Basic Jelly Recipe is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and  friends,

from ABS-CBN Food Entertainmnet, Recipe from Chris Baustista

Make about 4 cups

Ingredients:

sterilized bottle

1 kilo fruit (produces about 3 cups of juice or pulp)

1 1/4 cups sugar for each cup of pulp (or same weight as the fruit pulp)

1 1/2 teaspoons pectin*

juice of 1 lemon (use only if fruit lacks acidity)

2 teaspoons butter

Method:

Use a fruit juicer (if available) to extract the juice or pulp. Or heat the fruit ¡n a pan with a little water to help break

it down. This will make it easier to extract the juice. Strain the juice for a smoother jelly. For a clear jelly, strain the juice using a muslin cloth.

Weigh or measure the juice or pulp. This will determine how much sugar will be needed.Mix the pectin with the sugar and set aside.

Add the lemon juice to the juice or pulp and bring to a boil in a stainless steel pan. Add the sugar pectin mixture and bring  back to a boil.

With a slotted spoon, skim off any foam that rises to the surface.

Cook until mixture reaches the thread stage of about 220°F (105°C to 106°C) on a candy thermometer.* When done ladle the

marmalade into sterilized bottles and seal lightly.