*
Over 38,000 searchable recipes available
*
HOME
•
About us
•
Contact us
•
Visit AllQue.com
Monday, April 29, 2024 12:08 AM
Main Menu
Home
Newest Recipes
Most Popular Recipes
Highest Rated Recipes
Admin Login
Submit a Recipe
Categories
»
Afghan
(27)
»
African
(37)
»
American
(0)
»
American Indian
(44)
»
Appetizers
(1279)
»
Arabian
(19)
»
Australian
(42)
»
Bakery
(0)
»
Barbque
(121)
»
Beans
(0)
»
Beef
(562)
»
Breads
(2484)
»
Breakfast
(349)
»
British
(6)
»
Cajun
(203)
»
CakesDeserts
(1631)
»
Candy
(554)
»
Canning
(2)
»
Cassoroles
(273)
»
Cheese
(158)
»
Cookies
(1367)
»
Copy Cat
(31)
»
Crock Pot
(1320)
»
Deserts
(2253)
»
Diabetic
(2402)
»
Dips
(220)
»
Drinks
(800)
»
Dutch
(12)
»
Filipino
(29)
»
Fish
(290)
»
Foul
(24)
»
Freezer
(11)
»
French
(39)
»
Fruit
(280)
»
German
(124)
»
Greek
(90)
»
Ground Beef
(436)
»
Holiday
(0)
»
Indian
(112)
»
Indo Chinese
(72)
»
Irish
(72)
»
Italian
(285)
»
Jambalaya
(9)
»
Japanese
(46)
»
Jewish
(124)
»
Kids
(116)
»
Korean
(26)
»
Lamb
(43)
»
Main Course
(1639)
»
Mexican
(356)
»
Misc
(6118)
»
Oriental
(620)
»
Pakistan
(12)
»
PanCakes
(20)
»
Pasta
(347)
»
Pies
(522)
»
Pork
(335)
»
Poultry
(2728)
»
Puddings
(44)
»
Russian
(28)
»
Salads
(976)
»
Sandwich
(131)
»
Sauces
(980)
»
SeaFoods
(792)
»
Side Dishes
(602)
»
Soups
(1438)
»
Steak Specials
(0)
»
Syrups
(56)
»
Thai
(113)
»
UC - Taste of Home
(35)
»
Vegetables
(1188)
»
Vegetarian
(403)
»
Wild Game
(266)
Basic Search
Adv Search
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
Main Ingredients
Instructions
Recipe Home
»
Misc
»
Jellies
Recipe A-Z:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
Save to favorite
Write a comment
Print this recipe
Email this recipe
Jellies
Category:
Misc
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
146
Rating:
(
3.0
) by
1
users
Ingredients:
Text Only
Instructions:
Select and wash fruits. Remove stems, hulls, and blossom ends. Cut
hard fruit in quarters. Do not pare or remove seeds.
Extraction of Juice Soft Fruit: Use just enough water to prevent
fruit from sticking. Heat gradually, stirring constantly. Crush
fruit and cook until it has lost its color. Hard Fruit: Cook, with
sufficient water to cover, until fruit is soft. Do not crush if a
clear jelly is desired.
Straining the Juice: Pour cooked fruit into a wet flannel jelly bag.
Allow juice to drip into a large container. Do not squeeze fruit if a
clear jelly is desired. When juice has stopped dripping return pulp
to preserving kettle. Add sufficient water to cover. Cook slowly,
stirring constantly, for thirty minutes. Again strain juice, but keep
this second extraction separate from the first as the first
extraction makes the clearest jelly. A third extraction may be made
from some fruits, depending upon the pectin content.
Test for Pectin: Combine 1 tablespoon cooked fruit juice, 1 teaspoon
sugar, and 1/2 teaspoon Epsom salts. Stir until salts dissolve. Allow
to stand about 20 minutes. If juice contains sufficient pectin to
make jelly, the mixture will form into a gelatinous mass or large
flaky particles. If fruit juice shows only a small amount of pectin,
use an equal volume of apple juice, which is rich in pectin, and a
satisfactory jelly will be obtained.
Sugar Content of Jelly: Too large a proportion of sugar will result
in a gummy jelly which can not be molded. Too small a proportion of
sugar will result in a tough, dark jelly with an inferior flavor.
Currants, unripe grapes, and green gooseberries are about the only
fruits which require an equal measure of sugar. Two-thirds as much
sugar as fruit juice is the usual rule.
Cooking the Jelly: Work with a small quantity of juice, not more
than two quarts at a time. Measure juice, heat rapidly to boiling.
Add sugar, stir until it is dissolved. Boil rapidly until a jelly
test is obtained. The sugar may be heated before adding to boiling
juice if desired.
The Jelly Test: Dip a spoon into the boiling liquid. Pour juice from
spoon. If it sheets and two drops hang together from the side of the
spoon, the jelly is done and must be removed from the fire
immediately. Skim.
Sealing and Storing: Pour the jelly immediately into freshly
sterilized glasses. Cover at once with a thin layer of melted
paraffin. Roll the glasses to insure the entire surface being well
covered. Cool. Cover with a second layer of melted paraffin. Label.
Store in a cool place.
Rate this recipe:
1
2
3
4
5
Other Misc recipes you might be interested
»
Mini Cheesecakes #2
»
Currant Cakes (Old-Fashioned Christmas Drop Cakes)
»
Basic Cookie Dough
»
Mother's Brownies
»
Carrot Fruit Jumbles
»
Marbles
»
Choconut Macaroons
»
Sand Tarts ( Real Old German Style )
»
Hungarian Goulash Coca-Cola
»
Sarah's Pizza Crust
Featured Recipe
»
Chilled Pappa Al Pomodoro With Crab Meat Cros
Category:
Misc
Hits:
171
Rating:
(
3
)
Most Popular
BAR-B-QUE TERIYAKI SAUCE
Dixie Stampede Creamy Veggie Soup
Mardee's Casserole Special
The Original Coney Island Meat Sauce
Quick & Easy Chicken Pot Pie
Bar-X BBQ Sauce
Chess Pie Ii
RAISIN BRAN MUFFINS
Caramel Cheesecake Bars
Creamy Chicken Gravy
Big Boy Pizza (TASTES LIKE A FRISCH’S BIG BOY)
Chicken In Coconut Milk Soup
Blueberry Delight Pie
West Lake Beef Soup (egg drop soup with beef)
Club Burrito
Newest Recipes
Peanut Butter Texas Sheet Cake
KY Brown Butter Sheet Cake
Orange Creamsicle Texas Sheet Cake
Bunuelos (circus waffles)
Peanutbutter Muffin - 3 ingredients
Schoolhouse peanutbutter cookies
Mountain William Dip
Hawaiian Sticky Buns
Tem's No-Fuss Yeast Bread (Loaf)
Tem's Quick Drop Biscuits
Tem's Perfect Onion Rings
Million Dollar Fudge
1/4 Texas Sheet Cake (1/2 & Full)
Tem's Taco Sauce II
Aloha Casserole
There are no comments: (0)
Write a Comment for Jellies recipe
All fields with * are required
Name:
*
Email:
*
Comments:
*
Only 200 char allowed
Char count
Security Code:
400579
Enter Security Code:
*