Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 oz Fruit pulp
Syrup from canned fruits *
3 c Sugar
1 tb Butter
1/2 c Liquid pectin-based jelling
- agent (Certo)
* Used only with certain fruits, see specific recipes.
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.
Line a small brownie pan (8x8x2") 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.
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.
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 3/4" 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.
The uncut jellies will keep for 2 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.
