basic fruit jelly recipe

Categories
Confections
Christmas
Yield
50 Servings
MeasureIngredient
1 pounds 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 cups Sugar
1 tablespoon Butter
½ cup 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 ¾ 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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