jelly bag

jelly bag

n
(Cookery) a muslin bag used to strain off the juice from the fruit in making jelly (the preserve)
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Pour into a jelly bag. Hang and let drip into bowl until dripping stops.
For jelly making, a jelly bag is required for extracting juice from the fruit.
15 If you have the equipment needed to make jams, you've nearly got all you need to make jelly--just add a jelly bag and stand.
So much so that the Italian brand Furla (pronounced FAR-lah) has created teeny-weeny versions of some of its most popular styles, including the jelly bag, Candy, in a variety of colors inspired by the Neo-Pop art movement.
Suspend a jelly bag over a bowl or put clean muslin (several layers) in a sieve over the bowl.
1 jelly bag (either a muslin bag or a clean cotton cloth and a big sieve) Gently simmer the crab apples along with the rowan berries and thyme leaves in a pan with 350ml water until soft, squashing them occasionally to extract the juice and full flavour.
Strain through a jelly bag or colander lined with cheesecloth.
Pass the pure through a fine sieve and place it in a jelly bag suspended over a bowl.
Pass the puree through a fine sieve and place it in a jelly bag suspended over a bowl.
Scald a jelly bag or a large square of muslin in a large pan of boiling water to sterilise.
weeks, strain through jelly bag, squeezing pulp as dry as possible.