Sometimes it seems that to make jelly, food preservers need the skills of a juggler walking a tight-rope. Making jelly is a skill that requires some talent and a lot of organization.

What is Jelly?

To start, wash the fruit carefully. Remove the caps, stems, and damaged areas. Select a mix of slightly under-ripe and ripe fruit. Wash fruit, discarding any spoiled parts. Cut hard fruit, such as crab apples, quinces, and apples into pieces. Berries and currants may be slightly crushed. Place the fruit in a large pan and add enough water to cover (about 1 pint water for each pound of fruit). Currants, grapes, and berries need only enough water to start them cooking (about half cup water for each quart of fruit). Boil until fruit is tender.

Pour the cooked fruit into a jelly bag to strain the juice. Make a jelly bag by using several closely woven cheesecloths of various thicknesses or you can purchase one at any canning supply store.

The clearest jelly comes from juice that drips through the jelly bag without any pressure. When dripping has almost ceased, press jelly bag. Re-strain juice through a fresh jelly bag to make juice as clear as possible. Jellies and preserves made in small quantities are more satisfactory. Work with not more than 6 to 8 cups of juice at a time. Use a kettle that will hold 4 to 6 times as much juice as used.

Follow the directions on the pectin products. There are several different pectin products on the market. Some make a firm jelly without added sugar, but most require some sugar. Usually, recipes are included in the package of pectin.

Pectin is a substance in fruits, when heated and combined with fruit acid and sugar, causes the substance to congeal or "gel." Not all fruit contains pectin. When using commercial pectin, be sure to follow the recipe that comes with the pectin.

Acid and sugar are both essential to make the pectin "gel." Following the recipe is necessary to make a successful jelly. Certain pectins, such as "Sure Gel," contain acid that will make the pectin set. Careful measuring and addition of sugar to the fruit is another key for a successful product. Never add more or less of the indicated amount of sugar or the jelly will not gel.

To make jelly, add fruit, pectin, and half the amount of sugar to the pan. Mix thoroughly and place pan over medium heat. Stir constantly and bring mixture to a full boil. Boil 1 minute with stirring; then add balance of sugar; mix thoroughly and bring mixture back to a boil. Too much sugar at the beginning will prevent the pectin from opening up fully.

Have the containers washed and ready so the jelly can be poured immediately. Jelly starts to set up as soon as it starts to cool.

Quickly and smoothly pour the jelly into regular canning jars that can be sealed with canning lids. A short processing time in a boiling water bath will insure a good seal and eliminate mold growth. Follow recipe for proper processing time and temperature.