BASIC JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
BASIC RECIPE FOR DELICIOUS HOMEMADE JELLY
Are you looking for a sweet and tasty spread that you can add to your meals? Homemade jellies taste great on toast, muffins, and scones, and the good news is they're so easy to make with only a few ingredients. We'll walk you through...
Provided by wikiHow
Categories Desserts and Sweets
Number Of Ingredients 4
Steps:
- Sort and wash ripe fruit for your jelly. You can use any fruit to make your own jelly. Pick fruits that are fully ripe for the most intense flavors, and toss out any damaged or diseased pieces you find. Rinse all the fruit you're using under cool running water to clean off any dirt on the surface. You'll need enough fruit for about 4-5 cups (950-1,180 ml) of fruit juice, so use: 3 pounds (1.4 kg) of apples for 4 cups (950 ml) of juice. 3 pounds (1.4 kg) of strawberries for 4 cups (950 ml) of juice. 2 1⁄4-3 3⁄4 pounds (1.0-1.7 kg) of blackberries or blueberries for 4 cups (950 ml) of juice. 3 1⁄2-4 pounds (1.6-1.8 kg) of fresh grapes for 5 cups (1,200 ml) of juice. You can use pre-packaged fruit juice instead of fresh fruit.
- Cut the fruit into 1 in (2.5 cm) pieces. It's a lot easier to extract juices when your fruit pieces are bite-sized. Use a chef's knife to chop all of your fruit into cubes. Leave the peel and core with the pieces since they contain pectin, which will help give your jelly its texture. Small fruits like berries and grapes are tiny enough that you don't need to cut them beforehand.
- Crush the fruit with a potato masher in a large pot with cold water. Pour all of the cubed fruit pieces into a large pot. Press the fruit with a potato masher to extract the juices. If you don't see a lot of juice in the pot, you may need to add some cool water to help break the pieces down. For every 1 pound (0.45 kg) of apples, add 1 cup (240 ml) of water. For 1 pound (0.45 kg) of blackberries or blueberries, use 1⁄4 cup (59 ml) of water. Use 1⁄4 cup (59 ml) of water for 1 pound (0.45 kg) of grapes. Add 1⁄4 cup (59 ml) of water for 1 pound (0.45 kg) of strawberries.
- Bring the fruit to a boil and simmer it over medium-low heat until it's soft. Set the pot on your stove and turn it on high heat until the fruit mixture starts boiling. After it bubbles, turn the heat down and let the fruit soften. Stir the fruit frequently so the fruit doesn't burn or stick to the bottom of the pot. Give yourself about 20-25 minutes if you're extracting apple juice. It usually takes about 5-10 minutes to extract juice from blackberries, blueberries, strawberries, and grapes. As the fruit cooks, try using your potato masher on the pieces to crush them and extract even more juice.
- Strain the fruit juice into a bowl through a jelly bag. A jelly bag has a fine mesh that hangs over a bowl so the juice can drain out. Set a bowl underneath the jelly bag and slowly pour the fruit into it. Just let all of the juice drip out of the bag before you get rid of the fruit pieces. You can squeeze the fruit while it's inside the bag to get more juice, but your jelly may look cloudy. If you end up squeezing the bag, strain the juice one more time to get rid of any small pieces that snuck through.
BASIC HONEY JELLY
Make and share this Basic Honey Jelly recipe from Food.com.
Provided by byZula
Categories Jellies
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Heat honey and water to boiling, stirring constantly. Add liquid Fruit pectin and bring back to boil. Allow to cool in jelly jars.
BASIC TEA JELLY
I was intrigued by the idea of making jelly out of tea when someone posted a request for recipes. I tried this one, and I like it alot. Obviously, it all depends on the quality of your tea. So far I've only tried this with a very high quality organic chai, and it is SO good! If you find a type of tea that works really well for this, post a review and let us know! [http://www.seedsofknowledge.com/teajelly.html]
Provided by dividend
Categories < 60 Mins
Time 1h
Yield 4 1/2 pints, 24 serving(s)
Number Of Ingredients 5
Steps:
- (If not including juice and using a tea infusion as your only liquid, increase the amount of water to 2 cups.).
- Bring water to boil, add tea bags and steep for 30 minutes.
- Discard tea bags. Add sugar (and optional juice) to brewed tea and bring to a boil.
- Boil for 2 minute stirring.
- Remove from heat and add pectin, return to boil and allow to do so for 1 minute.
- Skim off any foam.
- Pour hot jelly into jars and process for 20 minutes.
Nutrition Facts : Calories 97.1, Sodium 0.8, Carbohydrate 25.1, Fiber 0.1, Sugar 24.9
BASIL JELLY
We grow lots of basil for our local farmers market, and this is a unique way to use it. The jelly is really good with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 40m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and, if desired, food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
JELLY ROLL
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
- Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
- Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
- Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
- Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 236 calories, Carbohydrate 54.9 g, Cholesterol 37.4 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 127.7 mg, Sugar 41.8 g
More about "basic jelly food"
HOW TO MAKE EASY HOMEMADE JELLY: BASIC JELLY RECIPE …
From masterclass.com
2.8/5 (135)Total Time 25 minsServings 4
- 2. Mash the grapes with a potato masher (or fork), so the juice begins to flow. Alternatively, pulse in a food processor.
- 3. Place grapes in a heavy-bottomed pot, add 1 cup of water and bring to a boil over high heat. Lower to a simmer and continue cooking for 10 minutes.
- 4. Strain juice from whole pieces of pulp using a cheesecloth or jelly strainer, you should be left with 5 cups of juice. If not, you can add some more water.
LIST OF 13 BEST EASY JELLY RECIPES FOR EVERYONE!
From nutritionkit.com
Estimated Reading Time 7 mins
- Super Easy Jelly Doughnuts. This recipe has a long history and it has been with us for a long time. However, not many people know about it. It is a simple yet wonderful way to use up day old white bread and the some very simple to prepare ingredients.
- Jelly Puffs. This is really a very easy to make and delicious dish to make at home and enjoy with your family members and friends! You can use any type of jelly you love instead of strawberry jelly.
- List Of Easy Jelly Recipes – Grape Jelly. This is a simple and short grape jelly recipe, and everyone can make it! Ingredients: 1 (2 ounce) package powdered fruit pectin.
- Best Easy Jelly Recipes – Garlic Jelly. The jelly could be used as a condiment. Add it to meat marinades, or brush it on poultry or roasts cooking. It is perfect to be served with cream cheese and crackers.
- List Of Easy Jelly Recipes – Mint Jelly. This simple to make mint jelly can be actually considered as an added surprise to a delicious sandwich or a perfect accompaniment to lambs.
- Best Easy Jelly Recipes – Zucchini Jelly. This simple and wonderful way to use zucchini has been stayed with us for a long time and is still requested by my family members and friends until today.
- List Of Easy Jelly Recipes – Jalapeno Jelly. This recipe came from Canada – in the Black Lakes. It would be the best jelly dish you have ever tasted. Especially, it is very simple to make.
- Best Easy Jelly Recipes – Green Tomato Jelly. This is a deceiving raspberry pepper jelly that you can use green tomatoes to make! You can serve this with cream cheese as your perfect appetizer, but it is also good over grilled fish or chicken.
- Best Easy Jelly Recipes – Almond Jelly. This is one of the easiest jelly dishes that you may have to spend a lot of money if you choose enjoying it in a Chinese restaurant.
- Best Easy Jelly Recipes – Pepper Jelly Pork. Spicy-sweet pork tenderloin is very simple to make and will be great for everyone! Serve with cornbread or a soft polenta and cucumber-red onion salad.
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