Basic fruit jelly recipe
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Basic fruit jelly recipe
  Fruit    Confections    Christmas    Basics  
Last updated 6/12/2012 1:07:19 AM. Recipe ID 33247. Report a problem with this recipe.
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      Title: Basic fruit jelly recipe
 Categories: Confections, Christmas
      Yield: 50 Servings
 
      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.
  




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Recipe ID 33247 (Apr 03, 2005)

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