B2909 jam/jelly

Barbara H. Ingham

Making Jams, Jellies& FruitPreserves

B2909

University of Wisconsin-Extension Cooperative Extension

Wisconsin Safe FoodPreservation Series

Jellies and jams 1

Start with the right ingredients 2

Preserves, conservesand marmalades 3

Fruit butters and syrups 3

Getting started 3

Fruit 3

Pectin and other gelling agents 5

Acid 6

Sugar 6

Equipment and containers 9

For preparing fruit 9

For measuring 9

For cooking 9

For filling jars orfreezer containers 10

For processing 10

Equipment you will need 10

Making and storing jamsand jellies 11

Preparing canning jars and lids 11

For fresh flavor 11

For softer or firmer products 11

Steps at a glance 12

Processing in a boilingwater canner 12

Caution! Adjust processingtime for elevation 13

Elevation map 13

Storing jams and jellies 14

Remaking cooked jellied products 14

Recook with powdered pectin 15

Recook with liquid pectin 15

Recook without added pectin 15

Jams 16

Cooking methods for jam 17

Jam recipes 20

Jellies 24

Preparing fruit 24

Extracting juice 24

Jelly without added pectin 25

Jelly with added pectin 27

Processing jelly 27

Caution! Adjust processingfor elevation 28

Cooking methods for jelly 28

Jelly recipes 31

Freezer or refrigerator jamsand jellies 37

Cooking methodsfor freezer jam and jelly 37

Freezer or refrigeratorjam & jelly recipes 39

Low- and no-sugar jams and jellies 41

Low- and no-sugar jam& jelly recipes 43

Preserves, conserves,marmalades,fruit butters and syrups 51

Preserves recipes 52

Conserves recipes 54

Marmalade recipes 57

Fruit butter recipes 59

Fruit syrup recipe 61

Remedies for jelliedproduct problems 62

Index 64

Resources back cover

Contents

University of Wisconsin-Extension Cooperative Extension

Ripe, juicy berries,fresh peaches,apples, pears and

other fruits can bedeliciously preservedto enjoy all year long.

Fruit jams, jellies, preserves, con-serves, marmalades, syrups, honeysand butters can add zest to meals,and provide a good way to use fruitsnot suitable for canning or freezing.All these products are preserved bysugar, and some are jellied.Characteristics depend on the typeof fruit, how it is prepared, the pro-portions of ingredients in themixtures, and the cooking methods.

This publication tells how to preparefruit, and procedures for makingvarious kinds of:

� Jellies and jams with or withoutadded pectin.

� Preserves, conserves and mar-malades with or without addedpectin.

� Fruit butters and syrups.

Follow these research-tested recipesfor safe and easy preparation andpreservation of your garden andorchard bounty.

Jellies and jamsJellies are made by cooking fruitjuice with sugar. A good product isclear and firm enough to hold itsshape when turned out of its con-tainer, yet quivers when moved.When cut, jelly should be tender yetretain the angle of the cut. Jellyshould taste fresh and fruity.

Jams are thick, sweet spreads madeby cooking crushed or choppedfruits with sugar.They tend to holdtheir shape, but are generally lessfirm than jellies.

Not all fruits have the propertiesneeded for making satisfactoryjellied products. By adding pectin,you need not depend on the fruit’sgelling quality for successful results.Follow carefully the pectin packagedirections and research-testedrecipes.

M A K I N G J A M S , J E L L I E S & F R U I T P R E S E R V E S 1

2 Wisconsin Safe Food Preservation Series

Start with the rightingredientsFruit gives each product its characteristic

color and flavor. Use at least some flavor-

ful, just-ripe fruit in each recipe.

Pectin is a natural plant substance that causes fruit to

gel. Fruits such as apples, crabapples, currants, grapes

and some plums contain enough natural pectin to form

a gel; others require added pectin. Follow the manufac-

turer’s directions or tested recipes for each type of

pectin.

Acid is essential in jellied fruit products for both gel for-

mation and flavor. Acid content varies among fruits, and

is higher in under-ripe fruits.

Sugar is another essential ingredient in jellied fruit

products. Added sugar preserves fruit, helps the gel to

form, and contributes to flavor. Use the amount of sugar

a recipe calls for, or the product will not form a gel.

To make a low-sugar or no-sugar product, choose a

pectin or research-tested recipe designed for this (see

“Low- and no-sugar jams and jellies,”page 41). Sugar

substitutes — also called artificial sweeteners — cannot

replace sugar in regular recipes because the sugar is

needed to form a gel.

Fruit varieties recommended forWisconsin can be found

in these publications, available from your county UW-

Extension office or Cooperative Extension Publications

(learningstore.uwex.edu):

Apple Cultivars forWisconsin (A2105)

Home Fruit Cultivars for NorthernWisconsin (A2488)

Home Fruit Cultivars for SouthernWisconsin (A2582)

Preserves, conservesand marmaladesPreserves are small, whole fruit oruniform-size pieces in a clear, slightlygelled syrup.The fruit should betender and plump.

Conserves are like jams, but may bemade with a combination of fruits.They may also contain nuts, raisins orcoconut.

Marmalades consist of small piecesof fruit or peel evenly suspended insoft transparent jelly.They oftencontain citrus fruit.

Fruit buttersand syrupsOther fruit products preserved bysugar but not jellied include buttersand syrups.

Fruit butters are sweet spreadsmade by cooking fruit pulp withsugar until thick. Spices are oftenadded.

Fruit and berry syrups are made bycooking fruit juice or pulp with sugarto the desired thickness.

Getting startedTo make a jellied fruit product, youneed the proper proportions of fouressential ingredients:

� Fruit

� Pectin or other gelling agent

� Acid

� Sugar

FruitFruit provides the characteristiccolor, flavor and at least part of theacid and pectin needed for success-ful gels. Flavorful fruit varieties arebest for any type of fruit preserve.Most recipes call for fresh, ripe fruit,but you can also use processed fruit.

Using canned, frozen ordried fruitYou can use canned or frozen fruit orjuice to make jellied products. If youuse commercially canned fruits,select those without added sugar,canned in their own juice.

Commercially canned or frozenproducts are most often made fromripe fruits. These are lower in pectinthan under-ripe fruits, so you need toadd pectin.

Cook dried fruit in water until tenderto make jams and conserves, with orwithout added pectin.


Freezing fruit to use laterMany fruits used for making jam andjelly mature at about the same time.Because of this, you may find it hardto make as much jam and jelly as youwould like while the fruits are inseason.

Many of these fruits can be frozen insummer and made into jam duringfall and winter.Whether used singlyor in combination, the best fruits tofreeze for later use are blueberries,cherries, red and black currants, andrhubarb stalks.

Do not add any sugar to fruit beingfrozen for making jam or jelly.Thesefruits freeze well without sugar.

Accurate measurements are impor-tant in making jam. Pack measuredquantities. Label each container withthe amount and kind of fruit and thedate, and freeze.

To freeze juice for jelly, pourcooled, strained juice into rigidplastic freezer containers or wide-mouth freezer jars. Label with theamount and kind of juice and thedate, and freeze.

