Jelly-Making (without pectin)

Jelly that is made from firm, high-pectin fruits including apples, blackberries, crab apples, loquats, plums and quince does not require added (commercial) pectin. This method results in a fruitier-flavoured jelly with a lower yield than added-pectin recipes.
   
 


 



   








Make fresh juice.
Use ¾ ripe and ¼ under-ripe fruit to make fresh juice – commercial/pre-made juice is lower in pectin – and use the skins/peels where applicable (i.e. apple peels have high pectin content). Wash fruit, dice firm fruit and crush soft fruit and simmer with water to extract juice. Strain slowly.
   
Make jelly.
Combine juice and sugar (plus lemon juice for low acid fruits), boiling hard until set. Remove from heat and discard foam. Fill hot jars with hot jelly then process for 10 minutes in a boiling water canner.
   
  Jelly-Making Guide (without pectin)
Fruit Fruit Quantity Water Simmering Sugar  
(per cup of juice)
Lemon Juice
(per cup of juice)
Apples
2 pounds (900g)
2 cups
25 minutes
1 ½ cups
3 teaspoons
Blackberries
1 pound (450g)
¼ cup
10 minutes
1 cup
-
Crab Apples
2 pounds (900g)
1 cup
25 minutes
1 cup
-
Grapes
1 pound (450g)
¼ cup
10 minutes
1 cup
-
Plums
1 pound (450g)
½ cup
20 minutes
¾ cup
-

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Acknowledgement 
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.