BASIC JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
ABC JELLY
From a Vermont website. Havent made this yet but thought it sounded very interesting. I have not a clue on how many jars you will get, that would depend on the size. This needs to set overnite and like all jelly need to cool to seal so allow time.
Provided by LAURIE
Categories Berries
Time 40m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Cook each fruit separately with wee bit of water - barely cover.
- Strain overnight through jelly bag. Do not squeeze.
- Mix juices and measure the liquid the next day.
- Bring to a boil.
- Add 1-1/2 cup sugar for every cup of liquid.
- Boil rapidly until the jelly will set when tested.
- Allow to stand for a few minutes, then pour into hot, dry jars.
- Cover when cold.
Nutrition Facts : Calories 1056.6, Fat 4.3, SaturatedFat 0.5, Sodium 27.3, Carbohydrate 276.1, Fiber 64.1, Sugar 166.3, Protein 9.5
WINTER SPICE JELLY
This spiced jam can be stored to eat with meat or cheese or presented as a homemade gift
Provided by Good Food team
Categories Condiment
Time 2h5m
Yield Makes 2 jars
Number Of Ingredients 11
Steps:
- Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
- Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
- Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
- Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
- Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.
Nutrition Facts : Calories 125 calories, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Sodium 0.01 milligram of sodium
BLACKBERRY JELLY
Pair this versatile blackberry jelly with a sharp cheddar, or spread over scones with cream. Make sure you use ripe, juicy berries
Provided by Clare Knivett
Time 30m
Yield Makes 2 x 300ml jars
Number Of Ingredients 5
Steps:
- Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
- Wash and drain the fruit, cut the apple into 2-inch pieces and tip into a large, heavy-based saucepan with 200ml water and the lemon juice. Bring to the boil, then reduce the heat and simmer with a lid on for 10-15 mins until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.
- Remove from the heat and allow to cool a little. Place the fruit in a muslin lined sieve over a large mixing bowl and allow the juice to drip through. Discard the contents of your sieve, retaining your muslin to use another time.
- Weigh the remaining liquid and return to the saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar). Add the sugar to the berry liquid and stir over a low medium heat until completely dissolved.
- Turn up the heat and bring the fruit to the boil, stirring occasionally, and allow to boil hard for about 8 mins. If using a thermometer, you're looking to reach 105C. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the berry liquid to the plate. Allow to sit for a minute. Push your finger through the liquid - if it starts to wrinkle the jelly is ready. If not, return to the boil and try again after another minute.
- Pour into sterilised jars and allow to cool completely. Store in a cool dark place.
Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein
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