There are many types of jellies that you can make from home. The most common types for this area are strawberry, sand plum, apple, peach, and watermelon. The sandplum is the most common amongst those that live in the country due to the fact the sand plum bushes are plentiful and can be harvested at the end of June to the first couple weeks of July before the bird population gets to them.
As with any jelly recipe you need to follow the directions of the powdered or liquid pectin’s that are available. Most jellies are made in the summer or fall in this area depending on the fruit that is used. This is due to the fact that there are many fruits that can be purchased cheaper than during the winter months.
The best time to make jellies is when the fruit that you are wanting to use is in season. When a particular fruit that you want to use is in season, the cost of the fruit is significantly less than in other times of the year. This will also help cut down the costs of the jellies.
You can also find that sugar and canning jars are at a lower price during the summer, fall and around Christmas. The reason for that is due to the demands of canning in the summer and fall. As for Christmas, there are many people who make their own candies and gift jars.
You will want your fruit to be at the stage just before turning over ripe. When you use over ripe fruit, the jellies will not set as they should. The jelly will be a touch thinner than it should be. You will want to wash and de-stem your fruits before cooking them to gain your liquid state from the fruit for the jelly.
You will not want to mix the liquid pectin with the powdered pectin. The two different types of pectin require different amounts of sugar to be added to the jelly.
You will want to wash and boil your jars and lids for sterilization purposes. By doing this, it helps the canning process of the jelly. You will also be doing a hot water bath process to finish the canning of the jelly.
You will also want to follow the hot water bath process according to the altitude for where you live. Different altitudes require different hot water bath times for the jars to seal at the end of the canning process.
There are two ways that you can tell that your jars have sealed once you are at this stage if you are not familiar with canning. There is the finger process. This process requires you to lightly press the top of the lid to see if it is sealed. If the lid moves up and down the lid is not properly sealed. If it is not sealed, return it to the water bath process or refrigerate it immediately.
The “pop sound” process. This process is rather easy. You will hear a popping sound when the lid adheres to the top of the jar. If you are not sure that the lid is sealed, you can look at the lid and see if the dome part of the lid is compressed. If you are sure how to do this once you hear the “pop” sound you can use the finger process to make sure. The same rule applies if the lid is not sealed with this process as with the finger process.