fluffyknickers Posted May 7, 2009 Share Posted May 7, 2009 I have made jams but now would like to make some jelly so that I dont have seeds etc in it. How do I do it...easily! What stuff so I need and is it difficult and fiddly? Thank you Michelle Quote Link to comment Share on other sites More sharing options...
bluekarin Posted May 7, 2009 Share Posted May 7, 2009 From what I have read, as I haven't made it myself, is you strain the fruit mixture through a jelly bag. It takes hours and you can't help it along by squeezing the bag as it makes it go all cloudy. Quote Link to comment Share on other sites More sharing options...
ClaireG Posted May 7, 2009 Share Posted May 7, 2009 You do need something to strain the fruit through, either something like this http://www.lakeland.co.uk/jelly-strainer-set/F/keyword/jelly+bag/product/3809_3810 or you can rig something up yourself. When you've strained the fruit you measure the liquid and add a lb of sugar for each pint of liquid and boil to setting point as you would a jam. It's no more difficult than jam just more time consuming waiting for the fruit etc to strain. Quote Link to comment Share on other sites More sharing options...
Aga n Chickens Posted May 15, 2009 Share Posted May 15, 2009 I have had and used the Lakeland jelly bag set up for a few years and it's still going strong. Last year I decided to try Seville Orange peel free marmalade as I didn't have time to cut up all the peel and fussy stuff, so I chopped up the fruit and and put everything in the pan with the water, juice pips and all. Once the pulp had softened over the hours I tipped it into the jelly bag and let it drip into a large bowl overnight. Tip. Don't over fill the jelly bag or the resulting tidal wave of juice takes an age to mop up from the table/floor...been there.....done that Measured the resulting juice and used a pound of sugar to pint of juice ratio as mentioned before, but it took ages to get to a setting point. This year I did the same but used a jam thermometer and waited until the correct temp had been reached before getting it into the jars. This year I had a perfect set, last years never quite made it but was great poured over pancakes or mixed into cake mixture for a slightly different version of the famous Lemon Drizzle Cake .... ' St Clements Drizzle Cake' Good luck with your jelly making, the combinations are endless Rowan Berry, Rose Hip, Mint & Crab apple..... Regards, Christine Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted May 15, 2009 Share Posted May 15, 2009 I love making jellies as my lot don't like jam with bits in . For large quantities or if you don't have a jelly bag, a scalded clean pillowcase does the job just as well. I tie the pillowcase to the legs of an upside down chair with the bowl beneath it to catch the drips. Don't squeeze it at all and your jelly will be clear and beautiful. Good luck. It's no harder than making jam, just a longer process. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted May 15, 2009 Share Posted May 15, 2009 I have the tefal jam maker & it comes with a sieve bowl & steams the juice out of the fruit. I've not tried this setting yet, but will do when blackcurrants are in season! Emma.x Quote Link to comment Share on other sites More sharing options...
RutlandRooster Posted May 29, 2009 Share Posted May 29, 2009 It's very tempting to squeeze but it will make it go cloudy. I just hang a jelly bag on a butchers hook from the kitchen cupboad door with bowl underneath on the worktop. Have used pieces of muslin in the past but it's quite fiddly making a 'bag' to hang up. Leave it overnight to drip away - being asleep prevents you from squeezing! Quote Link to comment Share on other sites More sharing options...
