• When fruit is tender, strain through a colander, then strain through a double layer of cheesecloth or a jelly bag.
• Allow juice to drip through, using a stand or colander to hold the bag.
• Pressing or squeezing the bag or cloth will cause cloudy jelly.
• Using no more than 6 to 8 cups of extracted fruit juice at a time.
• Measure fruit juice, sugar, and lemon juice according to the ingredients in the table above and heat to boiling.
• Stir until the sugar is dissolved.
• Boil over high heat to the jellying point.

To test jelly to see if its done, use one of the following methods.

Temperature test—

Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of:

• For an accurate thermometer reading, place the thermometer in a
  vertical position and read at eye level.
• The bulb of the thermometer
  must be completely covered with the jelly but must not touch the bottom
  of the sauce pot.

(Remember to test the accuracy of the thermometer by
placing it in boiling water.)

Spoon or Sheet Test –

• Dip a cool metal
  spoon into the boiling jelly mixture and lift the spoon out of the
  steam so the syrup runs off the side.
• When the mixture first starts to
  boil, the drops will be light and syrupy.
• As the syrup continues to
  boil, the drops will become heavier and will drop off the spoon two at
  a time.
• When the two drops form together and “sheet” off the spoon, the
  jellying point has been reached.

Refrigerator/Freezer Test -

• Pour a small
  amount of boiling jelly on a plate, and put it in the freezing
  compartment of a refrigerator for a few minutes. If the mixture gels,
  it should be done.
• During this test, the rest of the jelly mixture
  should be removed from the heat.