When making jam or jelly fromfrozen fruit, thaw in the refrigeratoruntil only a few ice crystals remain.Follow directions for the type of fruitproduct you wish to make, using thesame proportions of frozen fruitmeasured before freezing, water, acidand sugar as you would use for freshfruit.


FruitMost recipes call for ripe, fresh fruit.

You can also use processed fruit. If

using canned fruits, choose those

without added sugar, canned in their

own juice.

Frozen fruits can also be used.

Blueberries, cherries, red and black

currants, and rhubarb freeze well. Pack

measured amounts, label and freeze.

Thaw frozen fruit in the refrigerator

before using.

Dried fruit may be cooked in water

until tender and used to make jams

and conserves.

Ask your county UW-Extension office

for these publications in this series, or

order from Cooperative Extension

Publications (learningstore.uwex.edu):

Canning Fruits Safely (B0430)

Freezing Fruits and Vegetables(B3278)

Pectin and othergelling agentsPectin is a carbohydrate that causesfruit to gel. Some fruits such asapples, crabapples, currants, grapesand some plums contain enoughpectin to form a gel; others requireadded pectin.

You can add pectin to any fruit toensure a good gel. Here are severaladvantages of doing so:

� You can use fully ripe, flavorfulfruit.

� Cooking time is shorter andstandardized.

� You will have more jars on theshelf from the same amount offruit.

A disadvantage may be that largeamounts of sugar added with regularpectin may mask the fruit’s flavor.

Regular pectinsRegular pectins require at least1⁄2 cup of sugar per cup of fruit togel. Natural fruit pectins made fromapples or citrus fruits are marketed intwo forms:

� Liquid, such as Certo®, and

� Powdered, such as Sure-Jell®. *

Liquid pectin is added to a hotcooked fruit and sugar mixture, andthe mixture is boiled for 1 moreminute.

Powdered pectin is mixed withunheated fruit or juice, the mixture isbrought to a boil, sugar is added, andthe mixture is boiled for 1 minute.

Follow the pectin package directionsand tested recipes for each form ofpectin. Liquid and powdered formsare not interchangeable in recipes.Purchase fresh pectin each year. Oldpectin may result in poor gels.

Low- or no-sugar pectinLow-methoxyl pectin is extractedfrom the inner rinds of citrus fruitsand is chemically different fromregular pectin. Low-methoxyl pectinneeds little or no sugar to gel, some-times aided by calcium. Look forpackages of pectin labeled “light,”“less sugar”or “no sugar needed.”

Because less sugar is added, low-methoxyl gels tend to be less firm,less sweet and more fruity. Follow themanufacturer’s directions precisely.

Bulk powdered pectinBulk powdered pectin can be sub-stituted for individual packets sold inmost grocery stores. Bulk pectin,both regular and low-sugar, can bepurchased at some country marketsor by mail order from companiessuch as Kitchen Krafts*(www.kitchenkrafts.com or 1-800-776-0575). Generally, 1⁄3 cup of bulkpectin mix replaces one standardbox. Currently, there are no suppliersof bulk liquid pectin.


* Reference to products or companies is not intended to endorse them,nor to exclude others thatmay be similar. Examples are listed as a convenience to readers.

Gelatin — No-sugarrefrigerator recipePrepare no-sugar jams and jelliesmade with powdered gelatin insmall batches, label and date. Keepthem in the refrigerator, and usewithin 3 weeks.

Do not freeze these jellies.Thegelatin will disintegrate when frozen.Do not can these jams and jellies, orstore them at room temperature.Keep these refrigerated. Acid

Acid is essential in jellied fruitproducts for both gel formation andflavor. Acid content varies amongfruits, and is higher in under-ripefruits.

In making jellied low-acid fruits, addbottled lemon juice for best quality.Tested recipes will tell you how muchlemon juice to add to low-acid fruitssuch as peaches, pears and figs.Always follow the recipe carefully,adding the correct amount of acid toany recipe.

SugarSugar is another essential ingredientin jellied fruit products. Added sugarpreserves jellied fruit, helps form agel, and contributes to flavor.

A common cause of failure inmaking any kind of jellied fruitproduct is using less sugar than arecipe calls for. Sugar must bepresent in the proper proportionwith pectin and acid to make a goodgel.


Gelling agentsPectin causes fruit to gel. Some fruits

contain high amounts of natural

pectin, others need added pectin to

ensure a good gel.

Regular pectins require at least 1⁄2 cup

of sugar per cup of fruit to gel.

Low-methoxyl pectin needs little or

no sugar to gel. Follow the manufac-

turer’s directions and tested recipes for

each type.

Powdered gelatin can make no-sugar

jams and jellies.These must be refrig-

erated and used within 3 weeks, and

should not be frozen or canned.

AcidAcid is essential in jellied fruit

products for flavor — and to form a

good gel. Acid content varies among

fruits, and is higher in under-ripe fruits.

For best quality, add bottled lemon

juice to fully ripe or low-acid fruits

according to tested recipes.

Sugar preserves the fruit product,inhibiting the growth of bacteria. Italso contributes to flavor.

White sugar, corn syrup and honeycan be used to sweeten jellied fruitproducts.White granulated sugar ismost often used, and will consis-tently produce an acceptableproduct.

Use granulated sugar in the exactproportions stated in the recipe.Do not reduce the amount of sugarin a recipe.

Sweeteners such as brown sugar,sorghum and molasses are not rec-ommended, because their flavorsoverpower the fruit flavor and theirsweetness varies.

Light,mild honey or light cornsyrup can replace some of the sugarin fruit preserves. Products madewith honey will have a darker colorthan those made with sugar, and theflavor will be slightly different.

HoneyWhile no substitute for sugar, light,mild-flavored honey can be used inmaking jelly. Consider its liquidcontent when honey replaces part ofthe sugar in the recipe.

� In products made with addedpectin, up to 1 cup of honey canreplace an equal amount of granu-lated sugar when making about6 half pints of jelly. Decrease theliquid in the recipe by an amountequal to the amount of addedhoney.

� In recipes with no pectin added,honey can replace up to one-halfthe sugar. Decrease the liquid inthe recipe by an amount equal tothe amount of honey added.

Corn syrupAlso consider the liquid content oflight corn syrup when it replaces partof the sugar in a recipe. Decrease theliquid in the recipe by an amountequal to the amount of added cornsyrup.

� In recipes using powderedpectin, corn syrup can replace upto one-half the sugar.

� In recipes using liquid pectin,corn syrup can replace 2 cups ofsugar per batch.

� In products made with no addedpectin, limit corn syrup to replaceup to one-fourth of the sugar. Forinstance, if a recipe calls for 4 cupsof sugar, you may use up to 1 cupcorn syrup plus 3 cups of sugar.


Sugar substitutesSugar substitutes—also called artifi-cial sweeteners—will not produce aquality jellied product.They cannotreplace sugar in regular recipesbecause sugar is needed to form a gel.

For no- or low-sugar products, usea low-sugar or “no sugar added”pectin that requires little or noadded sugar, such as low-methoxylpectin. Follow the manufacturer’sdirections exactly for quality jelliedproducts.

