Jelly Honey: Jelly Making Recipe

Jelly Making Recipe

This is the standard procedure for making jellies. And can be used with most fruits as you will see from the jelly recipes below.Prepare the fruit by washing and discarding any fruit that has spoiled. Do not peel, core or stone the fruit. Cut up larger fruit.Cook the fruit slowly with enough water to almost cover it. Fruit should never float in the pan. Simmer for at least 45 minutes and should be very soft. Extra water can be added, if necessary to prevent burning.. Put the pulp into the scalded jelly bag and strain the juices into a bowl..
The average rule of thumb, when not taking into account of any modifications, each quantity of fruit should yield 4 cups of juice, to which you would add 3 1/2 cups of sugar. However, one needs to test for pectin content and work out the amount of sugar needed as described above to make sure your jelly sets. If there is more than 4 cups of juice, reduce it by boiling.
Bring the juice to the boil, remove from the heat and add the sugar. Stir until dissolved. Boil again until the setting point is reached. Use the plate setting test, as for jam making above.
Before putting into the hot, sterilized jars, skim off any surface scum. Work quickly and remove any excess scum with a dampened paper towel.
Pour the jelly into the jars slowly and steadily to prevent bubbles from forming. Cover with lids tightly making sure the jars are well-sealed.
Now that you know how to make jelly we have given you a number of our best jelly recipes to try out.