Cookbook:Jelly

Cookbook | Recipes | Ingredients | Jams and Jellies

Jelly is filtered and solidified fruit syrup.

The fruit is crushed or pureed, then boiled to reduce the amount of water. Depending on the type of fruit, additional pectin or sugar may need to be added. If there is not enough pectin, the jelly will not solidify. At some point while the jelly is still liquid, it is filtered or strained to remove any seeds or skins.

See alsoEdit

Last modified on 6 May 2006, at 10:48