Recipe

Making Jelly Without Added Pectin Recipe


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Ingredients

Directions
  • Step #1 Fresh fruits & juices as well as commercially caned or frozen fruit juice can be used with commercially prepared powdered or liquid pectins.
  • Step #2 The order of combining ingredients depends on the type of pectin used.
  • Step #3 Complete directions for a variety of fruits are provided with packaged pectin.
  • Step #4 Jelly or jam made with added pectin requires less cooking & generally gives a larger yield.
  • Step #5 These products have more natural fruit flavors, too.
  • Step #6 In addition, using added pectin eliminates the need to test hot jellies & jams for proper gelling.
  • Step #7 Adding 1/2 tsp of butter or margarine with the juice & pectin will reduce foaming.
  • Step #8 However, these may cause off-flavor in a long-term storage of jellies & jams.
  • Step #9 Recipes available using packaged pectin include: Jellies--Apple, dewberry, grape, black or red raspberry, loganberry, mayhaw, blackberry, boysenberry, peach, plum, rhubarb, elderberry, crab apple, currant, mint, & strawberry.
  • Step #10 Jams--Apricot, cherry, fig, dewberry, pear, peach, strawberry, orange marmalade, youngberry, red raspberry, blueberry, gooseberry, boysenberry, rhubarb, grape, blackberry, plum, loganberry, currant, and spiced tomato.
  • Step #11 Be sure to use Mason canning jars, self-sealing two-piece lids, & a 5-min process (corrected for altitude, as necessary) in boiling water.
  • Step #12 For more information about jams & jellies see "Preparing butters, jellies, jams, & marmalades".
  • Step #13 Purchase fresh fruit pectin each year.
  • Step #14 Old pectin may result in poor gels.
  • Step #15 Follow the instructions with each package & the process times recommended in Table 1.
  • Step #16 Table 1.
  • Step #17 Recommended process time for Jellies & Jam with Added Pectin in a boiling-water canner.
  • Step #18 Style of Pack: Hot.
  • Step #19 Jar Size: Half-pints or Pints.
  • Step #20 Process Time at Altitudes of 0 - 1,000 ft: 5 min.
  • Step #21 1,001 - 6,000 ft: 10 min.
  • Step #22 Above 6,000 ft: 15 min.
  • Step #23 ======================================================= === USDA Agriculture Information Bulletin No.
  • Step #24 539 (rev.
  • Step #25 1994) Meal-Master format courtesy of Karen Mintzias.
  • Enjoy the MAKING JELLY WITHOUT ADDED PECTIN recipe

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Condiments / Jellies
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