| Jelly Recipes
( Please see the sections on "Hints" and Conversion Tables
)
The good thing
about making Jelly is that there is minimal preparation needed. Just chop the unpeeled
fruit and use everything - skins, cores, pips and all! Each Jelly will need a simple
Pectin test to establish how much
sugar to add.
Mandarin Jelly
| 1.5 kg (3 lbs) firm mandarins |
2 firm lemons |
| 15 g (½ oz) citric acid |
11 cups (2¾ litres) water |
| 7 cups (1.75 kg/3½ lbs) sugar |
|
Cube the
Mandarin oranges and Lemons, and reserve the seeds, tied in a muslin bag,
and juice from both. Place the fruit, juices and seeds in a large bowl, add the
citric acid and water, and let stand overnight.
Transfer the contents of the bowl to a large saucepan. Bring
slowly to the boil, and then simmer for 1 to 1½ hours or until the rind is
soft. Discard the muslin bag, and pour the mixture into a jelly bag and allow to
drip for 12 hours. Discard the fruit pulp left in the bag.
Pour the strained liquid into the cleaned saucepan and add
the sugar. Place the pan over a medium heat and stir until the sugar dissolves.
Bring the mixture to the boil and boil rapidly until setting point is reached,
about 30 minutes. Ladle the jelly into hot, sterilized jars and seal when cold.
The jelly is ready after 2 weeks.
Makes about 4 cups.
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