out the water.
All the water. You don't want this water in your jelly.
Place on towel on counter.
With heat off. Leave lids and rings in till need them.
Have the lid getter out and ready. It's a long handle....
...with a magnet.
Used like so.
Now our juice has started to boil on the medium heat. So we won't turn up heat any higher. It may take higher for yours depending on the appliance, the pot, the juice, or just the weather.
Now to sweeten it up. For a guide I add 3 cups of sugar for 4 cups of juice. If that sounds like a lot for you, start with less. But the recipe calls for a cup of sugar for a cup of juice.
Mix well until all sugar is dissolved.
Stir with a wooden spoon with a small plate to rest on. Cause it gets messy.
Now taste. Sweet enough? No? Too tart? Yes? Well add more sugar. You have to judge it by your taste. Use a clean spoon each time you dip to taste. We don't want to introduce any organisms.
When the taste is to your liking. Cover and allow it to come back to heat.
Now grab the Fruit Pectin. Vegan Friendly! Read the instructions to be sure. But usually it's 1 package for 4 cups of juice.
Now heat up 1 cup of water in microwave till steaming.
Add the fruit pectin to 1 cup of steaming hot water.
Be sure all is dissolved.
When the juice has come back to boil, remove lid.
Add the fruit pectin slurry. Jelly Time!
Be sure the slurry is fully incorporated.
Now we will stir and check for thickness. Stir and check.
Stir and check. You will notice it getting a wee bit thicker.
Stir and check.
Time for the plate test. Place some on plate turn to side, then to other side. See how it runs so quick? Not ready.
Using a clean plate. ..check and stir..notice this time it doesn't run when turned the other way? Jelly time!
Fill your jars using a ladle. Notice what a mess.
I forgot to use my funnel. This handy gadget saves you from that mess.
Fill it up.
Grab a lid.
Place on jar.
Grab a ring.
Now put back in your water. ..sealed tight.
Be sure water covers entire jar.
Add lid. High heat.
Bring to a boil. With lid off boil for 10 min.
When done. Get out with jar grabber.
This recipe makes 2 pints. You could use those cute little canning jelly jars. But our fam eats those up in one breakfast. :)
Cover with towel to rest and give time to seal. Allow 6 hours to overnight to seal. You may catch it. It will sound like a short air suck then pops. I love that sound.
You know it has sealed by mashing on the top. If it pops it did not seal. That will keep in fridge for 30 days. If no popping, will stay good in dry cabinet for 6 months.
Grape pomegranate jelly.
Label and Date the lid with permanent marker. Enjoy!