Abc Jelly Recipes

ABC JELLY

Steps:

• Cook each fruit separately with wee bit of water - barely cover.
• Strain overnight through jelly bag. Do not squeeze.
• Mix juices and measure the liquid the next day.
• Bring to a boil.
• Add 1-1/2 cup sugar for every cup of liquid.
• Boil rapidly until the jelly will set when tested.
• Allow to stand for a few minutes, then pour into hot, dry jars.
• Cover when cold.

CITRUS JELLY

Steps:

• Pour grand marnier over fruit segments with a sprinkle of sugar and set aside.Sprinkle gelatine into two tablespoons of water in a little bowl which can be put in a microwave or dissolved over hot water.Combine 3/4 cup sugar with half a cup of orange juice in a pan over a low heat and stir until the sugar dissolves. Add the gelatine mixture and remove from the heat.Allow the mixture to cool for five minutes, add champagne and stir gently. Also add any (strained) juice from segmented fruit (add water to make up to one cup of liquid).Pour mixture into 6 individual serving glasses add fruit and mint, refrigerate until set.

BLACKBERRY JELLY

Steps:

• Put two small, sterilised saucers in the freezer - you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
• Wash and drain the fruit, cut the apple into 2-inch pieces and tip into a large, heavy-based saucepan with 200ml water and the lemon juice. Bring to the boil, then reduce the heat and simmer with a lid on for 10-15 mins until the fruit is soft. Stir occasionally using the back of a wooden spoon to help break down the fruit.
• Remove from the heat and allow to cool a little. Place the fruit in a muslin lined sieve over a large mixing bowl and allow the juice to drip through. Discard the contents of your sieve, retaining your muslin to use another time.
• Weigh the remaining liquid and return to the saucepan. Weigh three quarters of sugar to your total liquid amount (for example, if you have 400g of liquid, add 300g of sugar). Add the sugar to the berry liquid and stir over a low medium heat until completely dissolved.
• Turn up the heat and bring the fruit to the boil, stirring occasionally, and allow to boil hard for about 8 mins. If using a thermometer, you're looking to reach 105C. If not, check the setting point of the liquid after 8 mins by removing a saucer from the freezer and adding a teaspoon of the berry liquid to the plate. Allow to sit for a minute. Push your finger through the liquid - if it starts to wrinkle the jelly is ready. If not, return to the boil and try again after another minute.
• Pour into sterilised jars and allow to cool completely. Store in a cool dark place.