Basic Fruit Jelly Recipe

Title:
Basic Fruit Jelly Recipe

Yield:
50 Servings

Categories:
Confections,
Christmas




Ingredients:





     1 lb Plus 2 oz fruit pulp


          (cup measurements are given


          With specific recipes)


          Syrup from canned fruits


          (used only with certain


          Fruits- see specific recipes


     3 c  Sugar


     1 tb Butter


   1/2 c  Liquid, pectin-based,


          Jelling agent (Certo)






 PREPARING THE FRUIT:Wash, peel and seed the fruit if necessary. Most fruits


 are then pureed (see instructions given with specific recipes). Some fruits


 are used as they are and others are mixed with syrup from canned fruit.


 Because of their relatively neutral taste, peach and apricot syrups are


 best. They can even be mixed together. PREPARING THE MOLD AND JELLING


 AGENT: Line a small brownie pan(8x8x2-in.) with parchment paper. If using


 the jelling agent in a bottle, simply open the bottle; if using pouches,


 cut them open and stand them upright in a large jar or measuring cup so


 that they will be ready to use. COOKING THE FRUIT JELLY: In a large


 heavy-bottomed saucepan, place the fruit pulp or the fruit pulp-syrup


 mixture and the sugar. Bring to a rapid boil over high heat, stirring


 constantly with a wooden spatula. Once a full rolling boil is reached start


 the cooking time; this will be from 4 to 9 minutes, always at a rapid boil


 and stirring constantly, depending on the fruit used (specific cooking


 times are given in specific recipes). Add the butter halfway through the


 cooking time. When it is time, remove the saucepan from the heat and


 immediatly add the liquid jelling agent; stir vegorously for a few seconds


 to be sure that it is completely mixed into the jelly mixture. TO MOLD, CUT


 AND SERVE THE FRUIT JELLIES: As soon as the jelling agent has been stirred


 in, pour the boiling hot fruit jelly into the brownie pan. Allow to set and


 cool completely, which will thke at least 2 to 3 hours. When the jelly is


 completely cold, run the blade of a knife all around the edge of the pan.


 Unmold and remove the paper; then cut it into squares about 3/4 inch on a


 side. Roll the squares one at a time in granulated sugar (preferably large


 grained). This step is not absolutely necessary; it does, however, keep the


 jellies from sticking to one another if piled on top of each other when


 served, and makes them more attractive. The fruit jellies can be placed in


 individual paper cases and served in a wooden box or a basket, or they can


 simply be piled on top of each other on a plate. TO STORE: The uncut


 jellies will keep for two months wrapped in the nonstick parchment paper it


 is molded on, placed in a box and kept in a cool cellar or refrigerator. If


 kept in a refrigerator the jelly picks up a little moisture but keeps its


 shine better. Once cut and rolled in sugar, the jellies will keep for a


 week in a closed container in the refrigerator. It is preferable to place


 them in individual paper cases if they are to be stored this way, to keep


 them from sticking together. These homemade fruit jellies are much softer


 than commercial ones.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini