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Hi my name is Rachel Deon on Expert Village. Now we're going to add the sugar and start
the cooking. My mixture is still sitting but I took a cup of juice out so we can continue
with our cooking. For every one cup of plum juice we add 3/4 of a cup of sugar. So 1 cup
of juice, 3/4 cup of sugar, and lets go to the cooking. Again we're going to mix it good
so the sugar won't stick to the bottom. You let it boil until it gets to the gelling point
and how do you know when it switches to the boiling point. We have test that we do you
either a thermometer and wait until it reaches 220 Fahrenheit or you can dip a cool spoon
into the jelly mixture. And raise the spoon when you see two drops form and come together
then we now it reached it's gelling point and we can take it off the fire. We can see how clear it became nice and clear
color. Much different than the jam than we made before with the fruit this nice, clear
and smooth. We warm up the jars the same as we did with the jam and we fill it up here
I don't need a ladle because the pot is small and I can just turn it over. I don't have
a enough jelly to get it to the top which means I won't be able to store it for to long.
But if you want to store it outside for very long you have to make sure it's filled up
all the way to the top. This jam is the one we made before it still needs to sit a little
bit more but you can see it's still loose it's not like the consistency of the jelly
we just made which very thick.