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BLACKSBURG — Making jelly is an excellent skill for those who want to offer homemade products as gifts.
Virginia Tech Extension specialist in foods and nutrition Jo Anne Barton lists the steps to making jelly.
1. Find a recipe and gather the ingredients and supplies. Wash the jars and equipment because once the jelly making is started there isn’t time to look for missing items.
2. Wash fruit carefully. Use some underripe fruit to increase the pectin and acid content. This is especially important for those planning to make jelly without adding pectin. Remove caps, stems and damaged areas.
3. Cut large fruits such as apples into pieces, but don’t peel or core. Place the fruit in a large pan and add enough water to cover the large pieces. For berries and grapes, use just enough water to prevent scorching. Fruits are usually heated to make juice extraction easier. The extraction of pectin is also more complete as some of the protopectin is converted to pectin by boiling the fruit in the presence of the acid in the fruit. More pectin is found in the pulp than in the juice.
4. Bring to a boil. Grapes and berries need to simmer five to 10 minutes, while apples and other hard fruits need 20 to 25 minutes to be soft enough to extract the juice.
5. Pour the cooked fruit into a jelly
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