Homemade Jelly

Jelly is made in a similar way to jams but are strained to produce a clear jelly-like texture with a distinctive, bright and translucent colour and flavour. Only fruits which give a really good set are suitable for jelly-making, unless using a combination of fruits. Fruits rich in pectin include cooking and crab apples, gooseberries, damsons, red currants and black currants. Low pectin fruits, such as pears, cherries and strawberries may make the finished jelly cloudy and too runny. The fruits selected for jelly-making should be of the highest quality and slightly under-ripe to ensure the highest pectin content. As with all jam-making, it is important to use the fruit as fresh as possible but fruit can be frozen until convenient.

The japonica quince is high in pectin and makes a wonderful amber jelly which is delicately fragrant when combined with scented geranium leaves. Traditional favourites include bramble, elderberry, red currant and crab-apple but the distinctively flavoured hip and haw jelly has the advantage of an extremely high vitamin C content. The unusual mountain ash jelly is a delicious accompaniment to game, venison or saddle of lamb, and spiced tomato jelly is an ideal accompaniment to cold meats.

Delicious perfumed jellies include muscat and rose, and herb jellies have both an enticing aroma and a unique flavour. They are excellent served instead of sauce with meat or fish. Little preparation is required for fruits for jelly-making as the skins, cores and pips are discarded at the straining stage.

However, the fruit should be carefully washed and dried before use and any blemishes removed. Fresh or frozen fruits can be used for jelly but an extra one-eighth weight of fruit should be used to compensate for any loss or weakening of pectin. If frozen citrus fruit is used for jelly marmalade, the fruit can be placed in a bowl and boiling water poured over them. They should be left to stand for ten minutes. The oranges can then be cut in half across and the flesh scooped out, or roughly chopped with a sharp knife. Fruit for jelly-making should be slowly and thoroughly cooked to release the pectin and to break down the fruit. When straining the cooked fruit through the jelly bag, it is important not to squeeze or press the bag as otherwise the finished result will be cloudy. Suspending the bag will increase the rate of flow but at least one hour should be allowed for this process. (The pulp which remains from seedless fruit can be used as a basis for fruit cheeses).

The texture of a jelly bag is extremely important as too open a mesh will allow fruit tissue through and produce a cloudy jelly. It is advisable to purchase a purpose made jelly bag for large quantities. However, if one is not available, Huckenback, or other close-textured cloth, can be utilised for a homemade bag. Muslin, or wine-straining bags, should be avoided as the weave is too loose.

When filling jars with jelly, tilting the jars slightly will avoid bubbles forming. For jellies, the smaller the jar, the better the setting that results. A jelly pan should be as heavy as possible, with a ground base and thick sides to prevent burning. Stainless steel, aluminium or enamel-coated saucepans are ideal as the acid in the fruit does not react and taint the finished jelly.

Orange Marmalade Jelly

INGREDIENTS
Seville oranges 500g (1lb)
Water 1 1/2 litres (2 1/2pt)
Lemon 1
Granulated sugar 750g (1 ½ lb)
Makes 2-3 X 455g (1lb) jars
Ready to eat after 24 hours

Prepare the jars Place the oranges in a saucepan and cover with boiling water. Leave to stand for 2 minutes (or 10 minutes if using frozen fruit). Remove the oranges from the water. Cut off the peel from one orange. Remove all the pith from the orange peel. Cut the orange peel into very fine shreds. Place the shreds in a muslin cloth and tie it into a bag.

Chop the remaining whole oranges into small pieces. Place the oranges, muslin bag, lemon juice and water into a pan. Cover with a tight fitting lid and simmer gently until the peel is tender (approx. 2 hrs).

Place a sieve over a heat-proof bowl large enough to hold the contents of the pan. Line the sieve with 2 pieces of clean, fine cloth (or use a jelly bag). Pour boiling water through the cloth to scald it. Empty the water out of the bowl and discard. Remove the muslin bag and pour the contents of the pan into the cloth. Leave to strain. (The cloth can be suspended to increase the flow).

Ensure that no pieces of fruit remain in the strained liquid. Test for pectin. Pour the liquid into a large pan and add the sugar. Dissolve the sugar over a low heat. Brush down, then bring to the boil. Take the shredded peel out of the muslin bag and add it to the liquid. Boil until setting point is reached. Skim if necessary. Carefully pour the marmalade into jars and fill to the brim. Seal immediately, wipe down and leave to cool. Label and store.

Read the basics of Jam Making here
Lemon Curd
Make your own Marmalade
Homemade Jam
Homemade Pickles
Homemade chutney

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