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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.
Cut large fruits such as apples into pieces, but do not 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.
Bring the fruit to a boil. Grapes and berries need to simmer five to 10 minuets while apples and other hard fruits need 20 to 25 minutes to be soft enough to extract the juice.
Pour the cooked fruit into a jelly bag to strain the juice. A jelly bag can be made by using several thicknesses of closely woven cheesecloth or one can be purchased at a cooking supply store.
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. However,
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