How To Make Jellies

This calls for considerably more fruit than is needed in making jam, and the choice of fruit is more limited. Only distinctively flavoured fruit such as redcurrants, quinces, blackcurrants, blackberries, elderberries, plums and green gages are really suitable. These are often combined with apples to give a better set.

Equipment
The equipment recommended for jam making is equally suitable for jellies.

Jelly bag- In addition, you will need a jelly bag for straining the fruit pulp. Thick flannel jelly bags, sold separately or attached to special drip stands, can be obtained from kitchen equipment shops, but it is cheaper to make your own. A homemade jelly bag can easily be improvised from a square of cotton or flannel, or from two or three layers of butter muslin or cheesecloth. Whether
you use a bag or cloth, it should be thoroughly scalded before use. Tie each corner of the cloth to the legs of an upturned kitchen stool. Place a bowl or basin – earthenware, glass or plastic – beneath the cloth or jelly bag to catch the juice as it drips through.

Jars- Ordinary jam jars are suitable for jellies, provided they are clean and un-chipped. Small glass jars, such as those that previously contained fish and meat paste, mustard and other relishes, are ideal for jellies if first sterilised. With their attractive shapes full of glowing jelly, they can be set directly on the table.