Easy Jam And Jelly Recipes

Jellies are versatile and easy to make as well as serve.They look extremely attractive if you use decorative moulds.Although most people think of jellies as a kid's sweet dish,they make great adult desserts as well.They can also be made into very tasty salads.Jellies with chopped fruits and a sprinkle of nuts or fresh minced herbs or flowers make ideal summer desserts.They are good for both young and old alike,since the gelatin used in them helps to strengthen bones.So try out these great jelly recipes.

1.Lime And Melon Jelly:
Ingredients:
80g lime jelly crystals, 200g melon peeled and finely chopped, 1 tbsp finely chopped mint leaves, 1 ice-tray, cold water,few drops of green food colouring, 3 1/2 tea cups boiling hot water.

Method:
Place the lime jelly crystals in a bowl, break up the lumps if any with a fork, pour in some of the boiling hot water and whisk to dissolve the crystals into a smooth paste.Add remaining hot water whisking all the while so that all the crystals are dissolved and cool.Place fruit in another bowl and pour 1/2 cup cooled lime jelly over them to coat well.Wet a mould in ice-cold water,sprinkle the bottom with some chopped mint leaves and pour enough jelly liquid to come up to 1/2" of the mould.Place in the freezer to set.Once lightly set,cover it with a layer of fruit covered in jelly and then put it back in the freezer to set.Do this until all the jelly and fruit are used up.Before adding the last layer of jelly, sprinkle with the remaining mint leaves.Place in the freezer to set well and then remove to the fridge.To de-mould, dip the bottom of the mould in hot water to loosen the jelly.Place yet another platter or serving dish over it, turn it over so that the back is facing you and give it a few hard knocks to ease the jelly out.To make the coloured ice cubes,place cold water in a bowl, add food colouring and mix well,pour into an ice-tray and freeze.Remove to decorate the lime and melon jelly.Serve immediately.

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2.Jewelled Fruit Jelly:
Ingredients:
5 g gelatin, 30g sugar, 150ml water,70g watermelon, 70g papaya, 70g grapes, approx 1 tsp powdered sugar.

Method:
Soak gelatin in 1 tbsp of water and set aside for 5-10 mins. Add the remaining water and melt the gelatin in a thick saucepan over low heat, stirring continuously.After the gelatin has melted, add the sugar and stir till it dissolves.Strain the syrup and cool.Chop 15 g of each fruit.Place in a small glass bowl and pour the syrup over it.Refrigerate for at least 1/2 hour till set.Puree each of the remaining fruits separately.Add a little powdered sugar to taste.Unmould the jelly onto a plate(place the bowl in warm water for a few seconds before unmoulding).Refrigerate.Pour each fruit puree decoratively around the fruit jelly.

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3.Simple Orange Marmalade:
Ingredients:
4 large oranges,2 large limes, 1 1/2 cups water, 1/8 tsp baking soda, 5 cups sugar, 3 tbsp liqud fruit pectin.

Method:
Score the oranges into four sections.Remove the peel and scrape off the bitter white portion with a sharp knife.Cut the peel into thin strips.Boil the peels with baking soda for 3-4 minutes.Lower heat, cover and simmer for 10-15 minutes. Peel and discard seeds from orange segments,break into small pieces.Add fruit and juice to the peels and bring it to a boil.Cover and simmer for 10 minutes.Measure 3 cups and set aside.In a large pot bring the 3 cups of fruit and peels with the sugar to a aboil, stirring constantly until the sugar dissolves.Quickly stir in the pectin, then return to a boil for 2 minutes.Remove from fire and skim.Ladle into sterilised jars,covering with lids.Boil the jars in a pan of water for 5-7 minutes.Remove,cool and keep for 2 weeks before using.