Our step-by-step guide for cooking jelly

This story is part of the “Seasons of Preserves: Berry Jelly” feature, which is part of a four-part series on preserving fruit at home called “LA in a Jar.”

Here are the four main steps in the jelly making process that will ensure a successful result:

EL SEGUNDO, CALIFORNIA, May 25, 2022: The first step in how to make blackberry jelly with Amaro marshmallows

(Silvia Razgova / For The Times)

first. Cook fruit: When making jelly, you want to extract as much juice as possible. Squeezing fruit with a juicer is messy and yields less juice than if you pre-cook it. Start by cooking the berries with a little water to allow every last bit of their flavor to seep into it. It sounds like you’re reducing the flavor of the juice, but you need water to help dissolve the sugar needed to mix into the jelly. Plus, when the jelly is cooked to the right stage, all the excess water will evaporate, leaving only the essence of the berry you started with.

EL SEGUNDO, CALIFORNIA, May 25, 2022: The second step in how to make blackberry jelly with Amaro marshmallows

(Silvia Razgova / For The Times)

2. Fruit filter: To get all the juice out, you have to strain the fruit. While it may seem like a simple process, there is a specific way to do it that gives you the best results. First, strain all the large pieces of fruit out in a fine sieve or sieve; This allows all the juice and pectin to escape from the fruity substance, which you then discard. Then you want to filter the juice again through a cheesecloth or fine sieve; this helps the juice to remove any residue or pieces of fruit that could have caused the final jelly to go cloudy. Also, never stir fruit or juice while it is going through either stage, or you could push through unwanted fruit. Let it drain naturally overnight so don’t rush it.

EL SEGUNDO, CALIFORNIA, May 25, 2022: The third step in how to make blackberry jelly with Amaro marshmallows

(Silvia Razgova / For The Times)

3. Combine with sugar and lemon juice: These two ingredients are needed to make all fruit preserves, but they are even more important when making jellies. The lemon juice reacts with the pectin in the liquid to help it solidify, and the sugars that contribute to its sweetness, combine with the pectin, to give your jelly the ideal setting. Use regular granulated sugar, organic or not, for crystal clear jelly, and be sure to strain the lime juice through a sieve so that the final lime juice doesn’t become cloudy.

EL SEGUNDO, CALIFORNIA, May 25, 2022: The fourth step in how to make blackberry jelly with Amaro marshmallows

(Silvia Razgova / For The Times)

4. Add alcohol after the agar has set: When you test the jelly set with a frozen test strip to make sure the jelly is ready to be poured into the jar and stored, remove the pot from the oven and while it is still bubbling, pour in the wine to flavor. If you stir the wine with the lime juice and sugar at the beginning of cooking, its flavor will wear off when the jelly is ready. Adding it at the end preserves its flavor – and because it’s such a small amount, it won’t ruin your final jelly set.

Get the formula:

Time2 hours 30 minutes, plus overnight cooling

yieldsMake 5 half pints or 5 cups

https://www.latimes.com/food/story/2022-06-16/step-by-step-guide-to-cooking-jelly Our step-by-step guide for cooking jelly

Russell Falcon

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