how to make jelly?i want it different type.?

Answer 1

Chilli Jelly (Good with cold meats and sausages) Makes about two jars worth

Ingredients

1 lb cooking apples
1 lb plums
1 1/2 pint water
3 fl oz apple cider vinegar
Roughly 1 lb sugar per pint of juice
4 oz (or to taste), per pint of juice, of deseeded and finely chopped chillies

Method

Roughly chop apples. Put in large pan with plums and water.
Bring to boil, cover and simmer for one hour.
Then, add 3 fl oz apple cider vinegar and boil for 5 minutes.
Strain juice off through a jelly bag until all juice filters through. Do not squeeze the jelly bag!
Put the juice in a clean pan and gently heat whilst adding the sugar, ensuring that the sugar doesn't burn.
When all the sugar has dissolved, boil vigorously until setting point is reached. This can be ascertained with the use of a jam thermometer. Let's say about 104.5° C for a medium consistency.
Allow to cool and stir in the chillies when you're sure that the jelly is stiff enough to stop them floating straight to the top!
Pour into warmed, sterilised, jars.

Answer 2

There are 3 basic goals that you need to meet:
1. Good taste
2. Good jell
3. Safe from bacteria

For good taste, you will want to choose top quality fruit that you like. You will need to control the sugar. You will need enough sugar to meet the second 2 goals, without overwhelming the fruit.

For good jell, it will depend on the type of fruit. Some fruits have natural pectin, and you will just need to cook the juice long enough until it reaches the jell stage (approximately 215 F--get a jelly thermometer). Other fruits will need added pectin before they jell. Note that there are different kinds of pectins. While they are all natural products, some require sugar in order to jell, and others do not. If you don't like to add a lot of sugar, be sure to buy a no-sugar added variety of pectin.

For safety, you need to have both acid in the fruit and sugar. Such an environment that is both acidic and sugary prevents bacteria from growing. So you need to add at least some sugar to the recipe if you want to store the jelly at room temperature. (Otherwise, you can freeze the jelly). After you add ingredients and get them to jell by boiling and/or adding pectin, you pour off the jelly into jars that have been sterilized by boiling. You put new lids on, but not tightly, and immerse the jars in boiling water for 5-15 minutes depending on the fruit. Then you can store the jelly safely at room temperature.

It's best to follow a recipe for the first few batches so that you have an idea of how much fruit and sugar to use. You can find recipes online, in books at the library, or in pectin packets and boxes of new jelly jars. Good luck!

Answer 3

Here is a true winner. This is my own recipe by the way.

My Mint Jelly

1 c. mint, crushed and firmly packed
1 ½ c. boiling water
1 pkg. pectin
3 ½ c. sugar
2 c. apple juice, natural apple juice with no additives

Place mint in a bowl; pour the boiling water over and steep for one hour covered. Strain tea to measure one cup. Put mint tea and apple juice into a pan and bring to a full boil; add pectin and boil 2 minutes. Set aside and skim off foam. Pour into sterilized jars and seal with lids; hot bath for 20 minutes.

Please do not use green food coloring. You will want to see through the jelly. This is a beautiful jelly that will sure to please.

You can harvest fresh mint in the springtime at your local fast moving stream.

McDonald County Fair 1981, Grand Champion winner

Answer 4

Making jelly can be very simple. I make it all the time!!

If you will buy some SURE-JELL (it comes in a small box like jello in the canning section of the grocery store.)
inside are recipes for all kinds of jellies and jams. Just follow the recipe for the flavor you want
Happy eating!!!!

Answer 5

strawberry freeze jelly surgel get a surgel box in canning section will have reciept in it suger strawberries and surjel
simple to make and don't take that long my family loves it on toast or ice cream

Answer 6

get a satchet of jelly powder, add boiling water, allow to set! Voilá!

Answer 7

check out www.allrecipes.com you will get a better selection there than you will on here, and you knnow they're real recipes that actually make what you want, rather than someone possibly making up a "recipe" that doesnt really make anything.

Answer 8

fruit, sugar, and liquid pectin. the pectin box will have recipes in it. if you put it in the freezer then ou don't even have to can the jelly.

