Chutneys, jam, and jelly are a sweet and delicious popular recipe.

16 Sweet and Delicious Easy All Natural Chutney, Jam and Jelly Recipes

What makes jam and jellies solidify? Pectin is the substance that makes jellies and jams solidify however, this essential ingredient does not exist in all fruits.

Fruit that is slightly under-ripe contains more pectin than overripe fruits. In addition, the white inner skins of lemons are excellent for jelly and jam making and to supply pectin to other fruits however it has a bitter taste.

Sweet and Delicious Easy All Natural Chutney, Jam and Jelly Recipes

Kind of Fruit	How To Prepare	Amount Of Water Needed For Cooking	Amount Of Sugar Needed For Jellying
Apples (sour is best)	Wash, discard any unsound portions, cut into small pieces. Include seeds skin and core	One-half as much water as fruit	¾ cupful of sugar to 1 cupful of juice
Apricots	Leave a few stones in for flavor.	For jam use just enough water to keep from burning	¾ cupful of sugar to 1 cupful of apricots for jam
Blackberries	Wash	1 cupful of water to 5 quarts of berries	¾ cupful of sugar to 1 cupful of juice
Blueberries	Wash	1 cupful of water to 5 quarts of berries	1 cupful of sugar to 1 cupful of juice
Cranberries	Wash	One-half as much water as berries	¾ cupful of sugar to 1 cupful of juice
Cherries (Pectin must be added for jelly making)	Pit the cherries for jam	For jam, use just enough water to keep from burning	¾ cupful of sugar to 1 cupful of cherries for jam
Grapes, unripe	Wash, do not stem; use stems	1 cupful of water to 5 quarts of grapes	1 cupful of sugar to 1 cupful of juice
Gooseberries	"head and tail," using scissors	1 cupful of water to 5 quarts of gooseberries	1 cupful of sugar to 1 cupful of juice
Peaches (Pectin must be added for jelly making)	Peaches, apples, and raisins make a delicious conserve	Just enough water to keep from burning	¾ cupful of sugar to 1 cupful of juice
Pineapples (Pectin must be added for jelly making)	Prepare as for table use	For jams, enough water to keep from burning	¾ cupful of sugar to 1 cupful of juice
Raspberries	Wash them thoroughly, but do not let them soak in the water	1 cupful of water to 5 quarts of berries	1 cupful of sugar to 1 cupful of juice
Rhubarb (Pectin must be added for jelly making)	Wash and cut into small pieces	For jam, half as much water as fruit.	¾ cupful of sugar to 1 cupful of juice
Strawberries (Pectin must be added for jelly making)	Wash and remove hulls.	For jam, just enough water to keep from burning.	¾ cupful of sugar to 1 cupful of pulp.
Oranges	For orange marmalade weigh oranges slice crosswise with a sharp knife as thin as possible; remove the seeds.	Cook in water to cover.	Three-quarters their weight in sugar.
Lemons	For marmalade 9 oranges and 6 lemons are a good combination	Cook in water to cover.	8 pounds of sugar
Grapefruit	Grapefruit is sliced very thin, seed removed.	Cook in water to cover.	Three-quarters their weight in sugar.

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Meet the Author.

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Being African in America I have grown up learning about different ethnic cultures. My mother is a historian of African culture and history and her influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.