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5127979-129820How to Make Wisconsin Jam4572000107315Four main ingredients: Fruit, Pectin, Acid and SugarFruit: It gives each jam its color and flavor. Pectin: It is the natural plant substance that causes fruit to jell. Fruits such as apples, cranberries, crabapples, currants, and grapes contain enough natural pectin to form natural gel. Other fruits may require added pectin. When making jam, be sure to follow a jam recipe developed specifically for the type of fruit you are using. Acid: It is essential in jellied fruit products for both gel formation and flavor. Like pectin, acid content varies by the type of fruit. Some recipes require added acid. This acid often comes from adding lemon juice to the jam. Sugar: Added sugar preserves fruit, helps the gel form, and contributes to the flavor. Use the amount of sugar a recipe calls for. Without the right amount of needed sugar the recipe will not form a gel. There are multiple ways to make jam. One way is by bringing ingredients to a boil using a stovetop. If you do not have access to a stovetop there are also numerous recipes available for making freezer jam. See reverse side for blueberry freezer jam recipe.*This resource was adapted from and made possible by Making Jams, Jellies and Fruit Preserves. 2002. B2909 Wisconsin Safe Food Preservation Series by Barbara H. Ingham.5127979-129820How to Make Wisconsin Jam4572000107315Four main ingredients: Fruit, Pectin, Acid and SugarFruit: It gives each jam its color and flavor. Pectin: It is the natural plant substance that causes fruit to jell. Fruits such as apples, cranberries, crabapples, currants, and grapes contain enough natural pectin to form natural gel. Other fruits may require added pectin. When making jam, be sure to follow a jam recipe developed specifically for the type of fruit you are using. Acid: It is essential in jellied fruit products for both gel formation and flavor. Like pectin, acid content varies by the type of fruit. Some recipes require added acid. This acid often comes from adding lemon juice to the jam. Sugar: Added sugar preserves fruit, helps the gel form, and contributes to the flavor. Use the amount of sugar a recipe calls for. Without the right amount of needed sugar the recipe will not form a gel. There are multiple ways to make jam. One way is by bringing ingredients to a boil using a stovetop. If you do not have access to a stovetop there are also numerous recipes available for making freezer jam. See reverse side for blueberry freezer jam recipe.*This resource was adapted from and made possible by Making Jams, Jellies and Fruit Preserves. 2002. B2909 Wisconsin Safe Food Preservation Series by Barbara H. Ingham.Blueberry Freezer Jam RecipePrepare the berries: Crush one pint using a potato masher or fork.Measure 1 cup of berries and place in a large bowl.Measure 2 cups of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.While waiting, in a small bowl, stir in one half of a 3 ounce packet of Certo fruit pectin (1.5 ounces) into 2 ? teaspoons of lemon juice.After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.Let stand at room temperature for 24 hours till set.You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.3206750177165Yield: 2.5 cups 635076200Blueberry Freezer Jam RecipePrepare the berries: Crush one pint using a potato masher or fork.Measure 1 cup of berries and place in a large bowl.Measure 2 cups of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.While waiting, in a small bowl, stir in one half of a 3 ounce packet of Certo fruit pectin (1.5 ounces) into 2 ? teaspoons of lemon juice.After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.Let stand at room temperature for 24 hours till set.You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.320675045720Yield: 2.5 cups 635046355 ................
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