Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through. Place the blackberries, apple, water and ...

To be considered fruit jelly, there must be at least 45% fruit juice in the recipe. Fruit preserves often refer to the entire category of fruit spreads, but they’re actually their own condiment.

Remove from the heat. Strain the cooked fruit though a jelly bag or muslin-lined sieve set over a large bowl – press lightly on the surface to push the juice, leaving the fruit fibres in the muslin.

Put the fruit in a steel or glass container, cover with water and keep overnight. When slightly thinner than jam consistency, add the sugar and lemon juice. 6. Lower the heat and keep stirring till ...

This easy jam recipe works with almost any fruit. The results are modestly sweet and balanced with lemon juice. Learn how to make jam without pectin. It was spring of 2008, the strawberries were ...

Prepare jelly jars and rings by either sterilizing them, which will shorten the processing time, or by washing them thoroughly in hot, soapy water and then rinsing well. Place jars and lids in a ...