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A Virtuous Woman :: In the Kitchen :: Preserving Food :: Jelly? Author Topic: Jelly? (Read 238 times) hsgrace Moderator member is offline Joined: Mar 2004 Gender: Female Posts: 141 Location: Western Kentucky Jelly? « Thread Started on Apr 3, 2004, 10:14pm » I grew up with a very large garden and my Mom canned and preserved alot. Unfortunately she never taught me these skills before she passed away. I was 19 at the time and probably wasn't interested in learning either. Now if any of you fine ladies would like to share a few jelly making secrets (like how to do it! ) I would really appreciate it. Especially strawberry by the way. Thank you, Mia Link to Post - Back to Top   Logged wife to John Mama to Amanda 15, Sara 9 and Rebecca 5 Draw near to God and He will draw near to you. James 4:8 mi3sons Junior Member member is offline Joined: Feb 2004 Gender: Female Posts: 87 Location: Central Florida Re: Jelly? « Reply #1 on Apr 5, 2004, 8:53am » I used to make starwberry jam all the time, before I had 3 kids! I just used the recipe and instructions on the surejell package, it was really easy. I haven't done it in about 5 years. I miss having it around, maybe this year we can go and pick strawberries and make jam. They have easy recipes to make jellies from juice also, i just never got around to trying it. Link to Post - Back to Top   Logged Moms with boys work son up to son down! Erin hsgrace Moderator member is offline Joined: Mar 2004 Gender: Female Posts: 141 Location: Western Kentucky Re: Jelly? « Reply #2 on Apr 5, 2004, 2:29pm » mi3sons, thank you I will follow up on that. While we have strawberries here in Western Kentucky we are going to make some jam for a study in our homeschool on preserving food. Mia Link to Post - Back to Top   Logged wife to John Mama to Amanda 15, Sara 9 and Rebecca 5 Draw near to God and He will draw near to you. James 4:8 krystalnotes Moderator member is offline Music is so much more than singing or the sounding of instruments, it is the sounding of the soul. Joined: Feb 2004 Gender: Female Posts: 325 Re: Jelly? « Reply #3 on Apr 8, 2004, 11:09am » Read your instructions and make sure you have all the canning supplies you need before starting. To start, wash the fruit carefully. Remove the caps, stems, and damaged areas. Select a mixture of slightly under-ripe and ripe fruit. Wash fruit, discarding any spoiled parts. Cut hard fruit, such as crab apples, quinces, and apples into pieces. Berries and currants may be slightly crushed. Place the fruit in a large pan and add enough water to cover (about 1 pint water for each pound of fruit). Currants, grapes, and berries need only enough water to start them cooking (about half cup water for each quart of fruit). Boil until fruit is tender. Pour the cooked fruit into a jelly bag to strain the juice. Make a jelly bag by using several closely woven cheesecloths of various thicknesses or one can be purchased at a cooking supply store. The clearest jelly comes from juice that drips through the jelly bag without any pressure. Twisting or squeezing the bag can increase the yield of juice. When dripping has almost ceased, press jelly bag. Re-strain juice through a fresh jelly bag to make juice as clear as possible. Jellies and preserves made in small quantities are more satisfactory. Work with not more than 6 to 8 cups of juice at a time. Use a kettle that will hold 4 to 6 times as much juice as used. Follow the directions on the pectin products. There are several different pectin products on the market. Some make a firm jelly without added sugar, but most require some sugar. Pectin is a substance in fruits, when heated and combined with fruit acid and sugar, causes the substance to congeal or "gel." Not all fruit contains pectin. When using commercial pectin, be sure to follow the recipe that comes with the pectin. Acid and sugar are both essential to make the pectin "gel." Following the recipe is necessary to make a successful jelly. Certain pectins, such as "Sure Gel," contain acid that will make the pectin set. Careful measuring and addition of sugar to the fruit is another key for a successful product. Never add more or less of the indicated amount of sugar or the jelly will not gel. To make jelly, add fruit, pectin, and half the amount of sugar to the pan. Mix thoroughly and place pan over medium heat. Stir constantly and bring mixture to a full boil. Boil 1 minute with stirring; then add balance of sugar; mix thoroughly and bring mixture back to a boil. Too much sugar at the beginning will prevent the pectin from opening up fully. When you know exactly what recipe you are following and before you are ready to start, have the containers washed and ready so the jelly can be poured immediately. Jelly starts to set up as soon as it starts to cool. Quickly and smoothly pour the jelly into regular canning jars that can be sealed with canning lids. A short processing time in a boiling water bath will insure a good seal and eliminate mold growth. Follow recipe for proper processing time and temperature. It's fun to can! The work is rewarding! Enjoy! Link to Post - Back to Top   Logged Richard & Krystal, became ONE 7/11/98 Our Blessings ~ Elisabeth 7/12/99 * Josie 9/12/02 Balanced Moms hsgrace Moderator member is offline Joined: Mar 2004 Gender: Female Posts: 141 Location: Western Kentucky Re: Jelly? « Reply #4 on Apr 9, 2004, 8:02am » Thank you so much for taking the time to give me all that information. I really appreciate it! Have a blessed day, Mia Link to Post - Back to Top   Logged wife to John Mama to Amanda 15, Sara 9 and Rebecca 5 Draw near to God and He will draw near to you. James 4:8 krystalnotes Moderator member is offline Music is so much more than singing or the sounding of instruments, it is the sounding of the soul. Joined: Feb 2004 Gender: Female Posts: 325 Re: Jelly? « Reply #5 on Apr 9, 2004, 6:56pm » Happy to help. 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Proverbs 34:7