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 ( oz) citric acid 11 cups (2 litres) water
7 cups (1.75 kg/3 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 1 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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