I am at the farmers market to pick up some produce and inspiration. And I found it at my favorite jelly vendor : I usually just pick up a few jars but instead I was inspired to make my own…..
What Is Jelly?
Jelly is made by extracting fruit juice and cooking it with sugar and pectin to thicken it to a firm, but spreadable consistency. It’s often used with whole fruits that have seeds in them or skins, like grapes, cranberries, and raspberries. Homemade jelly will have a complex flavor that you may not find in the generic jars at grocery stores.
The 3 Ingredients You Need to Make Jelly
- Fruit: If it’s your first time making jelly, use high pectin, high acid type of fruits like tart apples, crabapples, cranberries, blackberries, gooseberries, lemons, concord grapes, and currants. The high pectin content ensures a smooth and proper gel.
- Sugar: Sugar works with the pectin and fruit acids to create the gel texture in jelly. Beware that using less sugar can keep your jelly from setting, and adding too much can result in stiff jelly.
- Pectin: Pectin is the most crucial ingredient in making fruit jelly, it’s what creates
Satsuma Jelly :
- 4 cups satsuma juice
- 5 cups sugar
- 1 package pectin (1.75 oz.)
This jelly is made with the pure juice of the fruit.
Juicing the fruit – Peel the satsumas. Using a blender puree the fruit and process through a screen strainer to remove pulp. Or peel a small section on the top of the fruit and squeeze over a sieve. This will capture the pulp and the occasional seeds.
In a heavy duty aluminum pot, bring juice to a boil. Slowly add the pectin and dissolve.
Over medium to high heat, bring to a roiling boil; a boil that stirring won’t stop.
Add the sugar and bring back to a full boil, stirring continuously for 1 to 2 minutes.
Remove from heat and pour in hot sterile jars. Mixture will be a thin syrup but will thicken upon cooling.
Process in a hot water bath for 10 minutes.
- 5 cups white sugar
- 5 tablespoons powdered pectin
- 6 cups pureed watermelon (remove any seeds prior to pureeing)
- 1/2 cup bottled lemon juice
- Whisk together sugar and powdered pectin until they are fully integrated. Combine watermelon puree, sugar/pectin and lemon juice in a large, non-reactive pot.
- Bring to a boil and let cook until the temperature of the nascent jelly reaches 220 degrees. This can take anywhere from 15-30 minutes, depending on the width of your pot, the heat of your stove and even the weather you’re having. Check set using saucer test before removing it from the heat, to ensure that it will set.
- Remove from the heat and pour into prepared jars. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes.
- When time is up, remove from canner and let jars cool. When they’re cool enough to handle, remove rings . Let set at least a week before eating.