Source: My mother-in-law about 1990’s.
Quick Fresh Fruit Jelly
My mom and I have been making jellies and spreads for years now-with having a nice sizey organic orchard, we had the benefits of having bushels of ripe fruit at once. It was always a 2-3 hour labor intensive process, but the outcome was always worth it and well received by the family.
My mother in law introduced me to a quick and easy process for making 1 or 2 jars at a time-with out the intensity of working on big batches.
Since we have berry bushes here, they are in abundance-every morning we go out and pick from the vines-sometimes it takes a few days to get 4 cups of fruit, while other times, like today, I got it in one picking. This recipe is great for those small batches of jelly and jam. It takes a few minutes to prepare, and total job time is about 15 min. The kids love this fresh jelly/jam, and we do too! I thank my mother in law for introducing this wonderfully easy recipe to us.
- 2-4 cups fruit fresh, depending what's in season
- 2-4 cups sugar your preference here
- 1 lemon juice from the lemon
- 1 packet natural pectin
Take your fresh picked fruit, wash it, drain it and put in a pot-large enough to give your fruit room to expand and cook with out bubbling and splashing you.
Cook the fruit on high for about 5-10 min. Add the sugar, and the lemon juice. Cook and stir for 10 min.
Get a fresh clean jar, have more than less ready in case you need them. Add your pectin, stir with a whisk for 3-5 min. Pour into clean, sanitized jelly jars.
Close and let stand until the lid is sealed (in cooling process) Store in cool dark place, or refrigerate.