How to make fruit jelly

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Abyssinia Campbell is an Executive Chef and the Owner of Chef Abyssinia, Personal Chef and Catering. With over ten years of experience, she specializes in catering, event planning, menu development, meal planning, and food business operations. There are 13 references cited in this article, which can be found at the bottom of the page. This article has been viewed 97,497 times. Are you looking for a sweet and tasty spread that you can add to your meals? Homemade jellies taste great on toast, muffins, and scones, and the good news is they’re so easy to make with only a few ingredients.

We’ll walk you through everything you need to know from prepping the ingredients and making a delicious jelly to storing it safely! Sort and wash ripe fruit for your jelly. You can use any fruit to make your own jelly. Pick fruits that are fully ripe for the most intense flavors, and toss out any damaged or diseased pieces you find.

Rinse all the fruit you’re using under cool running water to clean off any dirt on the surface. You can use pre-packaged fruit juice instead of fresh fruit. It’s a lot easier to extract juices when your fruit pieces are bite-sized. Use a chef’s knife to chop all of your fruit into cubes.

Small fruits like berries and grapes are tiny enough that you don’t need to cut them beforehand. Make Jelly Step 3 Version 2. Crush the fruit with a potato masher in a large pot with cold water. Pour all of the cubed fruit pieces into a large pot.