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Recipe Name: About Jams Jellies And Preserves Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
The less sugar you use the greater the flavor impact of the fruit. If
honey is used there will be a flavor change and the jellies/jams must
be cooked longer. If you use artificial sweeteners use only the
Cyclamate type to avoid bitterness and follow the manufacturer's
instructions. Cooked down jellies in which the juice is extracted by
the open kettle method contain 60% fruit versus commercial products
[pressure cooked to extract more juice but pectin destroying] with
only 45% Jelly: has great clarity from dripping the cooked fruit
through a cloth before adding sugar and finishing. Jams, Butter and
Pastes: are whole fruit purees of increasing density. Marmalades,
Preserves and Conserves: are bits of fruit in a heavy syrup. High
Pectin Fruits: Apples, Crabapples, Quinces, Red Currants,
Gooseberries, Plums and Cranberries. These need no additional pectin.
If you get syrupy jelly you used too much sugar or did not cook the
juice long enough after adding the sugar. Low Pectin Fruits:
Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears,
Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These
require combining with high pectin fruits or adding a commercial
pectin. To Test Pectin Content: Put 1 tbl cooled fruit juice in a
glass. Add an equal amount of grain alcohol and shake gently. The
alcohol will bring the pectin together in a gel. If a large amount of
pectin is present it will appear in a single mass or clot when poured
from the glass. Use equal amounts of juice and sugar. If the pectin
collects in several small particles use have as much sugar as juice.
To sterilize jelly glasses: fill jars 3/4 full of water and place them
in a shallow pan partly filled with water. Simmer 15 min and then keep
hot until filled. If the lids are placed on the steaming jars they
will be sterilized simultaneously. Tips: -Use enamel or stainless
steel pots not aluminum or copper. -On average, use 3/4 c sugar to 1 c
fruit or juice depending on pectin content[see above]. -Very acid
fruits can tolerate a whole c of sugar. ~Sterilize jars and seal
tightly. -For fruit that tends to discolor add lemon juice or Ascorbic
acid. -Keep in a cool dark place but do not refrigerate. Making Jam:
is easiest and most economical as it needs only one cooking step and
uses the pulp. Measure the fruit. In putting it in the pan, crush the
lower layers to provide moisture until more is drawn out by cooking or
add a little water. Simmer the fruit until it is soft. Add sugar and
stir until dissolved. Bring to a boil, stirring to avoid sticking.
Reduce heat and cook until thickened- up to 1/2 hr. Making Preserves
and Conserves: Place fruit in a pot with an equal amount of sugar in
layers ending with sugar on top and allow to rest overnight. Bring
slowly to a boil and simmer until fruit is translucent. Drain fruit
and put in sterile jars. Simmer syrup longer if necessary to thicken
it and pour over fruit. Seal and store. Making juice for jelly: Wash
and drain fruit. Prick or crush the fruit. Add water if fruit is not
juicy enough eg. apples. Add enough to the kettle that you can see it
through the fruit but the fruit is not floating. Cook uncovered until
the fruit is soft and loosing its color. Have ready a jelly bag
[several layers of cheese cloth] . Wet it, wring it out and line a
strainer with it. Let the juice drip through without squeezing it as
this muddies and flavors the jelly. This juice can be kept up to 6
months before proceeding by freezing or canning it. Making jelly:
Measure the strained juice and put it in an enamel or stainless steel
pan. Simmer 5 min. Skim off froth. Measure and warm sugar in a pan in
the oven and add it. Stir until dissolved. Cook at a gentle simmer
until the point of jelling. To test, place a small amount of jelly on
a spoon, cool it slightly and let it drop back into the pot from the
side of the spoon. As the syrup thickens, 2 large drops will form
along the edge of the spoon. when these two drops run together and
fall as a single drop the "sheeting" stage has been reached- 220 to
222 deg F and the jelly will be firm when cooled. It can take anywhere
from 10 to 30 min for jelly to reach this stage depending on the fruit
and the amount of sugar. Take the jars from the sterilizing bath and
invert on a cake cooler. They should be hot but dry when filled. Fill
to 1/4" from the top. Cover with melted paraffin 1/8" deep. Posted to
MM-Recipes Digest V3 #210 Date: Sun, 4 Aug 1996 09:08:21 -0500 From: (S.Pickell)

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