Store in a cool, dark place for up to a year. Follow the above homemade jelly recipe to turn your foraged juice into home-canned jelly with a water bath canner. First, forage for flowers and fruit ...

Towards the end of the cooking time, press the currants with a potato masher or jam skimmer to break the skins and release the juice. Strain through a jelly bag suspended over a large bowl and ...

After the juice has been removed for jelly-making, strain the pulp to remove any seeds or lumps. Measure the pulp. Add 1 cup sugar for each cup of tart fruit pulp or 1/2 to 3/4 cup sugar for ...

Read more: 25 Most Popular Snacks In America Ranked Worst To Best Only three ingredients are needed for the cherry jelly: tart cherry juice, pectin, and granulated sugar. As for the turnovers ...

Cover and leave to drip overnight - do not stir or squeeze the jelly bag. When all the juice has dripped through, transfer the juice to a preserving pan, along with the sugar and lemon juice.