About Jams Jellies and Preserves

Title:
About Jams Jellies and Preserves

Yield:
1 Text file

Categories:
Jam,
Jelly,
Fruits




Ingredients:









 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: pickell@cyberspc.mb.ca (S.Pickell)