Thread: Vegetable gardening/ Sweet breads/ Canning/And I love to give advice on anything
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Old 10-30-2002, 10:34 AM
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Making jelly is fairly easy.
A few hints:
Jars must be squeaky clean and you must never re-use the flat insert of the lids. Screw tops must have no dents or stains to be re-used.
Follow the directions on the jelling agent (Certo or Sure-Jell) to the letter. Cooking too short a time makes runny jelly, and processing too long makes it too firm.
Make sure you wipe the jars carefully to remove excess before you put the lids on.
Fruit should be fresh and not over or under ripe. My favorite jellies are the ones which I pick and process the same day.


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