![]() Skim the froth from the jelly and pour it immediately into hot, sterilized jars and seal. Fruit with less pectin require more sugar.īoil the juice rapidly for 5 minutes to reduce it slightly and add the sugar boiling rapidly until the mixture reaches jelly point (see below). Allow 3/4 to 1 cup of sugar for each cup of juice, according to the amount of natural pectin in the fruit. Then lift the bag from the colander and hang it over a bowl.Ĭook the fruit in a enameled kettle or pan. ![]() Pour the fruit into the bag, gather the top ends of the bag and tie securely. You may also place the bag in a colander and let it drip into a bowl below it. Place the cooked fruit in the bag and hang it over a bowl to catch juice as it drips. Make a bag of cotton cloth or several thicknesses of cheesecloth. Add a small amount of water to the pulp remaining in the bag, reheat the mixture, return it to the bag and squeeze it through. ![]() Do not squeeze the bag if a clear jelly is what you want. Put cooked fruit into a jelly bag (see below) and let it drip for several hours or overnight. They need very little water, as mashing releases their own juices. Add water to cover and cook until tender.īerries, currants, grapes and other juicy fruits should be crushed with a spoon or masher. Larger fruit should be washed, stemmed and cut into quarters. Wild raspberries, blackberries, grapes and plums all make good jelly. When making jelly, you want to prepare small quantities at a time: 2 pounds or 4 cups of prepared fruit will make 2 cups of juice 2 cups of juice mixed with 1-1/2 cups sugar makes about 2 cups jelly.įor homemade jelly recipes, fruit should be fresh, just ripe, or a little under-ripe. I have more than just homemade jelly recipes, check out more links at the bottom of the page.įollowing are some excellent recipes for jelly, but first I want to give you some simple tips to jelly making.
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