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     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.

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