Mixed Fruit Jelly Recipes

MIXED FRUIT JELLY

Steps:

• 1. Place fruit in heavy large pot. Add sugar and lemon juice; stir to combine. Cook over medium to medium-low heat until sugar has melted and juices begin to form, gently stirring occasionally. (Sugar and fruit will clump together before sugar begins to melt. Be patient and don’t over-stir. Clumps will disappear when sugar melts.)
• 2. Increase heat to medium-high; bring to a rolling boil. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil. Boil an additional 3 to 4 minutes, stirring frequently, or until slightly thickened (you’ll begin to see bottom of pot when stirring) and set.* (Temperature should be about 221°F.)
• 3. Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refrigerated or up to 6 months ahead and frozen.) To store at room temperature, turn jars immediately upside down and leave until they pop, you should be able to hear them pop from another room, count your pops to be sure all jars have popped.
• TIP *To test jam, before you begin cooking, place small plate in freezer to chill. When jam begins to thicken slightly, place small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly jelled and will not run on plate. If jam is too liquid, cook an additional 1 to 2 minutes before testing again.

FRUIT JELLIES

Steps:

• Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
• Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

FRUIT JELLY CANDIES

Steps:

• Spray two 8-inch square pans with vegetable-oil spray. Prepare flavoring.
• In a 6-quart saucepan, sprinkle gelatin over 2 cups water; let gelatin soften for about 3 minutes. Add granulated sugar and citric acid. Heat slowly over low heat, stirring constantly with a wooden spoon, until sugar has dissolved, about 10 minutes. Wash down sides of pan with a wet pastry brush to remove any sugar crystals.
• Increase heat to high; bring gelatin to a boil. Reduce heat to medium low and boil gelatin, without stirring, 15 minutes. The syrup needs to be watched while it boils; if it starts to turn dark tan before the 15 minutes, it is ready. Remove from heat.
• Let stand for 5 minutes while bubbles dissipate; some white foam will remain. Whisk in flavoring. Without scraping pot, pour evenly into prepared pans. Let stand, uncovered, for 24 hours. Unmold, cut into 1-inch squares or other desired shapes; roll in superfine or confectioners' sugar, and serve.
• Whisk together 1/4 cup red-currant jelly, sieved to remove seeds and 1 tablespoon rose water in a small bowl.
• Chop 4 ounces dried apricots medium fine, place in a small saucepan, and add 1 cup water.
• Cover, and bring to a boil; reduce heat to medium low, and cook, covered, until water has been absorbed, 10 to 20 minutes. Transfer apricots to a food processor. Process to a fine puree. Transfer to a bowl, and add 1 tablespoon or apricot oil or orange-flower water.
• Place 2 cups fresh or frozen cranberries and 1 cup water in a saucepan; cover. Bring to a boil, reduce heat to medium low, and cook until water has been absorbed, 10 to 20 minutes.
• Transfer to the bowl of a food processor. Process to a fine puree. Transfer to a bowl. Whisk in 1 tablespoon orange-flower water and 1 cup dried cranberries.
• Place 6 ounces dried figs, chopped medium fine, in a small saucepan, add 1 cup dry red wine and 1/2 teaspoon freshly ground pepper, and cover. Bring to a boil; reduce heat to medium low, and cook for 15 minutes, until most of the liquid has been absorbed.
• Transfer to the bowl of a food processor, and puree. Transfer to a bowl, and stir in 1 tablespoon pure vanilla extract.
• Mix together 1/2 cup boysenberry or grape jelly and 1 tablespoon pure anise extract or oil in a small bowl.
• Chop 8 ounces dried pineapple medium fine. Place in a saucepan with 1 cup water; cover. Bring to a boil. Cook over medium-low heat until most of the water has been absorbed, 15 minutes.
• Transfer to the bowl of a food processor; process until mixture is as smooth as possible. Transfer to a small bowl, and mix in 1 tablespoon lemon oil.

DRINK MIX JELLY

Steps:

• In a large saucepan over medium-high heat, mix together the strawberries, water, drink mix and pectin powder. Bring to a full rolling boil, then stir in sugar. Boil three minutes more.
• Transfer to sterile jars, leaving 1/2 inch space at the top. Wipe rims of jars with a clean dry cloth. Store in the refrigerator.