Title: Making Jams and Jellies With Added Pectin
Categories: Canning, Preserves
Yield: 1 recipe
Fresh fruits and juices as well as commercially caned or frozen fruit
juice can be used with commercially prepared powdered or liquid pectins.
The order of combining ingredients depends on the type of pectin used.
Complete directions for a variety of fruits are provided with packaged
pectin. Jelly or jam made with added pectin requires less cooking and
generally gives a larger yield. These products have more natural fruit
flavors, too. In addition, using added pectin eliminates the need to
test hot jellies and jams for proper gelling. Adding 1/2 teaspoon of
butter or margarine with the juice and pectin will reduce foaming.
However, these may cause off-flavor in a long-term storage of jellies
and jams. Recipes available using packaged pectin include:
Jellies--Apple, crab apple, blackberry, boysenberry, dewberry, currant,
elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry,
loganberry, rhubarb, and strawberry.
Be sure to use Mason canning jars, self-sealing two-piece lids, and a
5-minute process (corrected for altitude, as necessary) in boiling
water. For more information about jams and jellies see "Preparing
butters, jams, jellies, and marmalades".
Purchase fresh fruit pectin each year. Old pectin may result in poor
gels. Follow the instructions with each package and the process times
recommended in Table 1.
Table 1. Recommended process time for Jellies and Jam with Added Pectin
in a boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
