Jellies

Jellies need the jelling power of sugar, acid and pectin. If the fruit used does not have enough naturally, pectin can be added. A recipe for homemade pectin appears in the recipe section of this book.

However, you may find you prefer the convenience of store-bought pectin. It can be found in both a powder form and a liquid in most grocery stores, and department stores that sell canning equipment. Be aware that using this pectin may require you to use more sugar than you would like. The chart below shows which fruit has the necessary levels of pectin and acid naturally and which needs help.

Jellies are made of fruit cooked in water until its juice has been rendered. It is then strained carefully and boiled down. Sugar added during the boiling makes the juice set by interacting with the pectin and acid. Care must be taken to ensure that the mixture remains unclouded and that the flavor remains bright.

For the deepest, richest flavors use only the minimum water necessary – enough to cover the bottom of the pan, so that the fruit doesn’t stick to it. When you strain the juice, use only gravity to pull the juice through. Crushing or squeezing the jelly bag will force pulp through, which will result in cloudy jelly.

Another thing that could cloud your jelly is if you cook too large a quantity at a time. Although you can make any amount of fruit juice you may wish, work in small batches when boiling the juice down to jelly. A batch should be made of no more than six cups of fruit juice. Do not try to take a short cut with this. Larger batches take so long to cook down that the juice overcooks, and its sugar crystals can clump together, which will cloud the mixture as well as ruin its texture.

Use a candy thermometer to ensure that the correct temperature has been reached. It needs to reach 8oF [5oC] above the boiling point at your altitude. For sea level, this would be 220oF [105oC]. It is at this temperature that the juice becomes liquid jelly. To test, remove a spoonful of juice and let it pour over the side of the spoon. If it falls in drops that form a sheet, it is ready.

Do not overcook your jelly. You can also test the jelly by chilling a spoonful to see if it sets. Use a plate that you’ve kept in the freezer for at least fifteen minutes. Place a spoonful of jelly onto the plate and return it to the freezer for 1-2 minutes. Push the jelly with your fingers. If the jelly wrinkles as it is pushed, the jelling point has been reached.

Remove any scum that has formed on the top of the jelly as it rises. Pour the hot liquid into hot, sterile jars, leaving ½ inch [1cm] headspace. Cover the jelly with melted paraffin or sterile jar lids fastened with rings/bands. Store it in a dry, cool, dark place. The high sugar content combined with the acid naturally occurring in the fruit prevents bacteria growth.

The pectin level of a fruit can be tested with a simple procedure. To determine when the fruit stock has been reduced enough so that it can serve as a setting agent for jellies made from low-pectin fruit, remove a small sample of the stock into a separate container. Mix into it a little rubbing alcohol. If the pectin level is high enough, a clot is formed. Do not taste this mixture, and do not return it to the stockpot! Rubbing alcohol is poisonous. 

The acidity of a fruit can be judged by its taste. A sharp or tart flavor is the sign of enough acid. If the level needs to be boosted, add lemon juice to the fruit before cooking. Two tablespoons [30 ml] is enough for two cups of low-acid prepared fruit or fruit juice.