| 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.
Raspberry Jelly
| 2 kg ( 4 lb.) Raspberries |
4 cups sugar, approximately |
| 1 tablespoon lemon juice |
|
Place Raspberries in a large saucepan and stir over a low
heat for about 10 minutes or until pulpy. Strain the mixture through a fine cloth. Allow
the liquid to drip through the cloth slowly. Do not squeeze the cloth or the jelly will be
cloudy. Discard the pulp.
Measure the liquid and pour into a large saucepan. Add the correct amount of sugar (
according to the pectin test
) for
each cup of the liquid. Add the lemon juice and stir over a low heat until all the sugar
has been dissolved. Bring to the boil and boil uncovered, for about 10 minutes, or until
the jelly sets when tested. Pour into hot sterilized jars and seal when cold.
Makes about four cups.
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