For a beautiful translucent and clear jelly You must let the juice drip from itself. Do not squeeze the fruit with a spoon to speed up the process. You want to prepare several different types of jelly? The principle is simple. Typically measure 250 ml (1 cup) sugar for each 250 ml (1 cup) of juice obtained of the cooked fruit. This amount of sugar seems too generous? It is necessary to allow the jelly to firm up and become less liquid. It is important to choose fruits that are rich in pectin such as grapes and plums, otherwise, add commercial pectin. The plate test This test verifies the consistency of the jelly. This same test can be applied to jams and marmalades. Put a small plate in the freezer for a few minutes until it is cold. When you are ready to test the consistency, remove the pan from heat to stop cooking and spoon approximately 5 ml (1 teaspoon) of jelly on the plate. Immediately place the plate back in the freezer for a few minutes. If the jelly doesn’t set up enough, continue cooking for a few minutes and repeat the test again. And if the jelly doesn’t firm up? The problem may be caused by a lack of pectin and/or acidity in the fruit. You can try to recover the jelly by boiling again. Flavouring the jelly To flavour the apple jelly, you can add fresh mint or rosemary at the end of cooking. Your jelly nicely garnish pork or lamb.