beginner jelly recipe

Celery and Lemon Jelly

Recipe Information Yield: About 3 small jarsPrep Time: 20 minutesCook Time: About 35 minutesSkill Level: BeginnerPreserving Method: Short boil, chilled or short pantry storage Ingredients 500 g celery, trimmed and chopped 1 litre water Finely pared zest of 1 lemon 2 tablespoons lemon juice 450 g granulated sugar 1½ teaspoons powdered pectin Step-by-Step Method Cook the celeryPlace the chopped celery and water into a saucepan. Bring to the boil, then reduce to a gentle simmer. Cook for 25 minutes until the celery is very soft and the liquid is lightly scented. Strain the liquidPour the mixture into a cloth-lined sieve … Read more

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Pear and Rosemary Jelly

Recipe Information Yield: About 3 small jarsPrep Time: 20 minutesCook Time: About 1 hourSkill Level: BeginnerPreserving Method: Water bath optional for short storage Ingredients 1.5 kg ripe pears 1 small sprig fresh rosemary 900 ml water 500 g granulated sugar 2 tablespoons lemon juice Step-by-Step Method Prepare the pearsWash the pears and chop them into chunks. Do not peel or core them as the natural pectin lives there. Cook the fruitPlace the pears in a large saucepan with the water. Bring to a gentle boil, then lower to a steady simmer. Cook for about 35 to 40 minutes until the … Read more

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Clear Lemongrass Jelly

Recipe Information Yield: About 3 small jars Prep Time: 15 minutes plus infusion Cooking Time: About 10 minutes Difficulty: Beginner friendly Ingredients 6 fresh lemongrass stalks 1.2 litres boiling water Juice of 1 lemon 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Prepare the lemongrassTrim the root ends and tough outer layers from the lemongrass. Bruise the stalks lightly with a rolling pin and cut into short lengths. Infuse the lemongrassPlace the lemongrass into a heatproof bowl. Pour over the boiling water, cover, and leave to infuse for 30 minutes until fragrant. Strain the liquidStrain … Read more

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Clear Kiwi Jelly

Recipe Information Yield: About 3 small jars Prep Time: 20 minutes Cooking Time: About 40 minutes plus straining Difficulty: Beginner friendly Ingredients 1.8 kg ripe kiwi fruit 1.5 litres cold water Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Prepare the kiwi fruitPeel the kiwi fruit and slice them thickly. Discard any very hard cores. Cook the fruitPlace the sliced kiwi and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 30 to 35 minutes until the fruit has completely softened and the liquid is well coloured. Strain … Read more

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Clear Lavender Jelly

Recipe Information Yield: About 3 small jars Prep Time: 15 minutes plus infusion Cooking Time: About 10 minutes Difficulty: Beginner friendly Ingredients 2 tablespoons dried culinary lavender buds 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 lavenderPlace the lavender buds into a heatproof bowl. Pour over the boiling water, cover, and leave to infuse for 20 minutes until lightly fragrant. Strain the liquidStrain the infusion through muslin into a clean saucepan. Do not press the buds, as this can make the flavour bitter. Add sugar … Read more

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Clear Apple Rosemary Jelly

Recipe Information Yield: About 4 small jars Prep Time: 25 minutes Cooking Time: About 50 minutes plus straining Difficulty: Beginner friendly Ingredients 2 kg apples, washed and chopped with skins and cores 1.6 litres cold water 2 small fresh rosemary sprigs Juice of 1 lemon Granulated sugar (measured after straining) Step-by-Step Method Cook the applesPlace the chopped apples and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 40 minutes until the apples are very soft and breaking down. Infuse the rosemaryRemove the pan from the heat. Lightly bruise the rosemary … Read more

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Clear Prickly Pear Jelly

Recipe Information Yield: About 3 small jars Prep Time: 30 minutes Cooking Time: About 15 minutes Difficulty: Beginner friendly Ingredients 1.3 litres fresh prickly pear juice (from about 12 to 15 fruits) Juice of 1 lemon 900 g granulated sugar 1 sachet powdered pectin suitable for jelly Step-by-Step Method Prepare the prickly pearsWear gloves to handle the fruit. Trim off both ends, slice the skin lengthways, and peel it away. Chop the flesh roughly. Extract the juicePlace the chopped fruit into a saucepan with 250 ml water. Bring gently to the boil, then simmer for 10 minutes until very soft. … Read more

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Clear Fig Leaf Jelly

Recipe Information Yield: About 3 small jars Prep Time: 15 minutes plus infusion Cooking Time: About 10 minutes Difficulty: Beginner friendly Ingredients 10 fresh fig leaves, washed and torn 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 fig leavesPlace the torn fig leaves into a heatproof bowl. Pour over the boiling water, cover, and leave to infuse for 30 minutes until gently fragrant. Strain the liquidStrain the infusion through muslin into a clean saucepan. Do not squeeze hard, as this can introduce bitterness. Add sugar … Read more

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Clear Pomegranate Jelly

Recipe Information Yield: About 3 small jars Prep Time: 25 minutes Cooking Time: About 20 minutes Difficulty: Beginner friendly Ingredients 1.2 litres fresh pomegranate juice (from about 8 to 10 pomegranates) Juice of 1 lemon Granulated sugar (measured after juicing) Step-by-Step Method Extract the juiceHalve the pomegranates and remove the seeds. Crush the seeds gently using a potato masher or pulse briefly in a blender. Strain through a fine sieve or muslin to collect clear juice. Avoid pressing too hard, as this can introduce bitterness. Measure and sweetenMeasure the pomegranate juice. For every 600 ml of juice, add 450 g … Read more

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Clear Tamarind Jelly

Recipe Information Yield: About 3 small jars Prep Time: 20 minutes Cooking Time: About 40 minutes plus straining Difficulty: Beginner friendly Ingredients 350 g tamarind pulp (seedless, compressed block) 1.5 litres boiling water Granulated sugar (measured after straining) Step-by-Step Method Soften the tamarindPlace the tamarind pulp into a heatproof bowl. Pour over the boiling water and leave to soak for 20 minutes, stirring occasionally to help the pulp loosen. Simmer the mixtureTransfer the soaked tamarind and liquid to a saucepan. Bring gently to the boil, then reduce to a steady simmer. Cook for 15 to 20 minutes until fully broken … Read more

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