If you use modified or low-methoxyl pectin:

� In cooked jams or jellies, you canuse a saccharin sweetener —brand names Sweet ‘N Low®, SugarTwin®, Sweet 10®.* But this mayleave a slightly bitter aftertaste.

� In cooked jams or jellies, you mayalso use Sucralose®, also labeledSplenda®.* Sucralose® is the onlynoncaloric sweetener made fromsugar.This stable sweetener willnot produce an aftertaste onheating.

� In recipes that require heating,do not use aspartame— brandnames Equal® or NutraSweet®.Aspartame loses its sweetnesswhen heated.


SugarSugar is another essential ingredient

in jellied fruit products. A common

cause of failure in making any jellied

fruit product is using less sugar than

the recipe calls for.

Sugar must be present in proper pro-

portion with pectin and acid to make a

good gel. Sugar preserves the fruit

product, prevents growth of microbes,

and contributes to flavor.

White sugar, corn syrup and honey can

be used to sweeten jellied fruit

products. Sugar substitutes are not

recommended for quality jellied fruit

products.

* Reference to products is not intended to endorse them,nor to exclude others that may be similar.Examples are listed as a convenience to readers. If you use these products, follow themanufacturer’s current label directions.

Equipmentand containersGet all the necessary equipment,utensils and containers ready beforeyou start to make jams and jellies.Check the list below to make sureyou have everything you will needon hand.

For preparing fruitBowl, large — for holding juice

Colander— for washing fruit

Jelly bag, square yard of unbleachedmuslin or cotton flannel with thenapped side turned in, or fourlayers of closely woven cheese-cloth— Jelly bags or clothsshould be damp when extractingjuice.

Knife, paring — for peeling orcutting fruit

Potato masher, sieve, blender orfood mill (grinder)— forcrushing fruit, removing seeds andextracting juice

Rubber or plastic gloves— for pro-tecting hands when preparing hotpeppers

Saucepan with cover, large — forpreparing fruit or juice

For measuringBowls— for holding measuredsugar and pectin-sugar mixturewhen powdered pectin is added

Measuring cups, standard dry andliquid — for measuring preparedfruit, juice or sugar

Measuring spoons— for measuringlemon juice and spices

Scale— for accurately weighing fruit

For cookingSaucepan or kettle, 8- to 10-quartsize with a flat bottom— A heavymetal container is best because itallows even heating and helpsprevent scorching. Kettle capacityshould be four times as great asthe quantity of juice cooked,because jams and jellies tend toboil over.

Spoon, long-handled — for stirringjam and jelly mixtures

Thermometer, jelly, candy or deep-fat — for determining doneness injellied fruit products with nopectin added

Timer, or watch or clock with asecond hand— for timing theboil

Wire whisk— for stirring powderedpectin into fruit mixtures to avoidlumps


For filling jars orfreezer containersCanning jars and lids, clean, hot —Standard half-pint home canningjars with standard two-piecevacuum seal lids and metal screwbands are safest and best formaking jams and jellies. Sterilizejars in boiling water for10 minutes. Pretreat lids accordingto package directions.

Funnel, wide or regular mouth — forfilling jars

Ladle— for ladling jam and jelly intojars

Plastic containers, 1 to 2 cup sizewith tight-fitting lids — for freezeror refrigerator jams and jellies

Pot holders— for holding pan whenpouring jelly

Small dish and metal spoon or jellyskimmer— for skimming offfoam

For processingBoiling water canner,with rack —for processing all canned jams,jellies, conserves, preserves,mar-malades and butters

Labeling supplies— for labelingand dating all jars or freezer con-tainers

Lid and jar lifters— for handlinghot pretreated jar lids, and liftingjars in and out of hot water

Wire rack or folded towels— forcooling processed jars


Equipment you will needAssemble the following items before

you start a batch of fruit preserves:

Colander, knife, 1 to 2 large pans with

covers, bowls, scale,measuring cups

and spoons,mixing and skimming

spoons, thermometer, timer, sterilized

canning jars and pretreated lids, jar-

filling supplies (funnel, ladle, rubber

spatula, lid and jar lifters), pot holders,

boiling water canner,wire rack, and

labeling supplies.

Making and storingjams and jelliesPreparing canning jarsand lidsBefore you start to make these jamsand jellies, prepare the canning jarsand lids.Wash standard half-pinthome canning jars in hot, soapywater and rinse well.

Sterilize the jars by boiling for 10minutes. Keep them in hot wateruntil you are ready to fill them, toprevent them from breaking whenfilled with hot fruit.

Note:Use only half-pint jars unlessspecified. Larger jars will not receiveenough heat during processing tokeep safely in the cupboard.

Wash and rinse all canning lids andbands. Pretreat new vacuum seal lidsas the package directs. Remember:These lids can be used only once.

Be sure all jars and lids are perfect.Discard any with cracks or chips.Defects will prevent airtight seals.

Do not use porcelain-lined zinc capsor other lids with separate rubberrings. New rubber rings are no longeravailable.

For fresh flavorFor jellied fruit products at their best,make only the amount you can usewithin a year. Preserves stored forlong periods of time lose their flavorand bright color, and darken.

For softer or firmerproductsIf you use fruit with average gellingproperties, jellied fruit productsmade using this publication shouldbe medium-firm for their type.

For best results,make only onerecipe at a time. Double batchesdo not always gel properly.

If the first batch from a particularfruit lot is too soft or firm, adjust thefruit proportions or the cooking timefor the next batch, as follows.

In products made with addedpectin:

� For a softer product, use 1⁄4 to 1⁄2cupmore fruit or juice per batch.

� For a firmer product, use 1⁄4 to 1⁄2cup less fruit or juice per batch.

In products without added pectin:

� For a softer product, shorten thecooking time (cook to a lowertemperature).

� For a firmer product, lengthen thecooking time (cook to a highertemperature).


Processing in a boilingwater cannerCanned jellied fruit products mustbe processed in a boiling watercanner to make sure the lids seal andto prevent mold growth. A boilingwater canner is sometimes called awater bath canner.

To process, pour the boiling fruit intohot, sterilized half-pint home canningjars, leaving 1⁄4-inch headspace.Remove bubbles by running aspatula or bubble freer between thecooked fruit and the side of the jar.Wipe jar rims and threads clean, andcap with hot pretreated lids. Screwmetal bands on firmly, but not tootightly. Over-tightening may causethe lid to buckle.

Place the jar on a rack in a cannerfilled with simmering water.The hotwater should cover the tops of thejars by 1 to 2 inches. If you need tobring the level up to this depth, addboiling water carefully around — notonto — jars. Put the cover on thecanner.


Process all jams and jellies in a boiling

water canner for a safe, high quality

product. University ofWisconsin-

Extension does not recommend sealing

jars with paraffin, or inverting sealed

jars as a final step.

Steps at a glance� Make one batch at a time.Double

batches do not always gel properly.

� Wash half-pint jars in warm, soapy

water and then sterilize them by

boiling 10 minutes. Pretreat lids as

the package directs.

� Prepare fruit and pour into hot,

sterilized half-pint jars, leaving1⁄4-inch headspace.

� Remove bubbles by running a

spatula or bubble freer between

cooked fruit and the side of the jar.

