Living on a farm, we have access to seasonal fruits and veg. We are always looking for new ways to make or preserve our harvest. We have recently started making our own jellies. I have looked at several different methods but I like quick and easy. I know there are arguements about using gelatin vs. not using gelatin. We have done it both ways and i still like quick and easy. If there is no gelatin availalbe then, I know how to do it without. I like to know how to do things even if I do not have to use the long method, just so I can if the need arrises. We are all about doing things the right way and making things to last. But I also do not have time to stand for hours watching over a boiling pot.

With our first jellies, pear and blueberry we used our grandmothers version. We took the whole blueberries, cut up the pears and boiled them with water and sugar until they made properly thick jelly. This took a long time and a lot of sugar. The jellies were very good but you get a lot less final product for the amount of fruit and sugar.

But as I said, I like quick and easy. I have started making jellies with whatever is left over or lying around. It is easy to get a package of gelatin from any grocery store and make your own jellies. We use Sure-Gel most of the time, it gives reliable results and is easy to come by. There are may different kinds of “gelling” products, just about one for every variation you can imagine. Just pick the one you like and go with it. Gelatin arguements aside, you know what is in your jellies and when it was made. I like being able to use as little sugar as I want, I am not one for really sweet jelly. Making your own gives you the ability to make the flavor, sweetness and color you want. We add only a drop or 2 of coloring, just enough to give the jelly a tint. Yes, I know, there is an arguement to be made about coloring also.

Last week we bought a watermelon from the guy at the local farmers’ market. We are teaching the kids how to use everything and leave nothing to waste. We first cut up the watermelon and put it in the fridge to eat as a healthy snack and dessert. Next, we scraped and squeezed the leftovers to get all the juice and pulp we could out of it. This is what we made the new jelly out of. The rind that was left we took out to the chickens and goats, they love it as a treat.

There seems to be a learning curve when it comes to the different fruits as each one behaves differently when you make jelly with it. The watermelon that we made this time was much more syrupy than jelly. The lemon we used several months ago was also more syrup than jelly. I guess there is something in these kinds of fruits that makes the jelly process not work as well. But all the other fruits we have done have been very nice. Surpisingly, the mint jelly we made with fresh mint leaves out of our garden, has so far been our favorite. Please do note, home made jelly is softer and smoother than store bought. Home made jellies do not have that heavy, sweet, globby texture like the ones you get at the store. Home made jellies spread on bread more easily.

With the gelatin you simply read the directions in the package and proceed. Do make sure to follow the directions for the right fruit or things can get odd. The process is simple.

Prep the fruits: wash and cut to the size you want

Put a pot on the stove top and a little water to start boiling

The directions will tell you how much water to use for each fruit

Add the fruit to a pot of boiling water on the stove top

Mix your sugar and gelatin together in a bowl

Mix sugar mixture into the boiling fruit, slowly

Make sure to stir well and constantly

Again, follow the directions for how long to boil the fruit/sugar/water/gelatin mixture

While waiting for the fruit to boil, set up another pot of boiling water to sterilize your jars

Bring the jar water to a good rolling boil and boil for 10 minor so, make sure to boil the jar lids also

Do not forget to stir your fruit mix in the other pot

After you pull the water jars out, put them on the counter to cool a bit but not to much

Once the fruit mix is to the thickness you want or to the time the package said

Turn off the heat and get ready to put the fruit into your newly sterilized jars

Using heat protection, carefully pour fruit mix into each jar, only up to the neck line, leave a little space at the top

Carefully and again, with heat protection, put the lids on the jars and screw them down tight

Now you just wait for them to cool

As they cool you will hear a tink, that tells you the jars have sealed correctly

Wait until the jars are completely cooled before you move them to your storage area

When choosing jars for your jellies, the rule of thumb here is, whatever you haved on hand. We re-cycle glass jars from foods that we bought at the store as well as mason jars from previous years. The key is to be sure your lids are still good so the jars will seal right. You can use any size jar but the smaller the jar the more jars you get out of it. If you are planing to give the jellies as gifts, smaller jars are good as you have more to give. If you are keeping them for your own use, I like larger jars, less to have to find a place to store. If you have a mind to, you can make cute little ribbon or lid toppers and give your jellies as home made gifts. People like getting something home made, it give it that little extra touch of love.

Now you can enjoy your own jellies, made by your own hand, full of good stuff and knowing exactly what you put into it. You can use seasonal fruits or buy bulk from the farmers market. You can use whatever seasonings and however much sweetener to make your jellies just the way you like them. Also, do not underestimate the jars. You can use any size, shape, color or theme to make unique prizes.

So far, we have made jellies from blueberry, mint, apple, pear, apple cider, lemon, grapefruit, watermelon and cactus fruit. All have been very good. We have been proud of making them with our own hands and knowing the produce came from our own farm.