Basic Fruit Jelly

Ingredients

• Fruit (berries, currants, apples, or quinces)
• Water (for hard fruits)
• Sugar (¾ cup per 1 cup juice)

Method

1. 1 Heat and mash fruit until juice runs freely. Rub through a coarse sieve if not fully broken down.
2. 2 For hard fruits like apples or quinces, cut up, cover with cold water, and cook until tender before sieving. Pour juice into sterilized jelly bags or doubled cheesecloth and drain without squeezing.
3. 3 Measure the juice. Heat sugar in the oven. Add ¾ cup sugar for every 1 cup of juice to the boiling juice (boil 8-20 mins for berries/currants, less time). Stir until dissolved.
4. 4 Boil the mixture for about 5 minutes. Pour immediately into hot sterilized jars or tumblers.