Can someone give me a recipe for jelly I can make using bottled fruit juice that will take less than an hour?!
I know it would take extra time for it to cool and set before they could eat it, but they can let it cool once they leave class and have it for breakfast the next day at their house.
My question is this: Can someone give me a recipe for fruit jelly that takes around an hour to prepare from start to jar?
If asking this is like asking how to bake a cake in five minutes, please forgive me. I've never made jelly. :)
Answers: I'm teaching a group of junior high kids how to cook basic items for use in a tea party. I thought it would be neat to let them make their own jelly. In the interest of time (and money) I thought I'd simplify it by using only the basics: fruit juice, pectin, sugar, etc. (We only have an hour for class.)
I know it would take extra time for it to cool and set before they could eat it, but they can let it cool once they leave class and have it for breakfast the next day at their house.
My question is this: Can someone give me a recipe for fruit jelly that takes around an hour to prepare from start to jar?
If asking this is like asking how to bake a cake in five minutes, please forgive me. I've never made jelly. :)
Ingredients
5 c. of grape juice
7 c. of sugar
1 (1 3/4 oz) box of sure-jel pectin
Directions
in a very big pan, put 5 c. of of the juice.
Next add in the fruit pectin to the juice.
This needs to be mixed well.
Now on high flame, bring to a full boil, and boil hard for approx. 1 minute, stirring constantly.
Then add in sugar all at once, and bring back to a full boil, again boil hard for approx. 1 minute stirring constantly.
Now remove from heat, skim off foam, and pour into hot jars.
seal jars
If you want to show them how to do it with raw ingredients. (It is also healthier and cheaper and shows them the value of knowing how to manipulate your food at home rather than in a factory.) (And really jelly)
Apple Jelly
6 1/2 lb apples (Washed and quartered. Peels on and cores still in.)
Place apples in a saucepan with 5 pints of water and bring to a boil. Boil for an hour.
Pour everything into a jellybag and let the juices drain overnight.
(A jelly bag is essentially several layers of cheesecloth in bag form.)
At this point you could have the class and explain what happened yesterday. It would be very easy to follow.
Pour the juice back into the pan. Add 6 1/2 lb granulated sugar.
Add the juice of 6 lemons.
Bring to a boil. Boil to a setting point. Jar.
*A setting point can be determined a couple of different ways.
When the jelly is at 220 degrees F.
When you put a little on a room temp saucer a skin should form and wrinkle when pushed.
A spoon dipped in the jelly should run off the jelly, but as it nears the end it should be jellying in a flake pattern and running off in a thicker and thicker stream.
If you over cook your jelly, it will never set.
Do not jar it if it does not come directly from the boil into a hot jar (or you risk having contaminated jars).