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Extracting Juice for Jelly

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By Anne Willan

Published 1989

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Fruit for making jelly must first be cooked and then the juice is extracted. Soft fruits, such as red currants, will need very little cooking before they give up their juice and will need only enough water to moisten them. Harder fruits, such as apples, will need more water and longer cooking before the juice is extracted.
  1. Cut the fruit in large chunks or leave berries or other small fruit whole. Skins and cores may be left on apples and pears to add flavor and pectin. Add water to the pan to thoroughly moisten the fruit, and simmer, stirring occasionally, until very soft.

  2. Let the fruit cool slightly, then spoon it into a jelly bag suspended over a large bowl. Leave to drain.

  3. Leave the bag in place overnight to allow the juice to drip slowly into the bowl.

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