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Hi my name Rachel Deon on Expert Village. Let's open the fire and let it boil we're
going to bring it to a boil for 20 minutes and then we're going to strain the liquid.
We can see that the fruit is started to boil we're going to turn the fire down to let it
simmer. It's good to leave the skin on to get the pectin out when you make an apple
jelly you can even leave the core inside to get more pectin out of it. As you can see
I'm pressing down the fruits trying to mush them not to much, helping them get soft. Later
on when we're going to strain the fruit through the cloth the cloudiness of the liquid is
going to become clear, so it's not a problem crush the fruits now and help them get the
pectin out. So the jelly will become nice, clear and thick.