Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Plus 2 oz fruit pulp
(cup measurements are given
With specific recipes)
Syrup from canned fruits
(used only with certain
Fruits- see specific recipes
3 c Sugar
1 tb Butter
1/2 c Liquid, pectin-based,
Jelling agent (Certo)

PREPARING THE FRUIT:Wash, peel and seed the fruit if necessary. Most
fruits are then pureed (see instructions given with specific
recipes). Some fruits are used as they are and others are mixed with
syrup from canned fruit. Because of their relatively neutral taste,
peach and apricot syrups are best. They can even be mixed together.
PREPARING THE MOLD AND JELLING AGENT: Line a small brownie
pan(8x8x2-in.) with parchment paper. If using the jelling agent in a
bottle, simply open the bottle; if using pouches, cut them open and
stand them upright in a large jar or measuring cup so that they will
be ready to use. COOKING THE FRUIT JELLY: In a large heavy-bottomed
saucepan, place the fruit pulp or the fruit pulp-syrup mixture and
the sugar. Bring to a rapid boil over high heat, stirring constantly
with a wooden spatula. Once a full rolling boil is reached start the
cooking time; this will be from 4 to 9 minutes, always at a rapid
boil and stirring constantly, depending on the fruit used (specific
cooking times are given in specific recipes). Add the butter halfway
through the cooking time. When it is time, remove the saucepan from
the heat and immediatly add the liquid jelling agent; stir vegorously
for a few seconds to be sure that it is completely mixed into the
jelly mixture. TO MOLD, CUT AND SERVE THE FRUIT JELLIES: As soon as
the jelling agent has been stirred in, pour the boiling hot fruit
jelly into the brownie pan. Allow to set and cool completely, which
will thke at least 2 to 3 hours. When the jelly is completely cold,
run the blade of a knife all around the edge of the pan. Unmold and
remove the paper; then cut it into squares about 3/4 inch on a side.
Roll the squares one at a time in granulated sugar (preferably large
grained). This step is not absolutely necessary; it does, however,
keep the jellies from sticking to one another if piled on top of each
other when served, and makes them more attractive. The fruit jellies
can be placed in individual paper cases and served in a wooden box or
a basket, or they can simply be piled on top of each other on a
plate. TO STORE: The uncut jellies will keep for two months wrapped
in the nonstick parchment paper it is molded on, placed in a box and
kept in a cool cellar or refrigerator. If kept in a refrigerator the
jelly picks up a little moisture but keeps its shine better. Once cut
and rolled in sugar, the jellies will keep for a week in a closed
container in the refrigerator. It is preferable to place them in
individual paper cases if they are to be stored this way, to keep
them from sticking together. These homemade fruit jellies are much
softer than commercial ones.

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