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Like most people, I had thought that it wouldn't be very hard to make jelly because I reasoned, all I'd have to do was follow the recipe on the box of pectin. But Eppel said the real challenge is to make jelly like women did before the age of packaged products and commercial pectin, when they depended on the natural pectin and acid in the fruit.
Some fruits have enough pectin and acid to jell naturally, while others don't. Also as the fruit ripens it loses its pectin and acid. A good method to assure success is to mix unripened fruit which has lots of natural pectin for jelling with ripe fruit for the color and flavor. Some good combinations are crab apple with grape, currant with raspberry, gooseberry with raspberry, tart apple with plum and tart apple with quince.
It is best to limit the amount of jelly made at one time, using not more than six quarts of berries or eight pounds of fruit like apples or grapes. Two pounds of fruit, when cooked, make about one pint of juice and when the sugar is added, it yields about one and one-half pints of jelly.