Making clear jelly requires fruit juice.
When you hear that you might get excited and think of using store bought juices. But don't do it. They have added ingredients that we don't want and can affect the gelling process. You want pure homemade juice that you made yourself and extracting juice from your fresh fruits isn't really isn't as hard as it sounds.
Here is a walk through on getting juice for jelly making.
For hard fruits like apples, pears and nectarines:
Make sure the fruits you choose are top quality.
Wash and remove the stems and blossom ends, it is not necessary to peel or core them.
Quarter or chop the fruit and measure it by slightly heaped quarts.
Add one cup of water for each quart of prepared fruit, put it and the fruit in a large saucepot.
Cover and simmer until the fruit is soft.
Strain the mixture through a damp jelly bag or several layers of cheesecloth to extract the juice.
For soft fruits like grapes, cherries and berries:
Stem and wash the fruit, then slightly crush it or follow your recipe guidelines.
Measure by quarts.
Add 1/4 to 1/2 cup water to each quart of fruit in a large saucepot.
cover and simmer until the fruit is soft and strain as in the above instructions.
Juice may be used fresh or you can freeze it or can it and use it later.
NOTE:
If juice is to be canned, heat it just to a boil. Ladle hot juice into hot jars leaving 1/4 " headspace.
Cap them and process 10 minutes in a boiling water canner. The processing time is the same for pints or quart size jars.
Below is a new color option of my basic dated sticker design for all your home canning needs.
When you hear that you might get excited and think of using store bought juices. But don't do it. They have added ingredients that we don't want and can affect the gelling process. You want pure homemade juice that you made yourself and extracting juice from your fresh fruits isn't really isn't as hard as it sounds.
Here is a walk through on getting juice for jelly making.
For hard fruits like apples, pears and nectarines:
Make sure the fruits you choose are top quality.
Wash and remove the stems and blossom ends, it is not necessary to peel or core them.
Quarter or chop the fruit and measure it by slightly heaped quarts.
Add one cup of water for each quart of prepared fruit, put it and the fruit in a large saucepot.
Cover and simmer until the fruit is soft.
Strain the mixture through a damp jelly bag or several layers of cheesecloth to extract the juice.
For soft fruits like grapes, cherries and berries:
Stem and wash the fruit, then slightly crush it or follow your recipe guidelines.
Measure by quarts.
Add 1/4 to 1/2 cup water to each quart of fruit in a large saucepot.
cover and simmer until the fruit is soft and strain as in the above instructions.
Juice may be used fresh or you can freeze it or can it and use it later.
NOTE:
If juice is to be canned, heat it just to a boil. Ladle hot juice into hot jars leaving 1/4 " headspace.
Cap them and process 10 minutes in a boiling water canner. The processing time is the same for pints or quart size jars.
Below is a new color option of my basic dated sticker design for all your home canning needs.
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