Preparing Butters, Jams, Jellies, and Marmalades (2 of 2)

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Title: Preparing Butters, Jams, Jellies, and Marmalades (2 of 2)
Categories: Canning, Information
Yield: 1 guide


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.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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