Title: ABOUT JAMS JELLIES & PRESERVES
Categories: Jam, Jelly, Fruits
Yield: 1 Text file
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.
