Recipe

Making Jams & Jellies With Added Pectin Recipe


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Ingredients

Directions
  • Step #1 Wash & rinse all fruits thoroughly before cooking.
  • Step #2 Do not soak.
  • Step #3 For best flavor, use fully ripe fruit.
  • Step #4 Remove stems, skins, & pits from fruit; cut into pieces & crush.
  • Step #5 For berries, remove stems and blossoms & crush.
  • Step #6 Seedy berries may be put through a sieve or food mill.
  • Step #7 Measure crushed fruit into large saucepan using the ingredient quantities specified in Table 1.
  • Step #8 Table 1.
  • Step #9 Ingredient Quantities.
  • Step #10 Fruit: Apricots.
  • Step #11 c Crushed Fruit: 4 to 4-1/2.
  • Step #12 c Sugar: 4.
  • Step #13 Tbs.
  • Step #14 Lemon Juice: 2.
  • Step #15 Yield (Half-pints): 5 to 6.
  • Step #16 Fruit: Berries.
  • Step #17 c Crushed Fruit: 4.
  • Step #18 c Sugar: 4.
  • Step #19 Tbs.
  • Step #20 Lemon Juice: 0.
  • Step #21 Yield (Half-pints): 3 to 4.
  • Step #22 Fruit: Peaches.
  • Step #23 c Crushed Fruit: 5-1/2 to 6.
  • Step #24 c Sugar: 4 to 5.
  • Step #25 Tbs.
  • Step #26 Lemon Juice: 2.
  • Step #27 Yield (Half-pints): 6 to 7.
  • Step #28 Add sugar & bring to a boil while stirring rapidly & constantly.
  • Step #29 Continue to boil until mixture thickens.
  • Step #30 Use one of the following tests to determine when jams & jellies are ready to fill.
  • Step #31 Remember to allow for thickening during cooling.
  • Step #32 Temperature test: Use a jelly or candy thermometer & boil until mixture reaches the temperature for your altitude.
  • Step #33 For more information see "Making Jelly Without Added Pectin".
  • Step #34 Sea Level: 220 degrees F.
  • Step #35 1,000 ft: 218 degrees F.
  • Step #36 2,000 ft: 216 degrees F.
  • Step #37 3,000 ft: 214 degrees F.
  • Step #38 4,000 ft: 212 degrees F.
  • Step #39 5,000 ft: 211 degrees F.
  • Step #40 6,000 ft: 209 degrees F.
  • Step #41 7,000 ft: 207 degrees F.
  • Step #42 8,000 ft: 205 degrees F.
  • Step #43 Refrigerator test: Remove the jam mixture from the heat.
  • Step #44 Pour a small amount of boiling jam on a cold plate & put it in the freezing compartment of a refrigerator for a few mins.
  • Step #45 If the mixture gels, it is ready to fill.
  • Step #46 remove this from heat & skim off foam quickly.
  • Step #47 Fill sterile jars with jam.
  • Step #48 For more information see "Jars & Lids".
  • Step #49 Use a measuring c or ladle the jam through a wide-mouthed funnel, leaving 1/4-inch headspace.
  • Step #50 Adjust lids & process.
  • Step #51 Table 2.
  • Step #52 Recommended process time for Jams without Added Pectin in a boiling-water canner.
  • Step #53 Style of Pack: Hot.
  • Step #54 Jar Size: Half-pints or Pints.
  • Step #55 Process Time at Altitudes of 0 - 1,000 ft: 5 min.
  • Step #56 1,001 - 6,000 ft: 10 min.
  • Step #57 Above 6,000 ft: 15 min.
  • Step #58 ======================================================= === USDA Agriculture Information Bulletin No.
  • Step #59 539 (rev.
  • Step #60 1994) Meal-Master format courtesy of Karen Mintzias.
  • Enjoy the MAKING JAMS & JELLIES WITH ADDED PECTIN recipe

Related Categories

Sauce And Salsa / Sweet Sauces
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