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	-