Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for mixed fruit jelly courtesy of the National Center for Home Food Preservation.
- 2 cups, Cranberry juices (about 1 pound cranberries + 2 cups water)
- 2 cups, Quince juice (about 2 pounds quince + 4 cups water)
- 1 cup, Apple juice (about ¾ pound apples + ¾ cups water)
- 7 ½ cups, Sugar
- 1 pouch, Liquid pectin
Yield: Makes about 9 or 10 half-pints jars.
Sort and wash cranberries, quince, and apples. Thinly slice quince and remove stem and blossom from apples, do not core. Cut apple into small pieces. Place fruits in separate pans, add water, cover, and boil all on high heat. Reduce heat and simmer for 20 to 25 minutes. Using a jelly bag or double layer of cheese cloth, squeeze out juice.
- Measure juices into a kettle. Stir in sugar. Place on high heat, and stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.
- Add pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat and skim off foam quickly.
- Pour hot jelly immediately into hot jars, leaving ¼-inch headspace. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).
To learn more about canning Jams & Jellies, watch our Troubleshooting Jams & Jellies video!
- The juices may be prepared when the fruits are in season and then frozen or canned until the jelly is made.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.