Hang 10... or as they now say...hit the lip!

2nd Light Forums
Decrease font size
Increase font size
Topic Title: Fruit Jelly making
Topic Summary:
Created On: 02/01/2021 10:39 AM
Linear : Threading : Single : Branch
 Fruit Jelly making   - Central Floridave - 02/01/2021 10:39 AM  
 Fruit Jelly making   - Central Floridave - 02/05/2021 07:20 AM  
 Fruit Jelly making   - Greensleeves - 02/05/2021 08:04 AM  
 Fruit Jelly making   - Central Floridave - 02/08/2021 06:23 AM  
 Fruit Jelly making   - jedi - 02/10/2021 06:34 AM  
 Fruit Jelly making   - Central Floridave - 03/29/2021 04:02 PM  
Topic Tools Topic Tools
View topic in raw text format. Print this topic.
 02/01/2021 10:39 AM
User is offline View Users Profile Print this message

Central Floridave

Posts: 49998
Joined Forum: 07/22/2003

I've decided I'm going to start looking into making fruit jelly. Currently I have a ton of kumquat. Post this recipe so I can reference it in a couple weeks.

approximately 8 cups (1.8 kg) sugar
6 cups water
3 cups of chopped, deseeded kumquats (reserve the seeds)


Place the seeds in a small, food safe bag or some cheesecloth. Tie the top.

Put the chopped kumquats and water in a heavy pot. Let the seeds hang into the kumquats and water and place the lid on to keep the top of the bag from submerging. The seeds contain pectin which helps the jam to set.

Allow to rest for a minimum of 8 hours.

Remove the bag and squeeze as much as you can from it (this is the natural pectin which helps the jam set). With a large bowl nearby, measure the amount of jam mixture that you have in the pot with cups. This number of cups is a better measurement of how much sugar you should use. Example, if have 9 cups of mixture, use 9 cups of sugar. My mother always uses a little less, but if you like it sweeter use the same amount.

Move the pot to a cooktop over medium heat. Slowly bring to a boil, stir and reduce heat to simmer for about 20 minute or until the rind has softened.

Next, add the sugar; stir and bring to a rolling boil (do not simmer) for approximately 30 to 45 minutes. The less sugar, you use, the longer it will need to boil to reach the setting point (105C or 220F).

The jam is ready when it congeals when dripped onto a plate from the freezer, if you do not have a candy thermometer.

Remove the pot from the heat and using an immersion blender, carefully blend the jam.
Rinse the jam jars and lids with boiling water then immediately ladle the jam into the jars. It's helpful to have a widemouth funnel, but not necessary. Clean the rim with a damp cloth and put the lid on tightly, as soon as possible. Finally, set aside and allow to cool completely and refrigerate, or process using the water bath method for approximately 10 minutes.
146239 users are registered to the 2nd Light Forums forum.
There are currently 1 users logged in to the forum.

FuseTalk Basic Edition - © 1999-2021 FuseTalk Inc. All rights reserved.

Hey Matt B ... How the hell o are you ??? :)