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How to make jellies

Delicious jellies can be made using our steamers, which extract juice from fruit with steam, doing away with the messy, slow straining method of juice extraction!

Juice extraction by steaming is ideal for currants (blackcurrants, redcurrants and whitecurrants), for hard fruits like crab apples and quinces, and for berries like blueberries, raspberries, loganberries and elderberries. Gentle cooking by the steaming method enhances the flavour of all these fruit juices.

Steam the fruits, e.g., quince, crab apple, sloe, or damson, etc using the steamer. The extracted juice should then be measured and transferred in to a jam pan, or the bottom pan of the Mehu-Liisa Steamer is ideal for this purpose. Add sugar according to your recipe and cook until setting point is reached. Pour into clean, hot jars and seal immediately.

Herb jellies are easy to make by adding herbs of your choice, e.g. mint, tarragon, thyme, rosemary or sage, during the cooking process. If you want your jelly to be clear, then tie up the herbs in muslin to infuse during cooking; alternatively the herbs can be finely chopped for a speckled effect.

See Recipes for some great jelly recipes, including Crab Apple Jelly and Redcurrant and Mint Jelly.

Caroline Pakenham, author of Making Jellied Preserves says of the Mehu-Liisa, “I have been using a muslin and up-turned chair for straining for so long that I believed I couldn’t use anything else but I have to say that I have been experimenting with the Mehu-Liisa fruit steamer and have found it very quick. It isn’t too expensive and I would highly recommend it as a juicer and a steamer for all soft and stoned fruits in the making of jellies.”

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