Jelly-Making (with pectin)

Jelly that is made from all types of fruit, both high-pectin and low pectin, with added (commercial) pectin – liquid or powdered. This method results in a higher quantity of jelly than the no-pectin jelly-making method and does not need to be tested for the gel stage.
Make fruit juice.
Wash fruit, dice fruit and crush soft fruit and simmer with water to extract juice. Strain slowly. You can also use pre-made 100% fruit juice.
Make jelly.
Combine juice and powdered pectin (plus lemon juice for low acid fruits). Bring to a boil. Add sugar all at once and boil as hard as possible for 1 minute. Remove from heat and discard foam. Fill hot jars with hot jelly then process for 10 minutes in a boiling water canner.
NOTE: liquid pectin is added after the jelly mixture has been boiled. 
APPLE                               APRICOT                        BEER                              BLACKBERRY
BLUEBERRY                   CHERRY                         CIDER                            GRAPE
LEMON                             MANDARIN                   MANGO                         MINT                  
MIXED BERRY                MULBERRY                  ORANGE                        PEACH       
PINEAPPLE                      PLUM                              POMEGRANATE          RASPBERRY
REDCURRANT                STRAWBERRY             WATERMELON            WINE

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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