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Jelly Recipes

Home Made Jam

Val Harrison making marmalade

The process of making jellies is very similar to that of jams except there is the additional stage, after the initial boiling of the fruit, that of straining the fruit pulp through a jelly bag.

Jelly bags are usually made of nylon or cotton and fairly easy to find. We found a useful frame that holds the bag above a bowl at Lakeland. You can't really suspend the bag overnight holding it in your hands!

Alternatively you need to improvise some sort of frame to suspend the bag from. Coathanger wire is stiff enough to hold the bag and flexible enough to shape. Don't squeeze the bag to hasten the process as this tends to make the final jelly cloudy.

 

These are the latest jelly recipes on our allotment growing web site. The links will open in a new window and take you directly to them.

Jellies can be eaten as jams but are often a great accompaniment with meat dishes. Redcurrant or mint jelly with lamb, cranberry jelly with turkey etc

The 'perfect' jelly should be bright and clear. Pay attention to the straining and never push the pulp through or your jelly will be cloudy.

You don't need a great deal of specialist equipment to make your own jellies but some specialist equipment will certainly make things easier. We find the range at Lakeland to be good value.

Our Latest Jelly Recipes

 

 

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