Making of Jellies – Apple Ginger Jelly

On Saturday we had 2 visitors and they got the last jars of my home made Guava Jelly.

As I had run out, I bought some old lime-lemons and mainly limes on special and also a whole lot of Granny Smith apples and more fresh ginger.

Now I made 5 jars of lime-lemon Jelly. After that the next day I made 8 jars of Apple-Ginger Jelly.

People are fused over the sugar in jams and jellies but when you consider you just put a little scrap of it on bread, toast or piglet or what ever, it’s a very small amount. A Doctor told me that when I wasn’t going to make my Guava because of sugar. I think she was very sensible and she took my guavas and made herself Guava Jelly.

Now I use raw sugar. Here’s the how it’s done.

• You need fruit, clean sterilised jars and a large stock pot. Plus a soup ladle. Plus water and sugar. Whatever type of sugar you have and you will need a lot. Jelly sets better if some of the fruit is green.
• Use any fruit at all, don’t worry about the seeds or skin as long as they are clean you can cut them up and put them into a large stock pot. Cover with water and bring it to the boil. Once it’s boiling, turn the heat down low and leave it to simmer. This takes an hour.
• Now put plenty of clean jars in containers around the stove so they are warm and ready for the jelly.
• Strain the fruit, don’t force the fruit through the strainer, just let it drain naturally, otherwise the jelly becomes more cloudy. Some people put all of the fruit through a clean old pillow case and leave it there all night. I don’t bother I just use a strainer.
• Now with the limes and one lemon waste that went into my garden compost. With the Apple- ginger, I boiled the fruit with fresh ginger together, I put aside as stewed apple. It is delicious as is.
• As for the strained liquid you measure one cup of liquid per one cup of sugar. I don’t bother with measuring I just use any container put the liquid in that put it in the stock pot and put an equal amount of sugar.
• Now turn on the heat and bring it to the boil. ATTENDANCE of stirring at all times is necessary to prevent boiling over. Stir occasionally and once it boils put it on a medium heat, stirring every now and then. This takes an hour approximately.
• Now if you use a wooden spoon occasionally put some of the liquid and pour some of the liquid out. when the drips take longer to fall, the jelly is almost ready.
• Test to see if the jelly is set by putting a little on a clean saucer cool it off and part it down the middle. Tip the saucer and when the sides don’t overlap or when the sides of the jelly don’t meet in the middle your jam is set.
• Turn the heat off. Take your label and fill the jars up with the jelly. Leave it to cool. Wipe the jars clean, put the lids on and label your jelly.
• Write the type of fruit jelly it is, your name and date it. Then it’s ready for storage.