Wipe jar rims and threads with a

clean, damp cloth or towel. Put on

pretreated lids and screw on metal

bands until you begin to feel resist-

ance, then turn the band until

firmly tight.

� Process in a boiling water canner

for 5 minutes. Adjust time for

elevation if necessary.

� Remove jars from the canner, and

cool. Let jars sit undisturbed for 12

hours.Test seals and place sealed

jars in a cool cupboard for storage.

Begin timing as soon as all jars are inthe canner and the water returns to afull rolling boil— one that cannotbe stirred down.Time processingfor 5 minutes. Adjust process timefor elevation, if necessary (see mapbelow).

Note: If you use unsterilized jars,process for 10 minutes in a boilingwater canner. However, since theseextra 5 minutes of processing canresult in a weak gel, it is best to usesterilized jars.

When the processing time iscomplete, open the cover away fromyou to keep steam from escapinginto your face. Carefully remove jarsfrom the canner without tilting, usinga jar lifter. Place jars upright on a rackor counter.

Do not cover the jars during cooling.Do not retighten the bands on two-piece lids, even though they may beloose. As the jar cools, the lid willsnap down in the center, forming aseal.

Caution! Adjust processingtime for elevationWisconsin elevations range from 580to 1,953 feet above sea level.Waterboils at 212˚ F at sea level, and atlower temperatures as elevationincreases. Using the processing timefor sea level may lead to spoilage ifyou live at higher elevations.

Process jellied fruit products insterilized jars for 5 minutes if youlive at elevations up to 1,000 feetabove sea level.Add 1 more minuteprocessing time for each added1,000 feet elevation.

For example, if your house is on ahillside at 1,250 feet, process for 6minutes. If your home is on a moun-taintop at 2,010 feet elevation,process for 7 minutes.

Elevation map


Elevation above 1,000 feet

Elevation below 1,000 feet


When jars have cooled, test theseal. Lid tops should be depressedand remain that way, and will ringwhen tapped with a spoon. After 12to 24 hours, you can carefully removethe screw bands.Wash and dry thejar lids and threads before storingthe jars in a cool, dry location.

Jars that fail to sealmay be refriger-ated for use within 3 weeks.

Storing jamsand jelliesLabel and date sealed jars, and storein a cool, dry, dark place for up to ayear.Remember: The shorter thestorage time, the better the flavor.

Uncooked fruit preserves or jars thatfailed to seal may be refrigerated at40° F or colder for up to 3 weeks. Forlonger storage, label, date and freezeat 0° F or colder for up to a year. Besure to allow enough headspace(usually 1⁄2-inch) in freezer contain-ers because fruit expands whenfrozen.

Remaking cookedjellied productsSometimes, despite your best efforts,the jam or jelly you make will not set.This might be caused by things suchas using too much over-ripe fruit, for-getting to add acid to the mixture, ornot adding enough sugar.

Whatever the cause, you may wish totry remaking the batch. Instructionsfollow for recooking:

� With powdered pectin

� With liquid pectin, or

� Without added pectin.

As a reminder, it’s often a good ideato remake a small batch of jam orjelly first to make sure you will behappy with the results.


Recook with powderedpectinMeasure the jam or jelly to berecooked. For each quart (4 cups) ofjam or jelly,measure:

�1⁄4 cup sugar

�1⁄4 cup water

� 4 teaspoons powdered pectin

Mix the pectin and water and bringto a boil, stirring constantly toprevent scorching. Add the soft jellyand sugar. Stir well. Bring to a fullrolling boil over high heat, stirringconstantly. Boil mixture hard for30 seconds. Remove jelly from heat,and skim off foam. Pour into hot ster-ilized half-pint jars, leaving 1⁄4-inchheadspace. Remove bubbles, wipe jarrims clean, and cap with pretreatedlids.* Process in a boiling watercanner for 5 minutes.

Recook with liquid pectinMeasure the jam or jelly to berecooked. For each quart (4 cups) ofjam or jelly,measure:

�3⁄4 cup sugar

� 2 tablespoons bottled lemon juice

� 2 tablespoons liquid pectin

Bring jelly to a boil over high heat.Quickly add sugar, lemon juice andpectin and return to a full rolling boil,stirring constantly. Boil mixture hardfor 1 minute. Remove from heat andskim off foam. Pour into hot sterilizedhalf-pint jars, leaving 1⁄4-inch head-space. Remove bubbles, wipe jar rimsclean, and cap with pretreated lids.*Process in a boiling water cannerfor 5 minutes.

Recook without addedpectinBring jelly to a boil, and boil until thetemperature is 220˚ F or 8˚ F abovethe boiling point of water where youlive (jellying point). Remove fromheat, and skim off foam. Pour into hotsterilized half-pint jars, leaving 1⁄4-inch headspace. Remove bubbles,wipe jar rims clean, and cap with pre-treated lids.* Process in a boilingwater canner for 5 minutes.

You can find remedies for othercommon jellied product problems onpages 62-63.

* Remember to use new pretreated lids when you reprocess jam or jelly.


JamsFruits suitable for jam include apples,apricots, blackberries, cherries,currants, elderberries, peaches, pears,raspberries, rhubarb and strawberries.

Jam has the natural color and flavorof the fruit from which it is made.Thetexture is smooth, thick, and softerthan jelly.

Because jams contain fruit pulp orpieces, they tend to stick to the kettleduring cooking and require constantstirring to prevent scorching.

Once cooked, remove jam from heatand stir gently for 5 minutes toprevent fruit from floating.Thenquickly fill jars and process in aboiling water canner before furthercooling occurs.

Basic steps for making jams follow.See jam recipes on pages 20-23 thatuse these three cooking methods.

Fruits such as apricots,

berries, cherries, currants,

strawberries and rhubarb

make excellent jam. Fruit

pulp or pieces tend to stick during

cooking, so stir well to avoid scorching.

Once cooked, remove from heat and

stir gently for 5 minutes to prevent

fruit from floating.Then quickly fill

jars, remove bubbles,wipe jar rims

clean, and cap with pretreated lids.

Process in a boiling water canner for

5 minutes. Adjust time for elevation if

necessary (see page13).

dProcess all jams and jellies in a boiling







Cooking methods for jamMethod A:Basic steps for making jamwithout added pectin1. Check the recipe, and assemble

equipment.

2. Wash half-pint home canning jarsin warm, soapy water and sterilizeby boiling for 10 minutes. Keephot until filled.

3. Pretreat two-piece vacuum sealcanning lids according topackage directions to ensure agood seal.

4. Select firm, ripe fruit, and prepareas directed. Remove stems andpits or cores.Measure the amountof prepared fruit the recipe speci-fies, and pack solidly in cup.

5. Precook all fruits except apricots,peaches and pears beforeadding sugar, according to recipedirections. Put fruit in a kettle, addwater if the recipe indicates, bringto a boil, and cook uncovered forthe required time. Count timefrom the moment the fruit beginsto boil vigorously, stirring often toprevent sticking.

6. After precooking, add sugar andbring to a boil. Boil uncovered forthe required time, stirring often.Count time from the moment thejam begins to boil vigorously. Ifdesired, add 1⁄4 teaspoon butter

or margarine during cooking tohelp decrease foaming.

