Rather than discarding the fruit pulp from th fe his should be done only with pectitrch feuits such as k mrated flavour than jelly st that hasbeen boiled on To bol the fruit secon nthe frat pul tothe pan dad just enough cold water to ing. Sitter the fruit gent at 20 minutes, then drain he i st batch, /ouring jelly ary ilies ae ote flavoured ih fresh Rebs such a thyme 1 in which to suspend the herb re wed in sal antics to impart oanbeeflavou hess atthe Cv before draining because stems may 2.When adding finely chopped he ished ely, even dstbation ces nay float thet a overcome this problem, put the TIPS FOR SUCCESSFUL JELLY-MAKING. (tier ee stone (pit rit before coking because all che debris wil b removed during staining dlacard any brised oe mould pars ofthe fruit Because these will spoil the flavour. Rinse the feat only if dusty or diy © 1 using fruits such as apples thar require longer cooking, chop the fruit wry finely to reduce the ooking time required. Cooking the fruit fra shorter time also helps eo give the jelly an incense fresh layout «Simmer the fruit very gemty to pectin nd to avoid evaporating foo much liquid, When cooking hard faite that take a frst half of che cooking time to ce theese alerts the oven 10 make highly favour ilies Place the fruit in an oven our 755 thop k ‘ntl pulp. Dean through all Aig) then ad 25g Sentences * [ellie se very quickly, so pot immediately, Warm a sailess ste! funnel in the oven, or rinse a plastic one under hor water and dry it, then use eo pot the jelly Ii the jelly stares 0 set in the pan, wae i briefly niga agai Gently tap the ars as you fill wrth ely so remove air bubble. ‘ Although you can adda ine scum, do not do this with el = it will make it loudy