Jam-Making Basics

Title:
Jam-Making Basics

Yield:
1 Servings

Categories:
Jams




Ingredients:





          See Below






 Select fully ripened fruits and rinse them quickly under cold water and


 then drain thoroughly.  Do not soak the fruit in water. Do not double the


 recipes. Do not substitute ingredients. Do not reduce the amount of sugar


 or increase the amount of fruit used. An exact balance of fruit, sugar, and


 pectin is needed for jelling to occur. For no cook jams, mash the fruit


 with a potato masher.  For cooked jams, process the fruit in a food


 processor using quick on and off pulses until finely chopped. For


 preserves, until coarsely chopped. Do NOT puree.


 


 NOTE:


 


 A rolling boil is a boil that cannot be stirred down.