how do you cook jelly?

Question

I need step by step instructions.

Answer 1

Its easy.
Go and get the jelly from your local store.
Open it
Pour the contents and mix with water.
Let it boil and stir it.
After boiling it let it cool down
Leave it in the fridge,
wait a few hours
and jobs done.
Take a spoon and eat it.
Clean your dish.
Wipe the dish dry.

Phew what a lengthy instruction.
Anyway enjoy your jelly

Answer 2

If you buy pectin, it will usually have very precise, step-by-step instructions, and it's the easiest for beginners. There are full-sugar pectins, and low-sugar pectins.

However, you can make jelly with high-pectin fruits (strawberries, for example, or cherries) pretty easily.

First, sterilize some pint jars by putting them in a big pot, cover them with water, and boil them for at least 10 minutes. You'll want to put the lids in at the very end to sterilize those. Make sure you have tongs to get the hot jars out.

Second, get rid of the stems and leaves of the fruit. Wash. Put in a pot with just a little water, and bring to a boil. Mash a little bit, to release juice.

Strain the fruit through a cloth (like cheese cloth or a jelly-bag) into a measuring cup. Put the juice back into the pot, and add that much in sugar (for example, you have 2 cups of juice, you would add two cups of sugar). Bring to a boil, and stir over medium heat, until you see "sheeting" on the spoon -- the jelly doesn't just drip off, but kind of runs off in a sheet. Turn off the heat.

Pack in sterilized pint jars, and boil the jars & jelly for 15 minutes. Remove from boiling water, and let cool naturally. The jelly should gel within a week. Don't mess with it too much.

If it never gels, you can still use it as pancake syrup or on top of shaved ice or ice cream.

Answer 3

First you have to buy a jelly powder or even jelly bars.There can be found in the grocery shop.

50gm jelly's bar (actually the amount is depend on the think of your jelly that you want it.If you want to may the soft jelly than put less jelly powder.)
coloring-essence (any color that you like.Usually red)
A jar of water
1kg sugar

1.Put a water in the pot
2.Put the jelly's bar
3.Stir until the jelly's bar disappear and put sugar
4.Put the coloring essence
5.Stir again
6.Put in the tray and let it cold first
7.Put in the refrigerator around 3 hours

If you intend to do colorful jelly.Then you have to cook it in the small amount.After the first layer is harden then put another layer with the different color and you will have it.

Or if you want some different.You make all the colorful jelly first and dice it.Then cook another jelly that is plain in color and spread the colorful diced jelly when you pour it in the tray.

Or you may try my favourite jelly.

You just need to replace the coloring essence with brown sugar and put the white eggs (3) while you stir. You may see the eggs will be on top and the jelly will be at the bottom when you put it in the tray. Or if you want to have a party.Find the party cup and fill it up.

GOOD LUCK...

Answer 4

Aren't there any instructions on the pack??Oh,well..Here are the steps..

1. Pour all the powder on a 3-5 inches bowl..(a plastic tapperware would be recommendable)

2. Pour some mineral water on it and make sure it's an inch before it overflows..

3. Put it in the refrigerator for a couple of hours (depends on the temperature of your refrigerator)..

4. Check it out later and see to it that it's already jelly..Don't eat it yet if there's some liquid..It ain't good..

5. Enjoy eating it!!

Answer 5

Depends on the type of Jelly you mean. You can make a savoury jelly, by boiling up bones for ages, then allowing the resulting liquid to set. You can make fruit jellies in a number of ways - extract the juice from the chosen fruit, and use either gelatin or agar to set it to a gel like consistency. (Or you can always go and buy a block or packet of the stuff from the shop, and just add hot water and allow to set as many folk have suggested.) There are also other cooked jellies - I am thinking particularly of apple, bramble or rowan berry. To make these you chop up and boil the fruit, liquidise it and then allow the resulting puree to drip through a muslin bag. Add sugar (quantity dependant on recipe) to the resulting juice and then boil until"setting point" is reached. Some fruits set easier than others due to their high pectin content - if you want to be sure of a set use commercially prepared pectin, such as "Certo" (instructions for use on the bottle)
I have defined jelly in the sense in which it is used in the U.K. In U.S. I understand that which we call jam is described as jelly (and whole books have been written and devoted to cooking Jam!)

Answer 6

Strawberry Jelly

This can be set in individual glasses, a cut glass bowl or a jelly mould. If you would like to add fruit, drop a few raspberries in just before the jelly sets. John Lewis sells jelly bag kits that clip on to the bowl.

Serves 4

Ingredients
1kg ripe strawberries, hulled and sliced
½ lemon, juiced
3 tablespoons Cointreau
55g caster sugar
6 sheets fine leaf gelatine

Instructions
Place the sliced strawberries in a large, heat-proof bowl. Cover with clingfilm and set over a pan of simmering water. Cook for 45 minutes, stirring occasionally, until the strawberries release all their juice. Suspend a jelly bag, or a large sieve lined with muslin, over a large bowl. Fill with the strawberry mixture and leave to drip. Discard the flesh and measure the juice. Add the lemon juice, Cointreau and enough water to make 550ml. Pour into a saucepan and add the sugar.

Break up the gelatine and place in a small bowl with 3 tablespoons of water. Leave to soak for 5 minutes. Gently heat the strawberry juice, making sure that the sugar has dissolved. Once piping hot, add the soft gelatine and stir until it has melted. Do not let the gelatine boil.

Rinse out your jelly mould, then fill with the strawberry juice. Once cold, chill until set. Turn out by dipping the mould for a few seconds in a bowl of hot water. Invert onto a serving plate and give a sharp shake. Serve with a jug of cream.

Answer 7

GRAPE JELLY

4 c. (approximately) grapes
Jelly bag
3/4 to 1 c. sugar (per cup of juice)

Wash and stem grapes. Add 1/4 cup water for each 4 cups grapes. Heat to a boil and simmer 10 to 15 minutes. Strain through jelly bag. Let stand overnight in cool place. Dip juice out and strain again. Mix 1 cup sugar for each cup of grape juice. Heat, stirring until sugar is dissolved. Cook until syrup sheets off spoon. Pour into hot jelly glasses.
Hope you like grape jelly...lol

Answer 8

Tip contents of pkt in to a jug add boiling water and stir until the jelly has melted pour in to a bowl, leave to set.No cooking required.

Answer 9

Follow the instructions on the packet.

cut up cubes in a glass bowl and add one pink of boiling water , stir and leave for 3 hrs

Answer 10

What kind of jelly do you mean? Jelly as in jam to spread on bread, or jelly as a dessert, or jelly as in brawn or aspic ? Be more specific.