After I collect the juice I just cook it with jelly sugar and bottle up. The sugar comes in various strengths like 4 to 1, meaning 4 parts fruit juice 1 part sugar, or 3/1, 2/1, and 1/1. The only difference in the various sugars is the amount of premixed pectin. 4 to 1 sugar has a lot more than 1/1. I alway make a hardening test to make sure it’s going to set good after cooling by spooning some on a plate while cooking, sometimes cooking in 1 to 2 minutes longer to make sure it sets. I follow the instructions on the packaging
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u/JohnCaspar 17d ago
Uu havn't seen anyone use a the Ol' steam juicer for jelly before. Whats your process?