INGREDIENTS

INSTRUCTIONS

Clean sterilized jelly bag and cheesecloth Do Not peel or core fruit,
just wash and cut into pieces Seeds & Skin contain most pectin so they
should be cooked along with the pulp. This will assure a firm jelly. Cover
the fruit with the water, add more if needed, add lemon juice and boil
until tender, remove from heat and mash. Strain the fruit through the
jellybag.
DO NOT ATTEMPT TO RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE FRUIT
DOWN. AS THIS WILL CAUSE THE JELLY TO BE CLOUDY.
Let the fruit stand in jelly bag 4 to 6 hours or overnight if you have the
space available. The following morning add sugar 1 cup to 1 cup juice, boil
until candy thermometer reads 220 degrees F turn off the heat and skim the
froth. fill and cap the jars. Note: Your pan must be big enough so jelly
can raise up in a rolling boil. This is a boil that cannot be stirred down.
Jelly must boil at a rolling boil until it reaches the 220 degree stage or
jelly will not set.
Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland)
on May 28, 1997

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