Category Archives: Jelly

Redcurrant Jelly

Redcurrant Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2.75kg (6lb) red currants
  • Sugar
  • 1.2l (2 pints) of water
Instructions
  1. Place the fruit and the water in a preserving pan and cook at a simmer until the currants are tender.
  2. Use a potato masher or similar tool to completely mash the currants.
  3. Pour the mashed currants and water into a jelly bag and hang it over a large bowl.
  4. Leave the bag to drip for about 12 hours (over night is ideal).
  5. Measure the juice you have collected, and weight out sugar at the rate of 450g (1lb) of sugar for every 600ml (1pint) of juice collected.
  6. Put the juice and sugar into a cleaned preserving pan and, stirring all the time, dissolve all the sugar and bring to the boil.
  7. Continue boiling until the jelly will set when tested.
  8. Skim if necessary.
  9. Pour into prepared jars.
 

Raspberry Jelly

Raspberry Jelly
Author: 
 
Ingredients
  • 2kg (4lb 7oz) raspberries
  • 75ml (5 tablespoons) water
  • sugar
Instructions
  1. Check the berries and discard any rotten fruits.
  2. Put the fruit and the water in a preserving pan and cook slowly until the fruits have fully broken down.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
 

Quince Jelly

Quince Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • quinces
  • sugar
Instructions
  1. Clean the quinces, discarding bad ones.
  2. Cut the fruit into quarters and remove the cores and pips.
  3. Put the fruits in a preserving pan with just enough water to make them float.
  4. Bring to the boil and keep boiling until the quinces are soft but not reduced to a pulp.
  5. Hang a jelly bag over a bowl large enough to hold the contents of the pan.
  6. Fill the jelly bag with the contents of the pan and leave the mix to drip through over night.
  7. Measure the juice collected in the bowl, and weight out 450g (1lb) of sugar for every 600ml (1pint) of juice.
  8. Place the juice and sugar into a preserving pan and bring to the boil slowly.
  9. Stir constantly to make sure the sugar is all dissolved.
  10. Keep boiling until the jelly sets when tested.
  11. Pour straight into prepared jars whilst still VERY hot.
 

Parsley Jelly

Parsley Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2.7kg (6lb) cooking apples
  • 3 Lemons
  • Parsley
  • Sugar
Instructions
  1. Wash the apples and roughly chop them.
  2. Finely chop the parsley.
  3. Place the apples and just enough water to cover into a heavy bottomed saucepan.
  4. Add the juice of the lemons and half of the parsley, bring to the boil and simmer for around 20 minutes or until the apples are soft.
  5. Place the apple pulp into jelly bag suspended over a large bowl, leave to strain over night.
  6. Measure the volume of the liquid, add 450g (1lb) of sugar for every 600ml (1 pint) of liquid.
  7. Heat gently, stirring, until the sugar has dissolved.
  8. Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
  9. Skim the surface if necessary
  10. Add the remaining chopped parsley.
  11. Allow to cool a little before pouring into prepared jars.
 

Mint Jelly

Mint Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) apples or gooseberries
  • 20 stems of fresh young mint
  • 60ml (4 tablespoons) of finely chopped mint
  • Sugar (as required)
Instructions
  1. For gooseberries, top and tail the berries; for apples core and cut them into small chunks.
  2. Simmer the fruit in a pan, with just enough water to prevent it burning. Cook until the fruit is soft and pulpy.
  3. Place the fruit in a jelly bag and leave to drip.
  4. Measure the collected juice, and for every 600ml (1 pint) of juice allow 450g (1lb) of sugar. Put the juice and sugar back into the pan.
  5. Tie the mint stems in a bunch and add them to the pan.
  6. Bring to the boil whilst stirring well.
  7. Boil until setting point is reached.
  8. Remove the bunch of mint and add in the finely chopped mint. Stir well to distribute the mint, then pour into prepared jars.
  9. Seal whilst still very hot.
 

Medlar Jelly

Medlar Jelly
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • Medlars
  • Sugar
  • Water
Instructions
  1. Place ripe medlars in a preserving pan with just enough water to cover them.
  2. Simmer until the fruits become a pulp.
  3. Strain the mixture through a jelly bag and collect the juice.
  4. Measure the juice and for 600ml (1 pint) , add 350g (3/4lb) of sugar.
  5. Place the juice and sugar into a preserving pan and heat, stirring all the time until the sugar has dissolved.
  6. Boil for two hours until the juice becomes a still jelly.
  7. Skim the jelly if necessary.
  8. Pour into prepared jars.
 

Loganberry Jelly

Loganberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2.7kg (6lb) loganberries
  • Sugar
  • 1.2l (2 pints) water
Instructions
  1. Place the fruit and the water in a preserving pan and cook at a simmer until the berries are tender.
  2. Use a potato masher or similar tool to completely mash the berries.
  3. Pour the mashed berries and water into a jelly bag and hang it over a large bowl.
  4. Leave the bag to drip for about 12 hours (over night is ideal).
  5. Measure the juice you have collected, and weight out sugar at the rate of 450g (1lb) of sugar for every 600ml (1 pint) of juice collected.
  6. Put the juice and sugar into a cleaned preserving pan and, stirring all the time, dissolve all the sugar and bring to the boil.
  7. Continue boiling until the jelly will set when tested.
  8. Skim if necessary.
  9. Pour into prepared jars.
 

Gooseberry Jelly

Gooseberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • gooseberries
  • water
  • sugar
Instructions
  1. Wash the gooseberries but do not top and tail them.
  2. Place the gooseberries in a preserving pan with just enough water to cover them.
  3. Heat the pan and simmer until the fruit is soft and tender.
  4. Pour the entire mixture into a jelly bag and hang it over a large bowl.
  5. Leave the bag to drip over night.
  6. Take the dried pulp, place it back in the preserving pan with enough water to cover it.
  7. Simmer the pulp and water for an hour, stirring occasionally.
  8. Strain the pulp through the jelly bag again, allowing the two lots of juice to mix.
  9. Weigh the juice and add 450g (1lb) of sugar to every 600ml (1pint) of juice.
  10. Heat the juice and sugar, stirring to make sure the sugar dissolves.
  11. Bring the mixture to the boil and keep it boiling until it sets when tested.
  12. Skim if necessary.
  13. Pour into prepared jars and seal.
 

Gooseberry and Strawberry Jelly

Gooseberry and Strawberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) gooseberries
  • 1kg (2lb 3oz) strawberries
  • 150ml (1/4 pint) water
  • sugar: 500g (1lb 2oz) for every 600ml (1 pint) of juice
Instructions
  1. Top and tail the gooseberries.
  2. Place all the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
 

Elderberry Jelly

Elderberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2kg (4lb 7oz) elderberries
  • 600ml (1 pint) water
  • sugar: 350g (12oz) for every 600ml (1 pint) of juice
Instructions
  1. Top and tail the elderberries.
  2. Place the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 350g (12oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.