• prep: 45 min
  • cook: 0 hr
  • total: 45 min
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  • servings:
  • Summary

    To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

    Ingredients

    • 3 pounds fruit, cut into 1-inch chunks if large, stone fruit pitted
    • Water (see amounts, below)
    • Sugar
    • 2 tablespoons fresh lemon juice
    • Coarse salt

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    No nutrition facts currently available for this recipe

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