Making Jelly

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Fruit for jelly is gently cooked to a pulp with any flavourings such as herbs or spices, and then left to drain through a jelly bag until all the juices have dripped out. If you haven’t got a jelly bag, you can improvise by using a large double thickness of muslin. Whichever you use, scald the bag or muslin by pouring boiling water through it. Measure out