| How To Cook: |
|
|
1. Pick over the berries carefully, removing any stems and discarding fruit that is badly bruised or shows signs of mold.
|
2. Do not discard any underripe berries; although tarter than ripe ones, they contain more pectin (the substance that jells the fruit), and a few will help ensure a firm jelly. Wash the berries in a colander under cold running water and drop them into an 8- to 10-quart pot.
|
3. Add the 2 cups of water and bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 1 hour, crushing the berries from time to time against the sides of the pot with a large spoon until the fruit becomes a coarse puree.
|
4. Line a colander or a sieve with protruding handles with 4 layers of dampened cheesecloth, and set it in another large pot. Pour in the berry puree. Allow the juice to drain through into the pot without disturbing it; squeezing the cheesecloth will make the final jelly cloudy.
|
5. When the juice has drained through completely, discard the berries and bring the juice to a boil over high heat. Boil the juice briskly, uncovered, until it is reduced to 3 cups, then add the sugar and cook, stirring until the sugar dissolves.
|
6. Boil uncovered, without stirring, until the jelly reaches a temperature of 220° (or 8° above the boiling point of water in your locality) on a jelly, candy or deep-frying thermometer.
|
7. Remove the pot from the heat and carefully skim off all of the surface foam with a large spoon. Ladle the jelly immediately into hot sterilized jars or jelly glasses.
|
Translate this recipe: