THE PERFECT JELLY

GENERAL INSTRUCTIONS FOR PERFECT JELLY MAKING


When making jellies you will have to first make or buy a jelly bag. These should be made only of muslin or cotton sheeting and should be about 50cm x 35cm, sewn on three sides, and left open on a short side. Before adding the fruit the bag should be washed and just before use, scalded by pouring boiling water through it.


The bag should be held high above the bowl to catch the juice. This can be achieved by placing 2 chairs back to back, placing a broom handle across the back, with the jelly bag tied in the middle of the broomstick, with the bowl beneath.


The juice takes about an hour to drain through the bag. If you leave the juice more than a couple of hours the quality of the juice will spoil.


Never hasten the process by trying to squeeze or disturb the bag during the dripping process. If you do, your jelly will be cloudy.


When you have a quantity of juice, you can test the pectin quality by using the methylated spirits test, as mentioned for jam making, above.


If the clot that was formed was good, add 275 g sugar for each cup of juice.


If the clot that was formed was average, add 175 g sugar for each cup of juice.


If the clot that was formed was poor, add 140 g sugar for each cup of juice.

MAKING JELLY: BASIC PROCEDURE


1. Prepare the fruit by washing and discarding any fruit that has spoiled. Do not peel, core or stone the fruit. Cut up larger fruit.


2. 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.


3. Put the pulp into the scalded jelly bag and strain the juices into a bowl.


4. 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.


5. 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.


6. Before putting into the hot, sterilized jars, skim off any surface scum. Work quickly and remove any excess scum with a dampened paper towel.


7. 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.


JELLY RECIPES: APPLE JELLY

1.25 kg of red apples



1 teaspoon citric or tartaric acid



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: BLACKBERRY JELLY

1.25 kg of blackberries



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: BOYSENBERRY JELLY

1.25 kg of boysenberries



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: GRAPE JELLY

1.25 kg of grapes



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: MINT JELLY

1.5 kg green cooking apples (eg: Granny Smith)

3 tablespoons white wine vinegar

3 stalks of fresh mint

green food colouring

equal quantities of brown and white sugar

1/3 cup chopped mint leaves



1. Wash and cut up the apples and place them in a large pot. Add vinegar and 3 stalks of fresh mint. Add enough water to almost cover the fruit and simmer for 45 minutes until fruit is a soft pulp.



2. Strain the pulp through the scalded muslin bag.



3. Measure the juice and weigh 400 g sugar for each 500 ml of juice. Bring the juice to the boil, remove from the heat and stir in the sugar to dissolve.



4. Boil the juice and sugar together. When setting point is reached, skim the jelly and add the chopped mint with a few drops of the green food colouring.



5. Pour carefully into jars and make sure that the bottles are tightly sealed.



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JELLY RECIPES: RASPBERRY JELLY

1.25 kg of raspberries



Follow the Basic Procedure to make the above jelly.



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JELLY RECIPES: ROSE HIP JELLY

1.5 kg rose hips

lemon juice

sugar



Place rose hips in a large pan with just enough water to cover. Simmer until hips are soft.



Mash with a wooden spoon and place in a muslin bag to drip. This jelly can be left to drip over night.



For every 600 ml of juice add the juice of one lemon and 400 g of sugar. Stir to dissolve and then boil to setting point following the rest of the Basic Procedure as above.