Basic fruit jelly recipe

 
                          BASIC FRUIT JELLY RECIPE
 
 Recipe By     : 
 Serving Size  : 50   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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