Easygoing, naturally gelled jellies

My own homemade jellies would never win any awards, that’s for sure, unless the judges were tasting blindfolded. Most of the time I can’t be bothered with using a jelly bag to strain the cooked fruit juice slowly (I use a very fine sieve), or letting the strained juice sit overnight in the refrigerator to let it clear up. So my jellies tend to be a little cloudy. I think they’re pretty enough, and they taste great, so who cares if they’re not absolutely sparkling clear? Because I don’t use store-bought pectin, all the gelling action comes from the fruit itself or from tart Granny Smith apples, which do need a fair amount of sugar to gel properly. Banning pectin limits jelly options somewhat, yes, but I consider jelly to be an occasional luxury anyway, unlike everyday jams and preserves.