120 Lip Smacking Good Jam Recipes

94 2690

About Jams, Jellies & Preserves

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.

94 2690

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About Jams, Jellies & Preserves

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.

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Packaging Details

  • Unit Type: piece
  • Package Size: 25cm x 32cm x 5cm (9.84in x 12.60in x 1.97in)
  • Package Weight: 0.56kg (1.23lb.)