Guide 7 Preparing and Canning Jams and Jellies
Complete Guide to
Home Canning
Guide 7
Preparing and Canning
Jams and Jellies
7-2
Guide 7 Preparing and Canning Jams and Jellies
Table of Contents
Section....................................................................................................................................... Page Making jelly without added pectin ...................................................................................................................... 7-5 Extracting juices and making jelly........................................................................................................................ 7-5 Making jam without added pectin....................................................................................................................... 7-6 Making Jams and Jellies with Added Pectin............................................................................. 7-7
Pear-apple jam.............................................................................................................................................. 7-8 Strawberry-rhubarb jelly........................................................................................................................... 7-8 Blueberry-spice jam.................................................................................................................................... 7-9 Grape-plum jelly.........................................................................................................................................7-10 Golden pepper jelly...................................................................................................................................7-10 Making Reduced-Sugar Fruit Spreads.................................................................................... 7-11 Peach-pineapple spread..........................................................................................................................7-11 Refrigerated apple spread (made with gelatin)..............................................................................7-12 Refrigerated grape spread (made with gelatin)..............................................................................7-12 Remaking soft jellies................................................................................................................................................7-13
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7-3
Jams and Jellies
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Making jelly without added pectin
Use only firm fruits naturally high in pectin. Select a mixture of about 3/4 ripe and 1/4 underripe fruit. Do not use commercially canned or frozen fruit juices. Their pectin content is too low. Wash all fruits thoroughly before cooking. Crush soft fruits or berries; cut firmer fruits into small pieces. Using the peels and cores adds pectin to the juice during cooking. Add water to fruits that require it, as listed in the table of ingredients below. Put fruit and water in large saucepan and bring to a boil. Then simmer according to the times below until fruit is soft, while stirring to prevent scorching. One pound of fruit should yield at least 1 cup of clear juice.
Extracting juices and making jelly
To Extract Juice
Cups of Water to be Added per Pound of Fruit
Apples Blackberries Crab apples Grapes Plums
1 None or 1/4 1 None or 1/4 1/2
Minutes to Simmer Fruit before Extracting Juice
20 to 25 5 to 10 20 to 25 5 to 10 15 to 20
Ingredients Added to Each Cup of Strained Juice
Sugar (Cups)
Lemon Juice (Tsp)
3/4 3/4 to 1 1 3/4 to 1 3/4
1-1/2 (optional) None None None None
Yield from 4 Cups of Juice (Half-pints)
4 to 5 7 to 8 4 to 5 8 to 9 8 to 9
When fruit is tender, strain through a colander, then strain through a double layer of cheesecloth or a jelly bag. Allow juice to drip through, using a stand or colander to hold the bag. Pressing or
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squeezing the bag or cloth will cause cloudy jelly.
Jams and Jellies
Using no more than 6 to 8 cups of extracted fruit juice at a time, measure fruit juice, sugar, and lemon juice according to the ingredients in the table above and heat to boiling. Stir until the sugar is dissolved. Boil over high heat to the jellying point. To test jelly for doneness, use one of the following methods.
Temperature test--Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of:
Sea Level 220oF
1,000 ft 218oF
2,000 ft 216oF
3,000 ft 214oF
4,000 ft 212oF
5,000 ft 211oF
6,000 ft 209oF
7,000 ft 207oF
8,000 ft 205oF
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