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Basic Jelly
Credit:
Christopher Testani
Recipe Summary
prep: 45 mins
total: 5 hrs
Yield: Makes 3 to 3 1/2 cups
Ingredients
Ingredient Checklist
3 pounds fruit, cut into 1-inch chunks if large, stone fruit pitted
Water (see amounts, below)
Sugar
2 tablespoons fresh lemon juice
Coarse salt
Variations
Apple3 3/4 cups water; use 2 pounds McIntosh and 1 pound Granny Smith, cut up with cores and skin Grape 1 cup waterPlum 1 1/2 cups waterRaspberry 1 1/2 cups water
Gallery
Basic Jelly
Credit:
Christopher Testani
Recipe Summary
prep: 45 mins
total: 5 hrs
Yield: Makes 3 to 3 1/2 cups
Gallery
Basic Jelly
Credit:
Christopher Testani
Basic Jelly
Credit:
Christopher Testani
Basic Jelly
Recipe Summary
prep: 45 mins
total: 5 hrs
Yield: Makes 3 to 3 1/2 cups
Recipe Summary
prep: 45 mins
total: 5 hrs
Yield: Makes 3 to 3 1/2 cups
prep: 45 mins
total: 5 hrs
prep:
45 mins
total:
5 hrs
Yield: Makes 3 to 3 1/2 cups
Makes 3 to 3 1/2 cups
Ingredients
Ingredients
- 3 pounds fruit, cut into 1-inch chunks if large, stone fruit pitted
- Water (see amounts, below)
- Sugar
- 2 tablespoons fresh lemon juice
- Coarse salt
Directions
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.
Variations
Apple3 3/4 cups water; use 2 pounds McIntosh and 1 pound Granny Smith, cut up with cores and skin Grape 1 cup waterPlum 1 1/2 cups waterRaspberry 1 1/2 cups water
Variations
Apple
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Basic Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basic Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
