The Cottage Smallholder

Hi Maggie - I'm sure if you have a look in the supermarket, you'll see jellies on the jams shelves. There's Rose's jelly marmalades, and bramble jelly, too, for instance.

The jellies are simply the same as jams in their cooking, but the fruit is strained off.

For example - blackberries (a current topic) - washed, then boiled up with some water (not too much), strained, preferably through a jelly bag, but if you don't have one, some muslin or an old teatowel. Then measure the juice and add sugar to the juice, and then cooked till setting point is reached. Voila - bramble jelly!

Again, as in your other post - it does depend on your own personal flavour preference as whether you add the same amount of sugar as liquid, or like us, I add a reduced amount of sugar because we like the flavour to be a bit tangy.

Recently, and using our own Victoria plums from the garden, I cooked up a batch of plums, strained them. The plum 'flesh' I used to become a thick set paste, and the juice I made into a plum jelly.

Shelley has just given a recipe for hawthorn jelly on the 'Wild Berries ....' thread - that will give you another idea.

Again, best of luck!