More Jelly:Pectin is essential for getting jellies to set firm. Fruits, such as cherries, contain little pectin and must be combined with other fruits high in pectin or with commercial pectin to obtain a good set, one of the recipes below will teach you to use this product.

Rose Hip jelly.

Rose hips have been an important food where any kind of roses can be found. They are extremely high in vitamin C, much more so than oranges.

(Makes 3-4 jars, 227g - ½ lb) - (Type of Set: very high)

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. Cook fruit separately, Place the fruit, lemon juice if used and water into two large saucepans bring to the boil, then simmer until fruit is soft, use potato masher, crush fruit to extract juice. Strain through Jelly bag, measure strain juice, calculate sugar, combine fruits in your preserving pan, test for pectin (Should obtain a high jell mass). Bring to the boil. Add sugar, boil to setting, pot and cover.
Follow instruction on jelly page.

Blackberry jelly.

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

  • Blackberries: 1.8kg / 4 lb
  • Lemon juice: 4 tablespoons
  • Sugar white: add 450g / 1 lb for each 600ml / 1 pint of strain juice.
  • Water: 450ml / 1 pint

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. 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.
Follow instruction on jelly page.

Cherry jelly.

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

  • Red or black cherries: 1.8kg / 4 lb
  • Lemon juice: 4 tablespoons
  • Sugar White: add 450g / 1 lb for each 600ml / 1 pint of strain juice.
  • Water: 450ml / 1 pint
  • Bottle of "Certo" or similar commercial pectin

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, 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. Follow instruction on jelly page for the final boil.
The final boiling time will be shorter when using commercial pectin, which is usually added to the syrup, after boiling. (Read makers instruction first).

Grape jelly.

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

  • Black grapes: 500g / 1 lb
  • Apples cooking: 500g / 1 lb
  • Lemon juice: from 1 Lemon
  • Sugar White: add 450g / 1 lb for each 600ml / 1 pint of strain juice.
  • Water: 300ml / ¼ pint

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, Place the grapes in pan and crush with a potato masher. Chop apples whole, add with lemon juice and water to your preserving pan, bring to the boil. Turn down heat and allow to simmer until the fruit is soft about 30 minutes.
Follow instructions on jelly page.

Redcurrant

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

  • Redcurrants: 1.8kg / 4 lb
  • Sugar white: add 550g / 1½ lb for each 600ml / 1 pint of strain juice.
  • Water: none. This gives a powerful flavoured jelly, if a softer flavour is required then add, 600ml / 1 pint

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.
Place fruit complete with stalks into your preserving pan, bring to the boil. Turn down heat and allow to simmer until the fruit is soft. Follow instruction on jelly page.

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