Many people use the words “jam” and “jelly” interchangeably. These two fruit preserves are actually quite different, however. Jam contains cooked fruits and is thick and spreadable. Jelly does not contain any whole fruit chunks or pieces and you make jelly from the juice of cooked fruit only. When the fruits in the garden are ripe and you are ready to begin making seedless jelly, it is necessary to strain out the seeds and fruit pulp from the juice during the jelly-making process.
Prepare the fruit by chopping it into halves or quarters. It is not necessary to remove pits, seeds, skin or cores as you cut up the fruit.
Place the fruit into the stockpot. Add approximately 1 cup of water for every 3 cups of chopped fruit.
Heat the fruit and the water, stirring frequently. When the fruit reaches a simmer, stir and cook for an additional 10 minutes and then remove the stockpot from the heat.
Moisten the jelly bag or the cheesecloth with water prior to using. Squeeze out the excess water with your hands.
Position the jelly bag or the cheesecloth over the bowl so that the bowl will catch the fruit juice as it drips down. Attach the cheesecloth with a rubber band around the rim of the bowl, if necessary. Pour the hot fruit into the jelly bag or onto the cheesecloth.
Allow the fruit to sit undisturbed on top of the cheesecloth or in the jelly bag for at least eight hours. Do not attempt to push the fruit through the mesh to hasten the process because this will result in fruit pulp and seeds pushing through into the bowl.
Remove the bowl from under the jelly bag or cheesecloth after the required time. Use the fruit juice to make jelly and either discard the fruit pulp or use it for another purpose.