Scribd Logo
Upload

Welcome to Scribd!

  • 44 views

    Jelly

    Uploaded by

    Joe Joseph
    This document provides a recipe for fruit jelly. It involves combining fruit juice or water, powdered gelatin, sugar, and fruit preserves or jam. The ingredients are brought to a boil to dissolve the sugar and gelatin. The mixture is then poured into a baking dish and refrigerated until set. Once set, the jelly is cut into squares and tossed in additional sugar before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Jelly

    Uploaded by

    Joe Joseph
    44 views2 pages
    This document provides a recipe for fruit jelly. It involves combining fruit juice or water, powdered gelatin, sugar, and fruit preserves or jam. The ingredients are brought to a boil to dissolve the sugar and gelatin. The mixture is then poured into a baking dish and refrigerated until set. Once set, the jelly is cut into squares and tossed in additional sugar before serving.

    Original Description:

    Jelly standards

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a recipe for fruit jelly. It involves combining fruit juice or water, powdered gelatin, sugar, and fruit preserves or jam. The ingredients are brought to a boil to dissolve the sugar and gelatin. The mixture is then poured into a baking dish and refrigerated until set. Once set, the jelly is cut into squares and tossed in additional sugar before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    44 views2 pages

    Jelly

    Uploaded by

    Joe Joseph
    This document provides a recipe for fruit jelly. It involves combining fruit juice or water, powdered gelatin, sugar, and fruit preserves or jam. The ingredients are brought to a boil to dissolve the sugar and gelatin. The mixture is then poured into a baking dish and refrigerated until set. Once set, the jelly is cut into squares and tossed in additional sugar before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    INGREDIENTS

    1 1/3 cups fruit juice (any flavor) or water

    4 packets powdered gelatin (1 ounce total)

    2 1/2 cups sugar

    2 cups fruit preserves or jam

    DIRECTIONS
    1.

    Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5
    minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups
    of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5
    minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and
    syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a
    fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2
    weeks).
    2.
    Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch
    squares. Toss in sugar to coat just before serving.

    INGREDIENTSNutrition
    YIELD6 pintsUNITSUS

    5cups grape juice (about 3 1/2 pounds of ripe grapes)

    1(1 3/4 ounce) boxof sure-jel pectin

    7cups sugar

    Check Out Our Top Jellies Recipe

    DIRECTIONS
    1. First make the grape juice using clean washed grapes.
    2. To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
    3. Bring to a boil and simmer covered for 10 minutes.
    4. Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
    5. In a very big pan, put 5 cups of the juice.
    6. Add the fruit pectin to the juice.
    7. Mix well.
    8. On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
    9. Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1
    minute stirring constantly.
    10. Remove from heat, skim off foam and pour into hot jars.
    11. If using paraffin, pour hot paraffin in on top of jelly.
    12. Or seal with canning lids.

    You might also like