Jelly Honey: Recipe For Making Jelly

Recipe For Making Jelly Biography

Fruit - preferably fresh, but frozen (without syrup works, too)
Pectin (it's a natural product, made from apples and available at grocery stores (season - spring through late summer) and local "big box" stores.You'll get best results with no-sugar needed pectin, whether you choose to add sugar or not.About 4 cups of dry, granulated (table) sugar. Yes, you can substitute an equivalent amount of honey or agave. 1/4 cup per batch. While it is not always necessary , as many fruits and berries have sufficient acidity to ensure a good gel or "set", I usually add it, just to make sure, and it does not affect the flavor.
I prefer 16 to 20 quart Teflon lined (taking care not to overheat the pots) pots for easy cleanup.(a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at big box stores and grocery stores.). Big box stores and grocery stores sometimes carry them; and it is available online - see this page. It's a tremendously useful to put jars in the canner and take the hot jars out (without scalding yourself!). The kit sold below has everything you need, and at a pretty good price Grocery stores, like Public, Kroger, Safeway carry them, as do some big box stores -