Answer 9

Grape Jelly
http://www.pickyourown.org/grapejelly.htm
Apple Jelly
http://www.pickyourown.org/applejelly.htm

Sangria Jelly
1 1/2 C. burgundy wine
2 Tbsp. lemon juice
1/4 C. orange juice
2 Tbsp. orange liqueur
3 C. sugar
1 pouch (3 oz.) liquid pectin
Combine wine, juices, and liqueur in top of double boiler. Stir until sugar is dissolved, about 3-4 minutes. Remove from heat. At once, stir in liquid pectin and mix well. Skim off foam. Pour into sterile jars leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Fill and lid each remaining jar. Water bath 5 minutes.

Cranberry Jelly
Yields 1 pint (This recipe can be multiplies - to make a larger batch)
2 C. water
1 lb. cranberries
1 3/4 C. sugar
Bring water to a boil, add berries and cook for 8 minutes or until berries stop popping. Put berries through a sieve, add sugar to juice. Bring to a quick boil. Pour into sterile jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.

Dandelion Jelly
Boil 1 quart dandelion blossoms, picked fresh (no stems) in 1 quart water for 3 minutes. Remove from heat and stir juice.
Measure out and use 3 cups. Add 1 tsp. lemon or orange extract, 1 package powdered pectin. Bring to boil. Add 4 1/2 C. sugar. Boil until gelled. Pour into sterile jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes. (Concentrated frozen juice or fresh lemon juice may be used instead of extract).

Tomato Jelly
Yields 6 medium glasses
1 3/4 C. canned tomato juice
1/2 C. strained fresh lemon juice
2 tsp. Tabasco sauce
4 C. sugar
1 pouch (3 oz.) liquid fruit pectin
Combine all ingredients except pectin. Stir over high heat until mixture reaches a full boil. Stir in pectin and bring again to a full boil for 1 minute, stirring constantly. Remove from heat. Stir and skim for about 3 minutes. Pour into sterile jars, leaving
1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
This "lively" flavored jelly is equally good served with meats or spread on hot bread.

Mexicalli Jelly (Jalepeno or Hot Pepper Jelly)
Yields 5 Cups Use any hot chilies and peppers.
1/2 C. fresh hot chilies (seeded, ground) (about 1/2 lb. makes this amount)
1/2 C. sweet bell peppers (seeded and stemmed -- 2 medium peppers makes this amount)
1 1/2 C. cider vinegar
5 C. sugar
2 pouches liquid pectin
Grind chilies and bell peppers. Combine chilies, bell peppers and vinegar in pan. Bring to boil and simmer 15 minutes. Strain through cloth (see page 1). Do not squeeze out liquid, let drip to get a clear liquid.
Add sugar to strained liquid. Stirring constantly, bring to boil over high heat for 1 minute. Remove from heat and stir in pectin. Skim if necessary. Pour amber-colored jelly into sterile jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.

Black Currant Jelly
Yield 6 small jars
3 3/4 C. black currant juice
3/4 C. lemon juice
1 pkg. powdered pectin
6 C. sugar
To Prepare Fruit: Crush currants, place in kettle. Just barely cover currants with water. Simmer until soft, extract juice.
To Make Jelly: Measure sugar into dry bowl to be added later. Measure black currant juice into 6 or 8 quart kettle. If short of juice, fill last cup with water to equal exact amount. Add lemon juice. Add pectin to juice in kettle; stir well. Place over high heat; bring to boil, stirring constantly. Add measured sugar, mix well. Continue stirring and bring to a full rolling boil. Boil hard 2 minutes, remove from heat. Pour into sterile jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.

Strawberry-Rhubarb Jelly
1 1/2 lb. red stalks of rhubarb
1 1/2 qt. ripe strawberries
1/2 tsp. butter/margarine to reduce foaming (opt.)
6 C. sugar
6 oz. liquid pectin
Wash and cut rhubarb into 1" pieces and blend or grind. Wash, stem and crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice.
Measure 3 1/2 C. of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam. Fill sterile jars, leaving 1/4" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
http://www.pickyourown.org/jellyrecipes.htm

Answer 10

www.allrecipes.com