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Making Jelly, Making Jam, How to Make Jam and Jelly

making jelly

Easy steps for making jelly at home. Learn how to make delicious homemade jams and jelly using fresh or frozen fruit such as strawberries, raspberries, blackberries, blueberries and more.

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During the long cold days of winter is the ideal time for making jelly.

Jellies are the perfect addition for spreading on homemade bread and pastries or giving in jars as thoughtful gifts to loved ones.

A pantry shelf lined with your pick of flavorful jars of preserves makes a house feel more like home.

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Helpful Hints for How to Make Jam and Jelly

Preserving jars should be sterilized.

A full rolling boil means one which cannot be stirred down with a spoon.

The bubbles in a gentle simmer disappear when the pot is stirred.

Make certain to use a large enough pot. Nothing makes more of a mess than boiled-over jelly!

The word preserves is used to refer to all forms of sweetened jarred fruit, although jelly is clear with no fruit pieces.

Jelly is made from strained fresh fruit, plus added sugar, with or without pectin.

Boiling Water Bath Procedure for Making Jelly and Jam

Fill the canner halfway with water.

Preheat the water to 180 degrees for hot-pack jellies.

Place the filled canning jars, with lids securely on, in the rack that fits inside the canner.

Put the rack down into the hot water.

If needed, add boiling water so the water level is at least one inch above the jar tops.

Turn the heat to its highest position until the water reaches a full rolling boil. making jelly

Set a timer for the required minutes given in the recipe.

Cover the canner with lid.

Lower heat to keep water gently boiling throughout the processing procedure.

Add more boiling water, if necessary, to keep the water level one inch above the jars.

After the recommended time in the recipe has elapsed, shut off the heat, and take the lid off of the canner.

Using a jar lifter, remove the jars.

Cooling and Storing Jelly

Place the jars on a clean towel to cool, allowing a space of at least an inch between the cooling jars.

Cover jars with clean dry towel while they are cooling if there is a draft in the room.

In about 24 hours, after the jars have cooled, test the seals of the metal lids using your thumbs.

Press down hard on the center of the lid. If the lid does not move downward, the jar is sealed.

If the lid "clicks" when you press the center, it is not sealed.

If a couple of the jars are not sealed properly, refrigerate them to be used right away.

You can also test the strength of the seal when making jelly by removing the screw ring cap and trying to lift the canned jar by its lid.

Label jars, and store in a cool dry place.

How to Make Jelly From Strawberries

Making jelly from strawberries is very simple if you follow these easy steps:

Using a wooden spoon, crush 2 ½ quarts of ripe, washed, hulled strawberries.

Put the pulp into a jelly bag and allow the juice to drip through.

Depending on the juiciness of the fruit, this step could take from a few hours to overnight.

To avoid making jelly that is cloudy, do not squeeze the jelly bag to get more juice.

Jelly Cooking Process

Measure 3 ¾ cups of juice into a large pan.

Add ¼ cup of lemon juice and 7 ½ cups of sugar.

Place over high heat.

Bring to a boil, constantly stirring.

Stir in the liquid pectin.

Bring to a full rolling boil.

Boil hard for one minute, continuously stirring.

Remove from the heat.

Skim off the foam with a spoon.

Filling Containers, Canning, Cooling

Pour mixture rapidly into hot, sterilized jars.

Allow ¼ inch of room at the top of the jars.

Wipe the rims clean.

Put the lids on the jars.

Process jars in a boiling water bath for 5 minutes.

Set the jars in a location free of drafts to cool.

Test the seals after 24 hours has passed since making jelly.

When making jam and jelly, the last step is:

Label jars, and store in cool dry location.

Making Jelly to Vegetable Gardening

Making Jelly to Preserving Food

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