| 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.
Plum Jelly
| 2 kg (4.4 lbs) med plums, chopped |
1 litre ( 4 cups ) water |
| 1/3 cup lemon juice |
3 cups sugar (approx) |
Combine
the plums, water and lemon juice in a large saucepan. Bring to the boil, and
simmer, covered, for about 10 minutes or until the plums are very soft and
pulpy.
Strain the mixture through a jelly bag or fine cloth. Allow the liquid to drip
through the cloth slowly. Do not squeeze the bag or the juice will be cloudy.
Discard the pulp.
Measure the liquid, and pour into a large saucepan. For each
cup of juice, add 1 cup of sugar. Stir over a low heat until the sugar has
dissolved. Bring to the boil and boil uncovered for about 15 minutes or until
the jelly sets when tested. Pour into hot sterilized jars and seal when cold.
Makes about 3 cups.
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