Making Jams, Jellies and Syrups

1). Pour the jelly into a clean, hot jelly glass or a small bowl and let cool. If the cooled mixture is jelly-like, your fruit juice will gel. 1. To make jelly without using commercial pectin, measure the required amount of extracted juice into a large saucepan. Use no more than 6 to 8 cups of extracted fruit juice at a time. ................
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