Fruit Jellies

Because of their high acid content, jellies that are sealed in sterile jars with melted paraffin do not need further processing. Be very careful when handling the boiling jelly and the melted paraffin. Both can cause severe burns if they get on skin. Melt paraffin in a double boiler.
To sterilize the jars, wash them in sudsy water, rinse well, and place in a deep kettle of water. Bring water to a boil and continue boiling for ten minutes. Turn off the heat and let the jars remain in the water until they are ready to fill with jelly.
To seal with paraffin, spoon a thin layer of paraffin over hot jelly, carefully turning the jar so that the paraffin adheres to jar sides. Prick any bubbles that form. When the paraffin cools, spoon another thin layer of melted paraffin over top the first; repeat the turning and pricking so that a solid seal is established. Total thickness of the paraffin should be at least 1/8”.
If you wish to process in a boiling water bath rather than sealing with melted paraffin, wipe rims, screw lids and rings into place, and process for five minutes.
- Some jellies can be made without added pectin, but doing so requires more precise temperature control. A candy thermometer is helpful for this, but not required.
- The jelling stage is reached when the jelly hits 8oF above boiling for your altitude.
- Without a thermometer, test for jelling by dipping a metal spoon into the jelly and hold it above the kettle, tipped on its side.
- Watch for two drops to run together and sheet off the spoon. When this happens, the jelly is done. Not all fruits have enough naturally occurring pectin in them to jell.
- Powdered pectin may be used or you make your own using the recipe below. If using homemade pectin, allow one cup of apple pectin per cup of fruit juice.
- Usually 3/4 of a cup of sugar is added for each cup of combined juice.
- Juice used in jelly making should be as clear as possible. Allow the pulp to drip through the jelly bag (or substitute several layers of cheesecloth draped over a colander or sieve) overnight by tying it to a cupboard door handle or knob with the kettle or bowl underneath.
Jellies, especially those sealed with paraffin, must be stored in a cool, dry place.
1. Home Made Apple Pectin
- 7 large apples, any tart variety
- 4 cups water
- 2 Tbsp lemon juice
Method
- Wash apples, cut into chunks.
- Place in heavy pot or kettle with water and lemon juice.
- Boil for 40 minutes.
- Strain through jelly bag overnight.
- Carefully pour juice off any sediment in bottom of bowl into a heavy pot or kettle.
- Bring juice to a boil.
- Pour into sterile half-pint jars leaving 1/4 inch of head space.
- Screw on lids and rings.
- Process jars for five minutes in a boiling water bath.
2. Apple Jelly
Use three pounds of tart apples. Try Granny Smith, Pink Lady, or Braeburn varieties. McIntosh and Rome may also be used. Combinations may also be used.
To spice the jelly, add one or two cinnamon sticks with the sugar; remove the sticks before pouring into jars.
To make mint jelly, bundle one cup of packed fresh mint leaves in a cheesecloth bag. Pound the bag lightly with a rolling pin or pestle to bruise the leaves. Add the bag (and six drops of green food coloring, if desired) with the sugar. Remove the bag before pouring into jars.
- Wash apples and cut into chunks.
- Place in a heavy pot or kettle with five cups of water.
- Bring to a boile, reduce heat, and cover.
- Simmer gently for thirty minutes or until apples are very soft, stirring occasionally.
- Strain apple mush through a jelly bag, or through several layers of cheesecloth that has been draped over a colander. Do not squeeze pulp.
Allow gravity to do all the work.
- Measure resulting juice and if necessary, add enough water to measure four cups of liquid.
- Put liquid in a clean pot or kettle, add three cups of sugar, and heat, stirring constantly, until sugar is dissolved.
- Bring to a full boil and continue boiling for twelve minutes, or until jelling stage has been reached.
- Remove from heat, skim off foam, and pour into hot, sterile jars, leaving 1/4 inch of head space.
- Seal with paraffin, or process in boiling water bath.
- Makes four half-pints.
3. Blackberry Jelly
- Wash and pick through one quart of fresh, slightly under ripe blackberries.
- Place in a heavy pan and cook over low heat until soft.
- Press through a jelly bag or several layers of cheesecloth over a colander.
- Measure juice, put into a clean pan and bring to a boil.
- Add 1 1/2 cups of sugar for each cup of juice.
- Take off heat immediately and stir until sugar is dissolved.
- Pour into sterile half-pint jars, leaving 1/4 inch of head space.
- Seal with paraffin, or process in boiling water bath. Makes four half-pints.
4. Grape Jelly
- Wash, stem and crush grapes in a pot or kettle that has about 1/4 inch of water in the bottom.
- Bring to a boil, and continue boiling 15 minutes.
- Strain fruit through jelly bag or several layers of cheesecloth that has been draped over a colander.
- Do not squeeze.
- Allow juice to stand overnight.
- Carefully pour juice off the sediment in the bottom of the bowl.
- Measure juice and add 3/4 cup of sugar for each cup of juice.
- Boil rapidly, stirring frequently, until jelly stage is reached.
- Pour into sterilized half-pint jars leaving 1/4 inch of head space and seal with paraffin or process in boiling water bath.
5. Strawberry Jelly
- Wash and stem berries.
- Cover the bottom of a heavy pot or kettle with water.
- Add berries and crush with a potato masher.
- Cook over medium-low heat until a simmer is reached, stirring frequently.
- Continue cooking until berries are soft and mushy.
- Strain through a jelly bag overnight. Do not squeeze.
- Measure juice, place in a clean pan, add an equal amount of apple pectin (or commercial pectin as directed by package) pan, and add 1 cup of sugar per cup of strawberry juice.
- Bring to a rapid boil, stirring frequently, and boil until the jelly stage is reached.
- Pour into sterilized half-pint jars leaving 1/4 inch of head space and seal with paraffin or process in boiling water bath.