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Jelly is a sweet preserve made from fruit. It differs from jam in that jellies are clear with no fruit pieces in them.

Jelly needs to be clear, and firm, firm enough to hold its shape when cut, without being so firm that it won't wobble.

Good Jelly can be made from high pectin fruits such as apples, blackberries, crabapples, cranberries, gooseberries, grapes, plums, red currants, and quinces.

Jelly is also a good use for problematic fruits such as mulberries, whose stems are very hard to remove: juice the berries, and strain out the stems and fruit. Mulberries, however, are very low in pectin and will need a lot of added pectin. The problem with adding a lot of pectin to a jelly is that it can dilute the fruit taste.

Cooking Tips
To make a Jelly, fresh fruit is juiced, strained, then the juice is cooked with sugar.

It is very tricky to make double or triple batches of jelly at one time. It sets best, and comes out with the freshest flavour, if each batch uses no more than 4 to 6 cups (32 to 48oz / 1 to 1 1/2 litres) of juice at a time. To allow for frothing and prevent boiling over, the pot or kettle you use should be able to hold at least four times that. The juice and sugar should be boiled rapidly.

Also called:

Other entries for:

Jelly
Bar-Le-Duc Jelly, Cane Jelly, Konnyaku Jelly, Maple Jelly, Pea Jelly, Quince Paste

Other entries for:

Preserves
Jams, Mostarda di Cremona, Olives, Pickles