For apricots, peaches and pears,mix sugar with the fruit and letstand at least 1 hour beforeboiling for the required time.

7. Test jams for doneness with acooking thermometer.When thetemperature reaches 220° F — or8° F above the boiling tempera-ture of water where you live(jellying point) — remove fromheat.This and other ways to testfor doneness are explained in thejelly section on pages 26-27.

8. Remove from heat and skim offfoam. Stir gently for 5 minutes toprevent fruit from floating, but nomore than that to avoid excesscooling.

9. Quickly ladle hot fruit mixtureinto hot sterilized half-pint jars,leaving 1⁄4-inch headspace.Remove bubbles by running aspatula or bubble freer betweenthe jam and the side of the jar.Wipe jar rims and threads clean,and cap with hot pretreated lids.Screw the bands on firmly, butnot too tightly.

10. Process in a boiling watercanner for 5 minutes. Adjusttime for elevation, if necessary(see map on page 13).

Method B:Basic steps for making jamwith liquid pectin1. Check the recipe, and assemble

equipment.


3. Pretreat two-piece vacuum sealcanning lids according topackage directions to ensure agood seal.

4. Select firm, ripe fruit, and prepareas the recipe directs. Removestems and pits or cores.Measurethe amount of prepared fruit therecipe specifies, and pack solidlyin cup.

5. Put fruit in a kettle, and stir inlemon juice if the recipe indi-cates. Add 1⁄4 teaspoon butter ormargarine, if desired, to reducefoaming.

6. Measure sugar, and stir intoprepared fruit.

7. Quickly bring to a full rolling boil,stirring constantly to preventscorching or burning. Boil hard for1 minute, stirring constantly.

8. At once, stir in liquid pectin andboil for the exact time stated.Remove from heat and skim offfoam. Stir gently for 5 minutes toprevent fruit from floating.

9. Quickly ladle hot fruit mixtureinto hot sterilized half-pint jars,leaving 1⁄4-inch headspace.Remove bubbles by running aspatula or bubble freer betweenthe jam and the side of the jar.Wipe jar rims and threads clean,and cap with hot pretreated lids.Screw the bands on firmly, butnot too tightly.

10.Process in a boiling watercanner for 5 minutes. Adjust timefor elevation, if necessary (see mapon page 13).


Method C:Basic steps for making jamwith powdered pectin1. Check the recipe, and assembleequipment.


3. Pretreat two-piece vacuum sealcanning lids according to packagedirections to ensure a good seal.

4. Select fruit, and prepare as therecipe directs.Measure theamount of prepared fruit therecipe specifies, and pack solidly incup. Put fruit in a kettle.

5. Measure sugar and set aside.

6. Stir powdered pectin intoprepared fruit. Add lemon juice ifthe recipe indicates. Add1⁄4 teaspoon butter or margarine,if desired, to reduce foaming.

7. Quickly bring fruit-pectin mixtureto a full rolling boil, stirring con-stantly. At once, stir in sugar.Continue stirring and bring backto a full boil. Boil hard for1 minute, stirring constantly.

8. Remove from heat and skim offfoam. Stir gently for 5 minutes toprevent fruit from floating.

9. Quickly ladle hot fruit mixture intohot sterilized half-pint jars, leaving1⁄4-inch headspace. Removebubbles by running a spatula orbubble freer between the jam andthe side of the jar.Wipe jar rimsand threads clean, and cap withhot pretreated lids. Screw thebands on firmly, but not tootightly.

10.Process in a boiling watercanner for 5 minutes.Adjust timefor elevation, if necessary (see mapon page 13).


Cooking directions for

preparing fruit in the jam

recipes on pages 20-23

are in addition to, and do

not replace, the cooking methods on

pages 17-19. Use both the recipe

directions and method A, B or C as

noted to ensure successful jellied fruit

products.

Note: lb. = pound oz. = ounce 2 cups = 1 pint 2 pints = 1 quart

tbsp. = tablespoon tsp. = teaspoon

Cooking Yield inProduct Ingredients To prepare fruit: method 1⁄2-pints

Apple preserves 6 cups peeled, cored, Combine apples, C, p. 19 6Powdered pectin sliced apples water and lemonadded 1 cup water juice in a large

1 tbsp. bottled saucepot. Coverlemon juice and simmer for

1⁄2 lemon, thinly sliced 10 minutes.(optional)

4 cups sugar2 tsp. ground nutmeg1 box powdered pectin

Apricot 2 qts. crushed, Combine ingredients, A, p. 17 10No pectin added peeled apricots let stand for at

1⁄4 cup lemon juice least 1 hour. Slowly6 cups sugar bring to boil, stirring

until sugar dissolves.Cook until thick,about 25 minutes.

Berry 9 cups crushed Sort and wash berries. A, p. 17 7 to 8Blackberry berries Select 1⁄4 firm ripeBlueberry 6 cups sugar and 3⁄4 fully ripeBoysenberry berries. Crush berriesDewberry and combine withGooseberry sugar in a kettle.LoganberryRaspberryNo pectin added

Berry 4 cups crushed berries Sort and wash C, p. 19 5 to 6Powdered (3 pints whole berries) ripe berries.pectin added 2 tbsp. bottled lemon Crush or grind.

juice4 cups sugar1 box powdered pectin

Blueberry-spice 5 cups ripe berries Wash and crush C, p.19 5Powdered pectin 1 tbsp. lemon juice berries, one layeradded 1⁄2 tsp. nutmeg at a time. Add lemon

or cinnamon juice, spice and51⁄2 cups sugar water.3⁄4 cup water1 box powdered pectin


J A M R E C I P E S


Blueberry- 4 cups chopped Sort and wash fruit. A, p. 17 6 to 7peach, spiced ripe peaches Peel peaches, removeNo pectin added 4 cups blueberries pits, chop. Remove

2 tbsp. lemon juice stems from berries.1⁄2 cup water If frozen, thaw. Add51⁄2 cups sugar lemon juice, water.1⁄2 tsp. salt Cover, bring to a boil,1 stick cinnamon simmer 10 min. Stir1⁄2 tsp.whole cloves constantly. Add sugar,1⁄4 tsp.whole allspice salt. Add spices tied in

cheesecloth. Boil,stir constantly tothe jellying point.

Cherry, 41⁄2 cups sour cherries, Sort and wash. B, p. 18 8Liquid pectin pitted and chopped Remove stems andadded 7 cups sugar pits. Grind cherries or

2 pouches liquid pectin chop fine.Measureinto a kettle.

Cherry, 4 cups sour cherries, Sort and wash C, p. 19 6tart red chopped (3 lbs.) fully ripe cherries.Powdered 5 cups sugar Remove stemspectin added 1 box powdered pectin and pits. Grind or

finely chop.

Peach, nectarine 4 cups crushed Sort and wash B, p. 18 8or pear fruit (3 lbs. whole) fully ripe fruit.Liquid pectin 1⁄4 cup bottled Remove stems,added lemon juice peel, and pits

71⁄2 cups sugar or cores. Crush fruit.1 pouch liquid pectin

Peach, nectarine 4 cups crushed fruit Sort and wash fully C, p. 19 6 to 7or pear (3 lbs. whole) ripe fruit. RemovePowdered 2 tbsp. bottled lemon stems, peel, and pitspectin added juice or cores. Crush fruit.

