Jelly recipes
Jelly Hints
• Fruit must not be over ripe.
• Frozen fruit can be used.
• Fruit must be thoroughly washed but not stalked, cored or peeled: much of the setting quality is in the pips and skin.
• The fruit requires long, slow initial cooking in water until soft and pulpy.
• Straining is all important. Special jelly bags are available. Scald the bag with boiling water before use.
• Suspend the jelly bag from the legs of an upturned stool and place a large bowl under it to catch the juice.
• Make sure the bag does not touch the juice as it collects.
• Allow plenty of time for straining; at least 1 hour, or overnight.
• Never squeeze the bag while straining, as it will cloud the jelly.
• Use granulated sugar for jelly making, or preserving sugar which creates less scum.
• Test for setting point as for jam: with a thermometer — 220°F/105°C — or do the saucer test: put a teaspoon of the jelly on a cold saucer and see if the surface wrinkles when pushed with a finger.
• The jelly must be quickly skimmed to remove any scum, poured at once into warmed, sterilised jars and covered immediately.
• Make sure the jars are filled to the brim, as the jelly will shrink as it cools.
• Use small jars for jelly (maximum size 1 lb (450g) as this aids setting.
• Do not move the jars until the jelly has set firmly.
• Jelly should be stored in a cool, dry place away from direct sunlight.
• Fruit must not be over ripe.
• Frozen fruit can be used.
• Fruit must be thoroughly washed but not stalked, cored or peeled: much of the setting quality is in the pips and skin.
• The fruit requires long, slow initial cooking in water until soft and pulpy.
• Straining is all important. Special jelly bags are available. Scald the bag with boiling water before use.
• Suspend the jelly bag from the legs of an upturned stool and place a large bowl under it to catch the juice.
• Make sure the bag does not touch the juice as it collects.
• Allow plenty of time for straining; at least 1 hour, or overnight.
• Never squeeze the bag while straining, as it will cloud the jelly.
• Use granulated sugar for jelly making, or preserving sugar which creates less scum.
• Test for setting point as for jam: with a thermometer — 220°F/105°C — or do the saucer test: put a teaspoon of the jelly on a cold saucer and see if the surface wrinkles when pushed with a finger.
• The jelly must be quickly skimmed to remove any scum, poured at once into warmed, sterilised jars and covered immediately.
• Make sure the jars are filled to the brim, as the jelly will shrink as it cools.
• Use small jars for jelly (maximum size 1 lb (450g) as this aids setting.
• Do not move the jars until the jelly has set firmly.
• Jelly should be stored in a cool, dry place away from direct sunlight.
