Jelly

Clear Starfruit Jelly

Recipe Information Yield: About 3 small jars Prep Time: 20 minutes Cooking Time: About 45 minutes plus straining Difficulty: Beginner friendly Ingredients 1.6 kg ripe starfruit (carambola) 1.5 litres cold water Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Prepare the starfruitWash the starfruit thoroughly. Slice thinly across the fruit, keeping the skins but discarding any visible seeds. Cook the fruitPlace the sliced starfruit into a large saucepan with the water. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes until the fruit is very soft and the liquid … Read more

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Clear Blueberry Basil Jelly

Recipe Information Yield: About 3 to 4 small jars Prep Time: 20 minutes Cooking Time: About 45 minutes plus straining Difficulty: Beginner friendly Ingredients 1.4 kg fresh blueberries 1.4 litres cold water 1 large handful fresh basil leaves Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Cook the blueberriesPlace the blueberries and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 30 to 35 minutes, stirring occasionally, until the berries have fully burst. Infuse the basilRemove the pan from the heat. Tear the basil leaves slightly and stir … Read more

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Clear Mulberry Jelly

Recipe Information Yield: About 3 to 4 small jars Prep Time: 20 minutes Cooking Time: About 45 minutes plus straining Difficulty: Beginner friendly Ingredients 1.4 kg fresh mulberries, stems removed 1.5 litres cold water Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Cook the mulberriesPlace the mulberries and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes, stirring occasionally, until the fruit has completely softened and released its juice. Strain the juicePour the cooked fruit into a jelly bag or a muslin-lined sieve set … Read more

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Clear Lemon Balm Jelly

Recipe Information Yield: About 3 small jars Prep Time: 15 minutes plus infusion Cooking Time: About 10 minutes Difficulty: Beginner friendly Ingredients 2 packed cups fresh lemon balm leaves 1.2 litres boiling water Juice of 1 lemon 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Infuse the lemon balmPlace the lemon balm leaves into a heatproof bowl. Pour over the boiling water, cover, and leave to infuse for 30 to 40 minutes until lightly fragrant. Strain the infusionStrain the liquid through muslin into a clean saucepan, pressing very gently to extract the liquid without forcing … Read more

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Clear Rhubarb Jelly

Recipe Information Yield: About 3 to 4 small jars Prep Time: 20 minutes Cooking Time: About 45 minutes plus straining Difficulty: Beginner friendly Ingredients 1.6 kg fresh rhubarb stalks, trimmed and chopped 1.5 litres cold water Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Cook the rhubarbPlace the chopped rhubarb and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes until the rhubarb has completely softened and broken down. Strain the juicePour the cooked rhubarb into a jelly bag or a muslin-lined sieve set … Read more

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Clear Redcurrant and Pear Jelly

Recipe Information Yield: About 4 small jars Prep Time: 20 minutes Cooking Time: About 45 minutes plus straining Difficulty: Beginner friendly Ingredients 900 g redcurrants, washed and stemmed 900 g ripe pears, washed and chopped with skins and cores 1.5 litres cold water Granulated sugar (measured after straining) Step-by-Step Method Cook the fruitPlace the redcurrants and chopped pears into a large saucepan with the water. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes, stirring occasionally, until the fruit is very soft and the liquid is well coloured. Strain the juicePour the … Read more

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Kaffir Lime Leaf Citrus Jelly

Recipe Information Yield: About 3 small jars Prep Time: 15 minutes plus infusion Cooking Time: About 20 minutes Difficulty: Beginner friendly Ingredients 1.2 litres cold water 10 fresh kaffir lime leaves, torn Zest and juice of 2 lemons 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Infuse the lime leavesPour the water into a saucepan and add the torn kaffir lime leaves and lemon zest. Bring just to the boil, then remove from the heat, cover, and leave to infuse for 30 minutes. Strain the liquidStrain the infusion through muslin into a clean saucepan, discarding … Read more

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Clear Hibiscus Jelly

Recipe Information Yield: About 3 small jars Prep Time: 15 minutes plus infusion Cooking Time: About 10 minutes Difficulty: Beginner friendly Ingredients 60 g dried hibiscus petals 1.2 litres boiling water Juice of 1 lemon 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Infuse the hibiscusPlace the dried hibiscus petals into a heatproof bowl. Pour over the boiling water, stir briefly, then cover and leave to infuse for 30 to 40 minutes until deeply coloured. Strain the liquidStrain the infusion through muslin into a large saucepan, pressing very gently to release the liquid without forcing … Read more

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Clear Blood Orange Jelly

Recipe Information Yield: About 3 to 4 small jars Prep Time: 20 minutes Cooking Time: About 45 minutes plus straining Difficulty: Beginner friendly Ingredients 1.6 kg blood oranges 1.7 litres cold water Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Prepare the orangesWash the blood oranges thoroughly. Cut into quarters with peel and pith intact. Remove and discard any visible seeds. Cook the fruitPlace the orange pieces into a large saucepan with the water and lemon juice. Bring slowly to the boil, then reduce to a steady simmer. Cook for 40 minutes until the peel is very … Read more

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Clear Elderflower Jelly

Recipe Information Yield: About 3 small jars Prep Time: 25 minutes plus infusion time Cooking Time: About 15 minutes Difficulty: Beginner friendly Ingredients 12 fresh elderflower heads, gently shaken clean 1.2 litres boiling water 2 unwaxed lemons, thinly sliced 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Infuse the elderflowerPlace the elderflower heads and lemon slices into a heatproof bowl. Pour over the boiling water. Cover and leave to infuse for 24 hours at room temperature. Strain the liquidStrain the infused liquid through muslin into a large saucepan. Do not squeeze hard, as this can … Read more

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