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Discussion Starter · #1 ·
You will need to prepare the fruit in the same way as for Jams, but there are some different watch-points for jelly-making:

1, To soften fruit simmer very gently for 50-60 minutes. For fruit with juice like, strawberries, raspberries etc., allow roughly 350ml of water per 1kg of fruit. For drier fruit like damsons, plums allow 600ml per 1kg. Hard fruit like apples or quinces just cover with water.

2, Strain fruit through a Jelly bag (muslin) making sure that the bag is scalded beforehand. Leave for 2 hours or overnight.

3, If you squeeze the bag be prepared for cloudy jelly.

4, For every 600ml of juice allow 450g of sugar. Bring the juice to the boil slowly before adding the sugar (helps to keep jelly clear). Bring to the normal rolling boil for 5 to 15 minutes, depending on fruit.

5, Test for set in the same way as Jam.

5, Skim Jelly and pour into warm sterilized jars.


Tip: if you add a bit of butter when adding the sugar it helps reduce the scum on the top of your jam/jelly.
Tip: As long as it's not a quick set, turn your jar upside down after filling for 30 seconds, it helps to further sterilize the lid area.

Sorry,all measurements are in metric, so you will have to convert.
 

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Rona~ I tried a few times to make jelly and it didn't turn out the way it should of..but then again I was not very experienced back then like I am now..

So I invested in the Ball Jam & Jelly Maker...it comes out perfect every time except when I used expired pectin but that was my fault not the machines fault..
 

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Discussion Starter · #4 ·
Hey Brenda, had to google it, I'm a wee bit of a gadget girl & I loved the look of it, especially the part where there is no burning, someone (not mentioning any names...) might've burnt the odd batch of Jam in her time:vs_peek:
On the plus side I have managed to make some really nice jams/jellies that the whole family love. :)
 
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