5 cups sugar1 box powdered pectin


J A M R E C I P E S

Note:May add 1 to 2 oz. finely chopped candied ginger to crushed fruit (optional).


Pear-apple 2 cups pears Peel, core and finely B, p. 18 7 to 8Liquid pectin 1 cup apples chop fruit. Crush fruitadded 61⁄2 cups sugar in a large saucepan

1⁄4 tsp. cinnamon and stir in cinnamon.1⁄3 cup bottled lemonjuice

1 pouch liquid pectin

Pepper, hot* 3 medium red peppers Wash and cut all C, p. 19 6Powdered 2 medium green peppers in half;pectin added peppers discard seeds and

10 large jalapeño stems. Finely choppeppers peppers.Measure

1 cup cider vinegar 4 cups prepared(5% acetic acid) peppers.


Plum 41⁄2 cups plums Sort and wash fully B, p. 18 8Liquid pectin (21⁄2 lbs.) ripe fruit. Cut intoadded 71⁄2 cups sugar pieces, remove pits.

1 pouch liquid pectin If flesh clings tightlyto pits, cook slowly ina small amount ofwater for a few min.until soft. Crush fruit.

Plum 6 cups chopped plums Sort and wash ripe C, p. 19 9 to 10Powdered (3 lbs.) plums. Pit but do notpectin added 1⁄2 cup water peel. Chop finely,

8 cups sugar measure, and place in1 box powdered saucepan with 1⁄2 cuppectin water. Bring to a boil.

Reduce heat, coverand simmer 5 min.

Plum 2 qts. tart plums, Chop fruit. Combine A, p. 17 8No pectin chopped (4 lbs.) ingredients; bringadded 6 cups sugar slowly to boil, stirring

11⁄2 cups water occasionally until1⁄4 cup lemon juice sugar dissolves. Cook

to jellying point.

*Caution: Wear rubber gloves when preparing hot peppers. Do not touch your face, partic-ularly near your eyes.Wash hands well with soap and water if you do handle hot peppers.


J A M R E C I P E S


Raspberry, 4 cups berries (2 quarts) Sort, wash and B, p. 18 7 to 9red or black 61⁄2 cups sugar crush berries.Liquid pectin 1 pouch liquid pectinadded

Strawberry 4 cups crushed Sort and wash fully B, p. 18 7Liquid pectin strawberries (about ripe strawberries,added 2 quarts berries) remove stems.

7 cups sugar Crush.1 pouch liquid pectin

Strawberry 5 cups strawberries Sort and wash fully C, p. 19 8 to 9Powdered 7 cups sugar ripe strawberries,pectin added 1 box powdered pectin remove stems. Crush.

Strawberry-kiwi 3 cups strawberries Crush berries. C, p. 19 6Powdered 3 kiwi Peel and dice kiwi.pectin added 1 tbsp. lemon juice Combine all

1 tbsp.minced ingredients.crystallized ginger


Strawberry- 21⁄2 cups strawberries Sort, wash and crush B, p. 18 7rhubarb (about 1 quart) berries. DiscardLiquid pectin 1 cup cooked rhubarb leaves.added red-stalked rhubarb Wash stalks and slice

(1 lb. in 1⁄2 cup water) thinly or chop; do not61⁄2 cups sugar peel. Place in 2-quart1 pouch liquid pectin saucepan with 1⁄2 cup

Caution: Rhubarb water. Bring to a boil.leaves are Reduce heat andpoisonous. simmer 2 minutes, orUse stalks only. until rhubarb is soft.

Tomato, spiced 3 cups tomatoes Wash, scald, peel, C, p. 19 5Powdered 1⁄2 tsp. grated lemon and chop tomatoes.pectin added rind Bring to simmer in

1⁄2 tsp. allspice saucepan stirring1⁄2 tsp. cinnamon constantly. Cover,1⁄4 tsp. ground cloves simmer for 10 min.,1⁄4 cup lemon juice stirring occasionally.41⁄2 cups sugar Measure tomatoes1 box powdered pectin into a saucepan. Add

remaining ingredients.


J A M R E C I P E S

JelliesThere are two basic types of jellies,those made:

� Without added pectin, or

� With added pectin.

Jelly made without added pectincontains less sugar and has a fruitiertaste. Apples, crabapples, gooseber-ries, currants, grapes and some plumscontain enough natural pectin toform a gel. Be sure to test for pectincontent, acid and doneness (seedirections on pages 26-27).

Adding pectin simplifies jelly making,and yields more jelly per volume ofjuice. Adding pectin makes jelly morequickly, and makes it easier to test fordoneness.

Preparing fruitIf not adding pectin: Use 1⁄4 slightlyunder-ripe fruit and 3⁄4 just-ripe fruit.

If adding pectin: You may use allfully ripe fruit.

� Prepare fruit in small batches,enough for one recipe.

� Sort fruit, discarding all damagedportions.

� Wash all fruits in cold runningwater or in several changes of coldwater, lifting them out of the watereach time.Wash berries carefullyto prevent loss of juice. Do not letfruit stand in water.

� Cut fruit into small pieces. Leaveskins on, since pectin is more con-centrated there.

Extracting juice� Extract juice as the recipe directs.The method varies depending onthe kind of fruit.

—Juicy berriesmay be crushedand the juice drained outwithout heating. Strain througha damp jelly bag.

—Firm fruits require heating,usually with some water, asfollows:


Jelly is made from juice,

sugar and pectin (natural

or added). Juice from

apples, berries, currants,

grapes and peaches makes excellent

jelly.

If you are not planning to add pectin

to the juice,make sure you use 1⁄4

under-ripe fruit and 3⁄4 just-ripe fruit.

Be sure to test for pectin content, acid

and doneness.

For very ripe or overly ripe fruit, follow

a recipe for added pectin.

� Place firm fruit in a flat-bottomedsaucepan and crush to start juiceflow. Add a little cold water:

—Apples and other hard fruits:Add only enough water tocover.

—Grapes and berries: Use onlyenough water to preventscorching.

� Bring to a boil on high heat. Stir toprevent scorching.

� Reduce heat.

� Cook until just soft:

—Apples and other hard fruitsneed 20 to 25 minutes, depend-ing on the firmness of the fruit.

—Grapes and berries need 10minutes or less.

Do not overcook. Excessboiling destroys pectin, flavorand color.

� Pour cooked fruit into a damp jellybag and suspend over a largebowl to drain juice.The clearestjelly comes from juice that hasdripped through a jelly bagwithout pressing or squeezing.

� Juice can also be extracted fromeither firm or soft fruit with asteam juicer. Steam juicers, such asMehu-Liisa* are available online atwww.ezjuicers.com or1-800-728-1238.

� A fruit press, or manual juicer, isnot recommended for extractingjuice for jelly.

Jelly without added pectinJellies made without added pectinrequire less sugar — 1⁄4 cup less percup of fruit juice — than do thosewith added pectin. But the longercooking process yields less jelly percup of juice.

To make jelly without addedpectin, be sure to test fordoneness.

