Preparing Butters, Jams, Jellies, and Marmalades (Part 2)

INGREDIENTS

INSTRUCTIONS

METHODS OF MAKING JAMS AND JELLIES
There are two basic methods of making jams and jellies. The standard
method, which does not require added pectin, works best with fruits
naturally high in pectin. The other method, which requires the use of
commercial liquid or powdered pectin, is much quicker. The gelling ability
of various pectins differs. To make uniformly gelled products, be sure to
add the quantities of commercial pectins to specific fruits as instructed
on each package. Overcooking may break down pectin and prevent proper
gelling. When using either method, make one batch at a time, according to
the recipe. Increasing the quantities often results in soft gels. Stir
constantly while cooking to prevent, burning. Recipes are developed for
specific jar sizes. If jellies are filled into larger jars, excessively
soft products may result.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”