JELLY INGREDIENTS RECIPES

Steps:

• In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.,    Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Steps:

• Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through.
• Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
• Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
• Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released.
• Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
• Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
• Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.