9 Answers

I’m looking for some ideas to preserve fruit in jelly but I know some can make it go too soft like Kiwifruit, ideas anyone?!

What fruits can I preserve in jelly without it softening?

Posted anonymously, 25th November 2014

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  • the simple rule of thumb is if its acidic its a no-go

  • I heard pineapples are definatley a no go. Perhaps Google can help too .

  • canned drained peaches set well in jelly so does pineapple from my experience.

  • BUSYLITTLEBEE, You make an ordinary jelly and put the pineapple in it. It does set.

  • I have had success with most fruits; just be gentle.

  • If you gently stew the fruit prior to adding to jelly it will not discolour & remain intac.t

  • My Mum has put pieces of pineapple in jelly and it did set. She even put some in individual which we took to lunch picnics a couple of days later. Thge pineapple was still firm.

  • don’t use pineapple kiwi fruit or oranges and water melon bananas as they dont help set the bananas go mushy but all the rest is fairly good.
    you can use the shell of orange feel and water melon but as they work good for a dish to hold the jelly in.

  • try using fruits that are quite firm like pineapple or apples. Strawberries and other berries are also good. I have found that fruits in tins like peaches are good for jelly as long as you drain the liquid from them thoroughly, they tend to keep the same in the jelly.
    However, what ever fruit you do use will eventually go soft if it isn’t eaten with a few days.

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