Making jelly from fruit juice

One way of processing the juice obtained from steam juicing is to make jelly from it.

1. To do this, mix the juice with the gelling sugar in a ratio of 1:1 or 2:1, depending on how sweet you want your jelly to be. A 1:1 ratio produces a very sweet taste and a 2:1 ratio produces a less sweet but more fruity taste.
2. Bring this mixture to the boil and simmer for a few minutes. It can then be filled into the jam jars. It is important that the jars have been carefully cleaned and that they are rinsed out as hot as possible shortly before filling so that the hot jelly does not burst the jar.
3. After filling the jars, you should turn them upside down for a few minutes so that the air can escape and the jelly lasts longer.
4. They can then be turned over again and stored in the cellar.

Shelf life of the jelly

Unopened:
6 to 12 Months
Requirements: Hot filled in sterilized jars, immediately sealed, airtight, cool and dry storage

Open:
About 2 to 4 weeks in the refrigerator

Note: Sugar acts as a preservative. The higher the sugar content, the longer the shelf life. A jelly with a 1:1 ratio therefore lasts longer than one with a 2:1 ratio. How can you tell if the jelly is bad? Moldy fermentation odor Changed taste Separation of liquid and fruit mass