Jellies are made in much the same way as jams, however all trace of the fruit pulp is removed and only the clear juice is retained to make the preserve. Jellies require considerably more fruit to make than jams, although you can add all parts of the fruit to extract the juice – pips, skin, the lot. Apples are often added to recipes to provide the pectin needed to ensure a good set.
There are 4 key ingredients required when making jams, jellies or marmalades to achieve the perfect set. Understanding how these affect the end result will help ensure success – especially if you have some unusual fruits and do not have a recipe to follow.