Making Fruit Jelly Using Apples for Pectin


| 7/19/2016 12:30:00 PM


Tags: food preservation, canning, pectin, jelly, fruit, Andrea Chesman, Vermont,

 

Apples add the pectin needed to make the fruit juice gel. 

Jellies made from just the juice of fruit are the most beautiful preserves, and they have many uses beyond PB&Js, including glazing fruit tarts and cakes, glazing meats, using in thumbprint cookies, even adding to herbal vinaigrettes for a hint of both sweet and fruit.

The only difference between making jam and making jelly is the extra step of extracting all the fruit juice and discarding the solids.  Jellies can be made easily with high-sugar pectins like Sure-Jell, with low-methoxyl pectins, like Pomona's Universal Pectin, or from homemade pectin. Or you can just throw some apples into the pot and let them contribute the pectin, which is what I do.

Although you can make completely sugar-free jelly, I don't recommend it. The sugar is a preservative.  Once opened, low-sugar jellies and jams will keep for about 3 weeks in the refrigerator before starting to mold or ferment. No-sugar jams have an even shorter shelf-life.

This summer with the last of my strawberries, I made strawberry jelly. Sixteen cups of mashed fruit (plus 4 apples) will yield about 8 cups of juice. The juice, sweetened with 2 cups of sugar, will yield about 4 half-pints of jam. To increase the yield, increase the sugar. These numbers apply to all the berries and stone fruits.


kitbrandt
8/15/2016 9:13:16 AM

Can this same method be used for jams...instead of jelly?


janh
8/15/2016 9:00:04 AM

I would like to substitute honey for sugar wherever I can--what quantities of honey should I use in this recipe? Thanks, Hearthstone - www.ModelEarth.Org




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