Our Basic Jelly recipe shows how to turn fresh fruit into homemade jelly in just a few steps. This recipe works equally well with apples, grapes, berries, and stone fruit, though the amount of water needed for each type will differ somewhat. (Refer to the "variations" section below recipe for water amounts.)
To make this jelly, you’ll cut fruit into small pieces and boil it, mashing it as it cooks, until the fruit is very soft. From there, you’ll set the cooked fruit over a sieve and strain out the juices. The fruit juice is then cooked with sugar, plus a touch of lemon and salt, until it reaches the target temperature where it's able to set up into jelly. Divided into jars and stored in the refrigerator, this recipe makes a great homemade gift, or simply an easy way to savor the taste of peak-season fruit.
The Difference Between Jelly and Jam
Jelly and jam can both be made from a variety of fruits and may be canned or refrigerated depending on the recipe. The biggest difference between them, however, is that jelly is made with fruit juice that has had the solids strained out, whereas jam is made mostly with mashed fruit pieces as well as their juices.
An instant-read or candy thermometer takes the guesswork out of knowing when the jelly has cooked long enough to set up, but you can still make this recipe without one. See our instructions below for using the "sheeting test" to tell when the juices have reached the proper temperature.
Directions
Boil fruit and water:
Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes.
Transfer to a sieve and let drain:
Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
Bring juice to a boil; add sugar, then add lemon juice and salt:
In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes.
Test for doneness:
To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221° F on a candy thermometer.) Skim foam from top.
Ladle into clean jars; let cool:
Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely.
Storage
After dividing among jars and letting jelly cool to room temperature, secure each jar with a lid and label with the contents and date. Jelly can be refrigerated for up to 1 month or frozen for up to 1 year.
Variations
Adjust your water as follows:
- Apple: 3 3/4 cups water; use 2 pounds McIntosh and 1 pound Granny Smith, cut up with cores and skin
- Grape: 1 cup water
- Plum: 1 1/2 cups water
- Raspberry: 1 1/2 cups water
Other Jelly and Jam Recipes to Try:
Originally appeared: Martha Stewart Living, September 2015
