How to Produce Quality Fruit Jelly

This article describes the things to take into account when making a fruit jelly, so that your jelly works well and tastes great. This is especially important if you are having your jelly judged at a local agricultural or general show.

1. Choose fruits at the right stage. Fruit used for making fruit jelly should be just under-ripe and freshly picked.
2. Be aware of the proportions when making jelly. There is usually 1 cup of sugar to 1 cup of liquid. Ensure that the sugar is dissolved after adding, before it comes to the boil. Follow your recipe's instructions on any variations.
   
   
   
   
   
   
3. Ensure that the jelly is clear, sparkling, and transparent. There should be no signs of crystallisation. Do not squeeze the juice out of a strained jelly, or the jelly will go cloudy. Note that the last drops from the jelly bag contain the most pectin.
4. Be aware that most jellies are boiled rapidly. The exceptions are jellies made from apple or quince–these jellies benefit from slow boiling and a little less sugar.
5. Check the texture of the jelly. It should be tender. When cut, the jelly should cut easily and break with a distinctive cleavage. It should retain its shape when cut.
6. Use suitable containers for putting the fruit jelly in. Choose containers of the same size for consistency if you are displaying, and ensure that the lids fit tightly. Label each one. Again, if displaying, ensure that the labels are neat, consistent and well produced.