Jellies are delicate preserves which have stained-glass loveliness when in the jars. They taste wonderful on bread and butter or with a creamy dessert or as a condiment with roasted or cold meats.
- Jellies are made from strained fruit juice boiled with sugar which sets to a clear jelly as it cools.
- There is no need to peel or core the fruit for a jelly, just chop it up and then simmer it very gently with water in a covered pan to extract as much flavour as possible.
- Ladle the fruit and juice into a jelly bag or a clean old cotton pillowcase and hang it from a hook over a bowl which will collect the juice.
- Leave the juice to slowly drip out overnight, but don’t squeeze the bag or the jelly will be cloudy.
- Have ready some smallish jars, sterilised as for making jam.
- Boil the juice in a jam pan with caster sugar and skim off any scum as it appears. You will lose a little jelly in the process, but you don’t want white froth suspended in the jars.
- Test for setting in the same way as for jam, then pour the jelly into the sterilised jars and cover tightly.
GOOD FRUIT FOR JELLY MAKING
- SOFT – berries, strawberries, red currants, grapes, plums
- FIRM – apples, guavas, crab-apples, pineapples, feijoas, tamarillos
- HARD – oranges, grapefruit, quinces