so how to make Roman jelly well the first stop to do it is gotta get all my Rome berries off their stalks and into the champ and don't worry if you don't get all the stalks off just try to remove most of them just makes dealing with it and that's it easier get rid of the leaves as well once you've brought it up to the boil leave it to simmer for a couple of hours and what you're aiming to do is turn this into a nice wet pulp some only berries in it have pulp down once its pulp down then need to strain it after its strain for 24 hours measure the liquid and then return it to the jar pan once it's come back up to the boil add in a kilo of sugar for every liter of liquid you need to bring it back up to the boil and then keep it on a rolling boil until it's reached its setting point to check for the setting point what you need to do is put a little bit of the liquid on the Platanos saucer like that and if it forms a skin which this one has then you know that it's ready to be put into hot sterilized jars