How to Produce Quality Fruit Jelly
Choose fruits at the right stage., Be aware of the proportions when making jelly., Ensure that the jelly is clear, sparkling, and transparent., Be aware that most jellies are boiled rapidly., Check the texture of the jelly., Use suitable containers...
Step-by-Step Guide
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Step 1: Choose fruits at the right stage.
Fruit used for making jelly should be just under-ripe and freshly picked. -
Step 2: Be aware of the proportions when making jelly.
There is usually 1 cup of sugar to 1 cup of liquid.
Ensure that the sugar is dissolved after adding, before it comes to the boil.
Follow your recipe's instructions on any variations. , There should be no signs of crystallization.
Do not squeeze the juice out of a strained jelly, or the jelly will go cloudy.
Note that the last drops from the jelly bag contain the most pectin. , The exceptions are jellies made from apple or quince–these jellies benefit from slow boiling and a little less sugar. , It should be tender.
When cut, the jelly should cut easily and break with a distinctive cleavage.
It should retain its shape when cut. , Choose containers of the same size for consistency if you are displaying, and ensure that the lids fit tightly.
Label each one.
Again, if displaying, ensure that the labels are neat, consistent and well produced. , -
Step 3: Ensure that the jelly is clear
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Step 4: sparkling
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Step 5: and transparent.
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Step 6: Be aware that most jellies are boiled rapidly.
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Step 7: Check the texture of the jelly.
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Step 8: Use suitable containers for putting the jelly in.
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Step 9: Finished.
Detailed Guide
Fruit used for making jelly should be just under-ripe and freshly picked.
There is usually 1 cup of sugar to 1 cup of liquid.
Ensure that the sugar is dissolved after adding, before it comes to the boil.
Follow your recipe's instructions on any variations. , There should be no signs of crystallization.
Do not squeeze the juice out of a strained jelly, or the jelly will go cloudy.
Note that the last drops from the jelly bag contain the most pectin. , The exceptions are jellies made from apple or quince–these jellies benefit from slow boiling and a little less sugar. , It should be tender.
When cut, the jelly should cut easily and break with a distinctive cleavage.
It should retain its shape when cut. , Choose containers of the same size for consistency if you are displaying, and ensure that the lids fit tightly.
Label each one.
Again, if displaying, ensure that the labels are neat, consistent and well produced. ,
About the Author
Angela Watson
Specializes in breaking down complex hobbies topics into simple steps.
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