Testing fruit juice for pectinThere are two reliable ways to findout if fruit juice contains enoughnatural pectin to make good jellywithout adding pectin.The cookingtest is easier, and very reliable.

� Cooking testMeasure 1⁄3 cup juice and 1⁄4 cupsugar into a small saucepan. Heatslowly, stirring constantly until allthe sugar is dissolved. Bring themixture to a boil, and boil rapidlyuntil it gives the spoon or sheettest for doneness (see next page).

Pour the jelly into a clean, hot jellyglass or sauce dish, and cool. If thecooled mixture gels, your fruitjuice contains enough naturalpectin. If not, use a recipe callingfor added pectin.


* Reference to products or companies is not intended to endorse them,nor to exclude others thatmay be similar. Examples are listed as a convenience to readers.

� Alcohol test

Add 1 tablespoon juice to 1 table-spoon of 70 percent rubbingalcohol.To mix, stir or shake aclosed container slightly so all thejuice comes in contact with thealcohol.

Do not taste; this mixture ispoisonous.

Fruit high in pectin will form asolid jelly-like mass you can pickup with a fork. If the juice showslittle clumping, there is notenough pectin for jelly.

Discard test results down thedrain.

Testing fruit juice for acidThere is no home test to determinethe exact amount of acid present. Butyou can do a simple comparisontaste-test for tartness by mixing:

1 teaspoon bottled lemon juice

3 tablespoons water1⁄2 teaspoon sugar

If your fruit juice does not taste astart as this mixture, it is not tartenough and needs more acid.

Add 1 tablespoon bottled lemonjuice or 1⁄8 teaspoon citric acid percup of fruit juice.

If your fruit juice tastes too tart, usemore fully ripe fruit. Too much acidcan make pectin unstable.

Testing for donenessThe biggest problem in making jellywithout added pectin is knowingwhen it is done. It is very importantto remove the mixture from the heatbefore it overcooks.

Although undercooked jelly cansometimes be recooked to make asatisfactory product, little can bedone to improve an overcookedmixture. Signs of overcooking are achange in color, and a taste or odorof caramelized sugar.Too muchboiling destroys pectin, flavor andcolor.

Three methods for testing donenessof jelly made at home are describedbelow.Of these, the temperature testis probably the most dependable.

� Temperature test

Before cooking the jelly,measurethe temperature of boiling waterwith a jelly or candy thermometer.At elevations from sea level to1,000 feet, water boils at 212˚ F.Water boils at lower temperaturesas elevation increases.Measureand record the temperature ofboiling water where you liveshortly before making jelly.

Measure jelly temperature accu-rately as the mixture cooks.Thethermometer bulb must be com-pletely submerged in the jellymixture, but must not touch thebottom of the kettle.


Cook the jelly mixture to 220° F —or 8° F higher than the boilingpoint of water where you live(jellying point). At that point, thesugar will be concentratedenough that the mixture shouldform a satisfactory gel.

� Freezer test

Pour a small amount of boilingjelly on a plate and put it in thefreezer for a few minutes. If themixture gels, it should be done.

During this test, remove the rest ofthe jelly mixture from the heat. Ifthe mixture does not gel, returnthe jelly to the heat and boilseveral more minutes. Continue toboil the jelly, checking fordoneness every few minutes untila satisfactory gel forms.

� Spoon or sheet test

Dip a cool metal spoon into theboiling jelly mixture.Then raise itat least a foot above the kettle, outof the steam.Turn the spoon sothe syrup runs off the side. If thesyrup forms two drops that blendtogether and fall off the spoon asone “sheet,” the jelly should bedone.

Although this test is widely used, itis not entirely dependable.

Jelly with added pectinJellies made with powdered or liquidpectin are prepared differently fromthose made without added pectin.You do not need to test for pectin,acid or doneness when you addpectin.

Be sure to follow the pectin packagedirections carefully.

Processing jellyAfter the jelly is done, quickly skimoff all the foam with a cold metalspoon or jelly skimmer.Then quicklypour the hot jelly into hot sterilizedhalf-pint canning jars, leaving 1⁄4-inch headspace. Remove bubbles byrunning a spatula or bubble freerbetween cooked fruit and the side ofthe jar.Wipe jar rims and threadsclean with a damp cloth or towel.Cap with hot pretreated lids. Screwthe metal bands on firmly, but nottoo tightly.

Process the jelly for 5 minutes in aboiling water canner. Adjust process-ing time for elevations above 1,000feet, adding 1 minute to the process-ing time for each added 1,000 feetelevation (see the map on page 13).

Basic steps follow for making jellywithout added pectin, or with liquidor powdered pectin added. Seepages 31-36 for jelly recipes usingthese three cooking methods.


Cooking methods for jellyMethod D:Basic steps for making jellywithout added pectin1. Check the recipe, and assembleequipment.



4. Measure sugar and set aside.Measure juice into a large kettle.For amounts of sugar and juice touse in making jelly without addedpectin, see the table below.


Caution! Adjustprocessing for elevationThe processing time of 5 minutes in

this publication is for elevations up to

1,000 feet above sea level. Add 1 more

minute processing time for each added

1,000 feet elevation.

dProcess all jams and jellies in a boiling






Amount of sugar and juice to use in making jelly without added pectin— Use with Method D

Fruit Cups juice Cups sugarApple 1 3⁄4Crabapple 1 1Blackberries 1 3⁄4 to 1Gooseberries 1 1Grapes, Concord 1 3⁄4 to 1Grapes, wild 1 1Plums,wild 1 3⁄4Other fruit high in pectin 1 3⁄4

5. Bring juice to a boil. Add sugar tojuice. Stir until sugar dissolves.

6. Boil rapidly to the jellying point— 220˚ F or 8˚ F above the boilingpoint of water where you live.Testfor jellying point (220° F), ordoneness (see pages 26-27).

7. Remove jelly from heat andquickly skim off foam.

8. Quickly pour hot jelly into hotsterilized half-pint jars, leaving 1⁄4-inch headspace. Remove bubblesby running a spatula or bubblefreer between jelly and the side ofthe jar.Wipe jar rims and threadsclean, and cap with hot pretreatedlids. Screw the bands until firmlytight, but not too tight.

9. Process in a boiling watercanner for 5 minutes.Adjust pro-cessing time for elevation, if neces-sary (see map on page 13).

Method E:Basic steps for making jellywith liquid pectin1. Check the recipe, and assembleequipment.



4. Measure juice and sugar into alarge kettle. Add lemon juice if therecipe indicates.Mix. If desired,add 1⁄4 teaspoon butter or mar-garine to reduce foaming.

5. Bring to a rolling boil on high heat,stirring constantly.

6. Add liquid pectin and bring backto a full rolling boil. Boil hard for 1minute, stirring constantly.

7. Remove from heat and quicklyskim off foam.


9. Process in a boiling watercanner for 5 minutes.Adjust pro-cessing time for elevation, if neces-sary (see map on page 13).


Method F:Basic steps for making jellywith powdered pectin1. Check the recipe, and assembleequipment.



4. Measure sugar and set aside.

5. Measure juice and mix with pectinin a large kettle. Add lemon juice ifthe recipe indicates. If desired, add1⁄4 teaspoon butter or margarineto reduce foaming. Bring to a fullrolling boil.

