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Method:
Wash fruit and cut into quarters.
Put into a large saucepan with just enough cold water to cover.
Cook, uncovered, until fruit is soft and loses its color, at least 1
hour. Strain through 2 or 3 layers of muslin or a jelly bag.
Do not squeeze or the jelly will not be sparkling and clear. Wet
the cloth and wring it out before pouring fruit into it, or a lot of
juice will be absorbed by the cloth. Measure the strained juice
and cook no more than 4 or 5 cups at a time. Allow 3/4 cup sugar
to each cup of juice. Bring juice to the boil, and warmed sugar
and about 2 tablespoons strained lemon juice and stir until sugar
dissolves. Now cook jelly without stirring, skimming off any
froth that rises to the top, until jelly will set. To test, take
a spoonful of the liquid, cool slightly and pour back into pan from
the side of the spoon. When it no longer runs off in a steady
stream but thickens and 'sheets' as it falls, it is ready. Pour
jelly into sterile jars and cover with a thin layer of melted
paraffin.
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