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BASIC FRUIT JELLY RECIPE
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Plus 2 oz fruit pulp
(cup measurements are given
With specific recipes)
Syrup from canned fruits
(used only with certain
Fruits- see specific recipes
3 c Sugar
1 tb Butter
1/2 c Liquid, pectin-based,
Jelling agent (Certo)
PREPARING THE FRUIT:Wash, peel and seed the fruit if
necessary. Most fruits are then pureed (see
instructions given with specific recipes). Some fruits
are used as they are and others are mixed with syrup
from canned fruit. Because of their relatively neutral
taste, peach and apricot syrups are best. They can
even be mixed together. PREPARING THE MOLD AND JELLING
AGENT: Line a small brownie pan(8x8x2-in.) with
parchment paper. If using the jelling agent in a
bottle, simply open the bottle; if using pouches, cut
them open and stand them upright in a large jar or
measuring cup so that they will be ready to use.
COOKING THE FRUIT JELLY: In a large heavy-bottomed
saucepan, place the fruit pulp or the fruit pulp-syrup
mixture and the sugar. Bring to a rapid boil over high
heat, stirring constantly with a wooden spatula. Once
a full rolling boil is reached start the cooking time;
this will be from 4 to 9 minutes, always at a rapid
boil and stirring constantly, depending on the fruit
used (specific cooking times are given in specific
recipes). Add the butter halfway through the cooking
time. When it is time, remove the saucepan from the
heat and immediatly add the liquid jelling agent; stir
vegorously for a few seconds to be sure that it is
completely mixed into the jelly mixture. TO MOLD, CUT
AND SERVE THE FRUIT JELLIES: As soon as the jelling
agent has been stirred in, pour the boiling hot fruit
jelly into the brownie pan. Allow to set and cool
completely, which will thke at least 2 to 3 hours.
When the jelly is completely cold, run the blade of a
knife all around the edge of the pan. Unmold and
remove the paper; then cut it into squares about 3/4
inch on a side. Roll the squares one at a time in
granulated sugar (preferably large grained). This step
is not absolutely necessary; it does, however, keep
the jellies from sticking to one another if piled on
top of each other when served, and makes them more
attractive. The fruit jellies can be placed in
individual paper cases and served in a wooden box or a
basket, or they can simply be piled on top of each
other on a plate. TO STORE: The uncut jellies will
keep for two months wrapped in the nonstick parchment
paper it is molded on, placed in a box and kept in a
cool cellar or refrigerator. If kept in a refrigerator
the jelly picks up a little moisture but keeps its
shine better. Once cut and rolled in sugar, the
jellies will keep for a week in a closed container in
the refrigerator. It is preferable to place them in
individual paper cases if they are to be stored this
way, to keep them from sticking together. These
homemade fruit jellies are much softer than commercial
ones.
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