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Light Jellies




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Bernardin No Sugar Needed Fruit Pectin



List of Ingredients




BASIC RECIPE

4 cups (1000 ml) prepared juice
1 pkg (49 g) BERNARDIN NO SUGAR NEEDED FRUIT PECTIN

Sweetener — if using:
1 1/2 cups (375 ml) birch based granulated xylitol
OR
1 1/2 cups (375 ml) granulated sugar
OR
10 - 14 drops of liquid stevia (non-alcohol extracted base) adjust for your tastes
OR
1/2 - 3/4 c agave


Recipe



1. Measure prepared juice into a large, deep stainless steel saucepan. Whisk in No Sugar Needed fruit Pectin until dissolved.

2. If using sweetener, measure and set aside.

3. Stirring frequently, bring juice mixture to a boil over high heat. If using, add sweetener and return mixture to a full boil. Stirring frequently, boil 1 minute. Remove from heat. Skim foam.

4. Ladle jelly into jars following step #4 as indicated for Light Fruit Spreads.

5. Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process—boil filled jars —10 minutes**. Proceed as in Step 5 of Light Fruit Spreads.

Makes 3 to 5 x 250 ml jars. (Yield varies with chosen sweetener.)

JUICE FOR JELLY
• Wash fruit; drain thoroughly. Prepare as directed. Simmer fruit covered, stirring occasionally.
• Pour fruit into wet jelly bag or cheesecloth lined sieve placed over bowl. Let drip 1 to 4 hours or overnight. Add pear, apple or white grape juice if insufficient juice is extracted. For clear jelly, do not squeeze bag.

Apple, Crabapple [4 Ib/1.8 kg] - Remove blossom & stem ends. Cut into chunks. Add 4 cups (11) water. Simmer 10 minutes; crush & cook 5 minutes

Blackberry, Raspberry [12 cups/3 L] — Remove stems. Crush one layer at a time. Simmer 5 minutes. (Juice level in berries varies so quantity fresh berries needed may increase.)

Cherry (Sweet) [4 Ib/1.8 kg] — Remove stems; do not pit. Crush. Add t/2 cup (125 ml) water; simmer 10 minutes.

Currants 112 cups/3 L ] — Crush. Add water (1/2 cup/125 ml for Red; 1 cup/250mI for Black); simmer 10 minutes.

Blueberry [12 cups/3 L] — Remove stems. Crush one layer at a time. Simmer 5 minutes.

Elderberry [4 lb/1.8 kg] — Crush, simmer 15 minutes. Add I tbsp (15 ml) lemon juice to juice - pectin mixture.

Grape [4 lb / 1.8 kg] — Remove stems. Crush. Add 1 cup (250 ml) water; simmer 1 O minutes. (To prevent formation of tartrate crystals in the jelly, refrigerate juice overnight, then decant or strain through two thicknesses of damp cheesecloth to remove crystals.)

Saskatoon Berry [4.5 lb/2.1 kg] — Remove stems. Finely chop or puree berries. Add 1 cup (250 ml) water; simmer 15 minutes. Add 3 tbsp (45 ml) lemon juice to juice-pectin mixture.

NOTE— Tart, intensely flavoured fruit jully — grape, currant, Saskatoon berry — are best prepared with a sweetener.