After you have made the juice, you have to turn it into jelly. Essentially, you add a bunch of sugar and cook the sugared juice until it's reaching the jelling point (8* above boiling).
Here is the process in pictures.
|The juice with the sugar, cooking. I put the sugar in too early, but it doesn't seem to have caused a problem.|
|A tricky part (for me) is remembering that all the jars and lids have to be sterilized! I did it in a steamer basket, but you can use paper towels and a pot with water in it just as well.|
|A jam funnel makes it easier to not get jelly on the threads of the jars.|
|The finished product!|