Jelly: The Liquid Pectin Method

There is little difference between making jam and making jelly. Jellies are usually clear with no pieces of fruit and generally have a stiffer texture. When jellies are made with bottled juices, you eliminate the need to strain cooked fruit through a jelly bag, which speeds up the process. When making jellies using liquid pectin, the steps are the same as when making jam, so in some cases, only ingredients are listed in the recipes below.