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

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