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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