Novice Jelly maker please help!!

[selfraising]

okay thanks, I'll give that a go.

[rustylady]

I would tip your "mush" into a pan and add around a pint of water. Bring just boiling point, let it cool and re-strain. Add this juice to what you already have, and then work out your sugar. You really don't need to cook fruit for long when making jelly - just enough to soften and release the juices. I then mash it using a potato masher before straining it.

[susieq100]

I made blackcurrant jelly years ago (newly wed, blackcurrants in the garden, wanted to impress OH with my housewifely skills .... yes, yes, I was young). Topped and tailed pounds of fruit, added sugar, simmered, strained overnight through an old cheese-cloth shirt. I got one (yes ONE) small jar of jelly. It set like Chivers fruit jelly cubes. I could hardly get it out of the jar with a sharp knife. It certainly wouldn't spread ... it bounced over the toast, plate, chopping board when any pressure was applied. In the end the only thing we could use it for was as the base for our own version of Ribena. Add hot water and dissolve it. When I re-read the recipe I had failed to add any water to the fruit. Idiot!

[selfraising]

I made blackcurrant jelly years ago (newly wed, blackcurrants in the garden, wanted to impress OH with my housewifely skills .... yes, yes, I was young). Topped and tailed pounds of fruit, added sugar, simmered, strained overnight through an old cheese-cloth shirt. I got one (yes ONE) small jar of jelly. It set like Chivers fruit jelly cubes. I could hardly get it out of the jar with a sharp knife. It certainly wouldn't spread ... it bounced over the toast, plate, chopping board when any pressure was applied. In the end the only thing we could use it for was as the base for our own version of Ribena. Add hot water and dissolve it. When I re-read the recipe I had failed to add any water to the fruit. Idiot!

Oh no!!