Only the juice of the fruit is used when making homemade jelly, and the fruits that work best are those which contain a strong natural flavour and a good setting power, such as red and black currants, raspberries, plums, damsons and crab apples. Cooking and windfall apples can also be used in conjunction with other fruits or even herbs, to give extra flavour and colour.

Choice and preperation of fruit

1. Fruit for jelly making should never be over -ripe; ideally fruit should be used when just under-ripe, as this helps the jelly to set
2. Soft fruit such as currants only need to be washed in a colander and drained. It is not necessary to remove the stalks.
3. Hard fruits should be washed and wiped, and if very large, they should be cut into rough pieces. Do not remove the peel or core from apples, as these contain a valuable source of pectin which helps the jelly to set.

How to extract juice from soft fruits

Place the fruit in a stone jar, crush lightly with a wooden spoon. Cover with a plate, and either stand in a deep pan of water and simmer gently for about 1 hour, until all the juice is extracted, or, cook in a very slow oven.

How to extract juice from hard fruits

Place the fruit in a preserving pan, add water to reach about a quarter of the way up the fruit. Crush fruit with a wooden spoon and simmer gently until pulpy.

How to make a homemade fruit jelly

1. Turn the cooked fruit into a jelly bag (or a butter muslin bag), and leave to drain overnight. Do not disturb or press the fruit in the bag in any way.
2. The following day, measure the juice and allow 1lb sugar to every 1 pint of juice, except for red and black curants, when as much as 1¼ lb of sugar is to be used to every pint.
3. Heat the extracted juice, add the sugar gradually, and stir until all of the sugar has been dissolved.
4. Boil rapidly and test for set, after 3 minutes for soft fruits, and 5 mintues for hard fruits. Hard fruits can sometimes take upto 10 mintues to reach setting point.
5. Skim immediately and pour at once into small, warm pots. Work quickly at this stage, as the jelly tends to set around the sides of the preserving pan.
6. Pot and tie down (see Jam making guide)

Homemeade Jelly Recipes

Apple Jelly | Mint & Rhubarb Jelly | Pyracantha Jelly | Rose Hip & Apple Jelly |