General guidelines on Jellies

1. Schedule often asks for small jar approximately ½lb.
2. Should be brillianty clear (with darker jelly, easier to see if sample removed by judge).
3. No pulp, haze or scum.
4. Colour even, bright and characteristic.
5. Consistency should tremble, but hold its shape.
6. No air bubbles.
7. Flavour true of fruit, full and well balanced.

Exhibition plum jelly.

(Makes 4-5 jars, 227g - ½ lb) - (Type of Set: high)

1. Victoria plums (not overripe): 1.8kg / 4 lbs
2. Lemon juice: 3 tablespoons
3. Sugar Granulated: add 450g / 1 lb for each 600ml / 1 pint of strained juice.
4. Water: 700ml / 1¼ pints

Container

1. Preserving pan.
2. Bowls,(for preparing ingredients).
3. Measuring jug / weighing scales.
4. Juice squeezer (one that has a collecting bowl attached).
5. Slotted spoon / sugar thermometer / count down timer.
6. Long handled wooden spoon / jelly bag strainer
7. Sharp kitchen knife
8. Ladle / jam funnel / wire rack / methylated spirits.
9. Two small plates, placed in fridge.

Stage 1: Preparation

Clean jars in a bowl of hot water to which has been added a small drop of washing up liquid, rinse under a running tap. Leave to stand on some clean kitchen paper towel, tops down.
Prepare fruit by washing in clean water, pat dry with clean paper towel.
Halve plums and remove stones. Place the fruit, lemon juice and water into your preserving pan, bring to the boil. Turn down heat and allow to simmer until the fruit is soft and tender, can take about 45-75 minutes.

"Warning: Hot jam mixtures should be handled with care."

When plums are cooked, set up your preferred straining method. Pour the plum mixture into the jelly bag, allow the pulp to drain into a clean plastic bowl, overnight if possible. Do not squeeze the jelly bag, as this often causes the jelly to go cloudy.

Stage 2: Testing the pectin content.

When juice extract is ready, this is the time to test the pectin content. Take a teaspoon of the liquid and place in a cup to which is added about two teaspoons of methylated spirits, give the cup a swill to mix the liquids and leave to stand about 5 minutes, then slowly, into another cup, pour away the methylated spirits, leaving the jelly liquid in the bottom, if the mixture is a solid gel then the pectin content of your jam mixture is high, and a good set is assured, with possibly a shorter setting time.
However, if the liquid is more separated them the set will be soft, as plum is usually considered a high set jam, we would expect the first type of result.
However if the liquid has not gelled together, then you would think about adding extra pectin.
If you accept the result is ok for the particular fruit, then you can now proceed.

" You will require 450g / 1 lb of sugar for each 600ml / 1 pint of juice. When amount of sugar is noted, return juice to pan."

Before adding sugar, you will have to determine the amount of fruit extracted using the measuring jug. Prepare 450g / 1 lb of sugar for each 600ml / 1 pint of extracted juice. when amount of sugar noted, return juice to pan.
Now add correct amount of sugar slowly, stirring to ensure that the sugar has completely dissolved.(look at the back of the spoon, if you can still see sugar crystals, continue stirring).

Stage 3: Cooking for a set

The mixture is now ready for the final cooking The jars are in the oven, the plates in the fridge and you have your thermometer large plate and skimming spoon ready to hand.
Now turn up the heat until the mixture begins to boil rapidly, this will develope into a 'Rolling Boil'. At no time during this process do you stir the liquid, as the high temperature is causing the pectin to react, this process will take about 15-20 minutes (the setting time is variable, subject to the amount of pectin in the liquid).
During this boiling stage, you can start skimming off the scum using the slotted spoon. Some recipes tell you to add butter (size of a walnut), but for clear exhibition jellies removing the scum while at the top of the mixture is the still the preferred method. If after boiling there is any scum left, use folded paper towels to soak up the last remnants of scum.
The next crucial stage is judging the setting point, if using a sugar thermometer, insert the thermometer in the mixture and watch the reading climb. Jellies usually set at 104-106ºc (220-222ºF) at ground level. It is advisable to check using the 'Cold Plate Test' as a final check.
After 10-12 minutes remove from heat, take a cold plate from the fridge and place a teaspoon of mixture on it, pop back in fridge for a few minutes, then remove. Holding the plate up to eye level push the edge of the now cold mixture with your finger, if the mixture starts to crinkle as you push it, the mixture has set, no further boiling is required.
If only slightly wrinkled, then carry on boiling for the next 5-8 minutes. If no crinkles appear boil for a further 8-10 minutes.

"Do not boil for longer, as this will not aid setting, as once the set point has been reached, further boiling only degrades the mixture."

Because of the method used to extract the juice, it is difficult to estimate the final amount, so be prepared, by have ready more jars than you think you will need. Jellies are best potted as soon as possible, if left they start to gel in the pan.
Beware Hot Items. place the pan on a heat resistant table mat, not on your work surface! Using your wire rack for hot jars, remove jars from oven. Give the jam a stir, fill your jars using the jam funnel until the level is 3mm from top.
If using metal twist covers put on now. Place hot jars on a table mat, allow to cool.

Stage 4: Finishing

For exhibition work, jellies can be sealed with wax disc and cellophane cover.
But I suggest that the metal twist cover is more secure, contents last longer and altogether neater. If using cellophane covers apply wax disc while contents are still hot.
Ensure that the wax disc will fit the jars used properly, fit wax side down. Then allow contents to cool before applying cellophane seal, using a saucer filled with tepid water, drape the cover over the water damping one surface only. Apply this now with the wet surface upwards, onto the rim of the jar, ensuring that the cover is applied evenly, smooth down the excess cover over the jar and retain with one small rubber band supplied with your jam covers.
Apply the label, created on your Word processor of course! Adjust the size for the jar, include type of contents and full date. Apply, with a 'Pritt stick' type adhesive, ensure that the label is placed between the seams of the jar. Now you can polish the jar as in the early tips, for that extra show sparkle.