BASIC JELLY RECIPE | MARTHA STEWART
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Total Time 5 hours
Prep Time 45 minutes
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
HOMEMADE JELLY | JUST A PINCH RECIPES
This is a quick and easy recipe for making jam. Try it ! You will be making jam all the time.
Provided by Pat Duran @kitchenChatter
Categories Jams & Jellies
Prep Time 5 minutes
Cook Time 15 minutes
Number Of Ingredients 4
Steps:
- Cook sugar,water and fruit in a heavy saucepan for 15 minutes, until sugar dissolves. Remove from heat and add dry jello. Stir until dissolved. Pour into containers, filling 1/2 to 1-inch down from top.Makes about 5 pints. This can be frozen-if in freezer containers. After opening store in refrigerator.
- Flavor Ideas: grapes grape jello peach peach jello strawberry strawberry jello raspberry raspberry jello orange orange jello rhubarb strawberry jello blueberry blueberry or lemon jello cranberries or cranberry relish cranberry or orange jello
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BASIC JELLY RECIPE | MARTHA STEWART
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
From marthastewart.com
Reviews 0
Total Time 5 hours
Category Gluten-Free Recipes
From marthastewart.com
Reviews 0
Total Time 5 hours
Category Gluten-Free Recipes
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
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Make and share this Kool-Aid Jelly recipe from Food.com.
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Reviews 5.0
Total Time 45 minutes
Calories 621.1 per serving
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Reviews 5.0
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Calories 621.1 per serving
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