Jelly preserve

Jelly preserve

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From
Encyclopedia of Food and Cookery

Jelly preserves are made from the pure juice of fruit cleared of all other matter, to which sugar is added and the mixture boiled until it reaches setting point. The fruit used should be slightly underripe because it has more pectin than when fully ripe. Choose fruit such as grapes, crabapples, guavas, quinces or any fruit high in pectin and acid to establish a good firm jel. Good jelly must be clear in colour, well flavoured and set so that it holds its shape.

Jelly preserves are made by boiling fruit, cut into small pieces with the skin on, with just enough cold water to cover, until fruit is tender. This dissolves out the pectin and acid. Soft fruits such as berries need very little water. The pulp is then strained through a jelly bag and allowed to drain quite undisturbed, usually for about 12 hours. The liquid is measured into a pan and sugar added in the correct proportion. The mixture is then boiled rapidly until setting point is reached.

The jelly bag can be purchased ready for use, fixed in a stand, or can be made at home. Have a large earthenware bowl under the strainer; empty and replace the bowl. When fruit has been boiled until soft and broken down, pour the contents of the saucepan into the jelly bag and leave to drain undisturbed. Do not press fruit or squeeze bag as this will give a cloudy jelly. Measure juice back into the saucepan by dipping with a cup measure, leaving any sediment behind in the bowl.

Small quantities of fruit can be drained through several thicknesses of muslin (cheesecloth) in a colander over a bowl, instead of a jelly bag. Setting point is tested in the same way as jam.

See Jams: Sterilising Jars; Potting and Sealing; and Storing.

See also Grape Jelly Guava Jelly Redcurrant Jelly

Ingredients

Quantity Ingredient
see method for ingredients

Method

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