How do you make jelly?

Ingredients:

- Fresh Fruit: You can use any fruit of your choice, such as strawberries, raspberries, blueberries, grapes, etc.

- Sugar: Granulated sugar is typically used to create jelly.

- Lemon Juice: This helps preserve the jelly and enhances the flavor.

- Pectin: If your chosen fruit doesn't naturally contain enough pectin (a substance that helps jelly set), you might need to add commercial powdered pectin.

Equipment:

- Large Pot: For cooking the fruit and extracting the juice.

- Strainer: To separate the fruit juice from the pulp.

- Cheesecloth or Jelly Bag: For straining the juice further and removing any small particles.

- Candy Thermometer: To monitor the temperature of the jelly as it cooks.

- Clean Jars: For storing the finished jelly.

Instructions:

1. Prepare the Fruit:

Wash and clean your chosen fruit thoroughly. If needed, hull strawberries or remove seeds from other fruits.

2. Cook the Fruit:

In a large pot, bring the fruit and a small amount of water to a boil. Reduce the heat to medium and let the fruit simmer for 15-20 minutes or until the fruit becomes tender and starts to break down.

3. Extract the Juice:

Using a strainer, strain the fruit mixture over a large bowl. Press on the fruit with a spoon to extract as much juice as possible.

4. Strain the Juice:

To further clarify the juice, pour it through cheesecloth or a jelly bag placed over a clean container. This step is optional but will result in a clearer and smoother jelly.

5. Add Sugar:

To the strained juice, add granulated sugar. The general ratio is about 1 cup of sugar for every 4 cups of juice. You can adjust the amount of sugar according to your taste preference.

6. Bring to Boil:

Bring the juice and sugar mixture to a full rolling boil over medium-high heat, stirring continuously.

7. Add Pectin (if necessary):

If your fruit is low in pectin or you want a firmer jelly, whisk in the recommended amount of powdered pectin at this point.

8. Monitor Temperature:

Continue cooking the jelly mixture, stirring occasionally, until it reaches the desired consistency. Use a candy thermometer to monitor the temperature, which should be around 220°F (104°C) at sea level for most jelly recipes.

9. Test the Gel:

To test if the jelly has reached the right consistency, place a small spoonful on a cool plate and let it sit for a minute. If it sets, it's ready.

10. Skim the Foam:

If foam has accumulated on the surface of the jelly, skim it off with a spoon.

11. Pour into Jars:

Carefully pour the hot jelly into clean and heat-resistant glass jars, leaving about 1/4 inch (0.6 cm) headspace.

12. Seal the Jars:

Wipe the rims of the jars clean and seal them with canning lids and rings.

13. Process:

If you want to preserve the jelly for longer, you can process the sealed jars in a boiling water bath for the recommended time specified in your recipe or canning guide.

14. Cool and Store:

Allow the jars to cool completely before storing them in a cool, dark place. Once opened, store the jelly in the refrigerator.

Remember that jelly-making may require some practice to get the desired results, so don't be discouraged if your first batch doesn't turn out as expected. Adjust your technique and proportions as you gain experience. Enjoy your homemade jelly!