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bag to strain the juice. A jelly bag can be made using several thicknesses of closely woven cheesecloth or one can be purchased in most cooking supiply stores. The clearest jelly comes from juice that drips through, the jelly bag without any pressure. The yield of juice can be increased by twisting or squeezing the bag but some pulpr will be extracted along with the juice, leaving the jelly slightly cloudy. This juice, or the fresh fruit before the extraction of juice, can be canned or frozen to be used in making a jellied product at a later date.
6. Follow the directions in the recipe or with the pectin product being used. There are several different pectin products on the market. Some will make a firm jelly without added sugar, but most require sugar. It is important to follow the directions for the pectin being used. Usually recipes are included in the package of pectin. Powdered pectin will not dissolve in high sugar concentrations, so it must be added to the fruit before the sugar. The liquid pectin is added after the sugar. The amount of sugar to be added also is in the recipe. Sugar adds flavor to the jellied product, but it does much more. It combines with pectin and acid to form a gel. It also is part of the preservation process. The quantity of sugar used in jellies is sufficient to prevent bacterial growth.
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