There was a conversation about making jelly the other day on social media. Someone wanted to make jelly, but it was a hot day and she really wasn’t feeling up to it. Jellies and jams can certainly be challenging in hot weather IF they are made in the traditional way. However . . .
My plums became ripe on a hot day, and I did not really want to make jelly, either. The way I traditionally made jelly was like this (note the past tense!) :
1. Cook fruit down enough to run through a sieve.
2. Follow directions on pectin box for cooked jellies and jams.
3. Get jars, lids and seals really hot.
4. Pour hot jelly/jam into hot jars, put on hot lids and seals, turn jars upside down for 5-10 minutes.
5. Kiss burnt fingers.
6. Turn hot jars right side up and listen for the delightful ‘ping’ indicating sealing.
7. Clean up the sticky mess of spilled and splattered jelly that has somehow gotten EVERYWHERE!
My new way of making jelly and jam is so much easier, and quicker, and cooler!
City girl tastes a freshly picked plum!
Easy Jelly for Hot Days
1. Cook fruit down enough to run through a sieve.
2. Follow directions on pectin box for FREEZER jellies and jams.
3. Get jars, lids and seals clean – they do not have to be hot and/or sterile.
4. Pour jelly mixture into jars, put on lids and seals.
5. Place in hot water bath canner. (Put jars in big canner, cover entirely with water and bring to a boil.)
6. Boil for time recommended for particular fruit.
7. Turn off stove and let water cool.
This way, I mixed the jelly up in a bowl and stirred by hand. No boiling, splattering or burning of fingers. The jars were not boiling hot, so again, no burning of fingers. The jars sealed just as well and the finished product was just as good. And there was no sticky mess to clean up!!
Fare thee well, traditional jelly making process!!