6. Add sugar all at once. Return to afull rolling boil and boil for exactly1 minute, stirring constantly.

7. Remove from heat and quicklyskim off foam.


9. Process in a boiling watercanner for 5 minutes. Adjust pro-cessing time for elevation, if neces-sary (see map on page 13).


Cooking directions for

preparing juice in the

jelly recipes on pages

31-36 are in addition to,

and do not replace, cooking methods

D, E or F. Use both the recipe directions

and the appropriate method to ensure

successful jellied fruit products. Use

the table on page 28 with Method D.

For directions on extracting juice, see

pages 24-25.



Apple or 4 cups apple juice Select about 1⁄4 firm D, p. 28 4 to 5crabapple (about 3 lbs. apples ripe and 3⁄4 fullyNo pectin added and 3 cups water) ripe tart apples.Wash

2 tbsp. lemon juice and core, but do not(if desired) peel. Cut into small

3 cups sugar pieces, add water,(may use up to cover and quickly4 cups for crabapple bring to a boil.jelly) Reduce heat and

simmer 20 to 25 min.,or until apples aresoft. Extract juice.

Apple, 4 cups apple juice, Measure juice and F, p. 30 6bottled juice unsweetened mix with pectin in aPowdered pectin 5 cups sugar saucepan.Measureadded 1 box powdered sugar and set aside.

pectin Cook as directed.

Berry 4 cups berry juice Select ripe berries, E, p. 29 7 to 8Blackberry (about 2 quarts wash and crush.Blueberry berries) Cover, slowly bringHuckleberry 71⁄2 cups sugar to a boil, stirring toStrawberry 2 pouches liquid prevent scorching.Liquid pectin pectin Reduce heat andadded simmer 5 to 10 min.,

stirring occasionally.Extract juice.

Blackberry 31⁄2 cups blackberry Sort and wash berries. F, p. 30 5 to 6Powdered juice (3 quarts) Remove stems andpectin added 41⁄2 cups sugar caps. Crush berries

1 box powdered and extract juice.pectin

Blackberry 4 cups blackberry juice Select about 1⁄4 firm D, p. 28 5 to 6No pectin added (about 21⁄2 quarts ripe and 3⁄4 fully ripe

berries and 1⁄2 cup berries. Crush, addwater) water, cover and

3 cups sugar quickly bring to a boil.Reduce heat andsimmer 5 to 10 min.Extract juice.

J E L L Y R E C I P E S



Cherry, sour 3 cups cherry juice Select ripe fruit. Sort, E, p. 29 8Liquid pectin (3 lbs. or 2 qt. whole wash, remove stems;added and 1⁄2 cup water) do not pit. Crush

7 cups sugar cherries, add water,2 pouches liquid pectin bring to boil quickly.

Reduce heat andsimmer 10 minutes.Extract juice.

Cherry, sour 31⁄2 cups cherry juice Select ripe fruit. Sort, F, p. 30 6Powdered (3 lbs or 2 qt. whole wash, remove stems;pectin added and 1⁄2 cup water) do not pit. Crush

41⁄2 cups sugar cherries, add water,1 box powdered pectin bring to boil quickly.

Reduce heat andsimmer 10 min.Extract juice.

Currant, red 61⁄2 cups currant juice Select fully ripe fruit. E, p. 29 9Liquid pectin (4 lbs. red currants Crush, cover, quicklyadded and 1 cup water) bring to a boil.

7 cups sugar Reduce heat and1 pouch liquid pectin simmer 10 minutes.

Extract juice.

Gooseberry 4 cups gooseberry Select about 3⁄4 D, p. 28 5 to 6No pectin added juice (2 lbs. berries green and 1⁄4 fully

and 1⁄2 cup water) ripe berries.Wash4 cups sugar and crush. Add

water, cover andquickly bring to a boil.Reduce heat andsimmer 5 to 10 min.Extract juice.

Grape 4 cups grape juice Select about 1⁄4 firm D, p. 28 3 to 4No pectin added (31⁄2 lbs. grapes ripe and 3⁄4 fully ripe

and 1⁄2 cup water) grapes.Wash and3 cups sugar crush. Add water,

cover and quicklybring to a boil.Reduce heat andsimmer 10 minutes.Extract juice.*




Grape, 3 cups grape juice Measure juice and F, p. 30 6bottled juice 1 cup water mix with pectinPowdered pectin 41⁄2 cups sugar in a saucepan.added 1 box powdered Measure sugar and

pectin set aside. Cook asdirected.

Grape, Concord 5 cups grape juice Wash and crush F, p. 30 8Powdered pectin (31⁄2 lbs. grapes grapes, one layer atadded and 11⁄2 cups water) a time. Add water,

7 cups sugar cover and bring to a1 box powdered pectin boil. Reduce heat and

simmer 10 minutes,stirring occasionally.Extract juice.*

Grape-plum 31⁄2 lbs. ripe plums Wash and pit plums; F, p. 30 9 to 10Powdered 3 lbs. ripe Concord do not peel. Crushpectin added grapes plums and grapes,

1 cup water one layer at a time, in81⁄2 cups sugar saucepan with water.1 box powdered pectin Bring to a boil, cover

and simmer 10 min.Extract juice. *

Mint 13⁄4 cups mint juice Wash and crush or E, p. 29 3 to 4Liquid pectin (11⁄2 cups firmly finely chop mintadded packed fresh mint leaves and stems.

leaves and 21⁄4 cups Place in saucepan,water) add water and

31⁄2 cups sugar quickly bring to a boil.2 tbsp. bottled lemon Remove from heat,juice cover and let stand

green food coloring 10 minutes. Strain(optional) through a damp jelly

1 pouch liquid pectin bag. Add a few dropsof food coloring,if desired.


*Note: To prevent tartrate crystals, refrigerate grape juice overnight. Strain through doublelayers of damp cheesecloth to remove crystals.



Mulberry 3 cups mulberry juice Sort and wash fruit; E, p. 29 8Liquid pectin (3 lbs. ripe berries) remove stems. Placeadded 1⁄2 cup lemon juice in saucepan, crush.

7 cups sugar Heat gently until2 pouches liquid pectin juice starts to flow.

Cover and simmer for15 min. Extract juice.

Mulberry 31⁄2 cups mulberry juice Sort and wash berries; F, p. 30 6 to 7Powdered (11⁄2 qt. ripe and remove stems. Placepectin added 1⁄2 qt. red berries) in saucepan, crush.

5 cups sugar Heat gently until juice1 box powdered starts to flow. Coverpectin and simmer for

10 min. Extract juice.

Orange, from 12 oz. frozen orange Thaw juice and F, p. 30 5 to 6frozen juice juice concentrate, mix with water inconcentrate 21⁄2 cups water a saucepan.Powdered pectin 41⁄2 cups sugaradded 1 box powdered pectin

Orange, spiced 2 cups orange juice Mix juices and water F, p. 30 4Powdered (5 medium) in a large saucepan.pectin added 1⁄3 cup lemon juice Stir in pectin.Tie

2⁄3 cup water peel and spices1 box powdered pectin in clean, white cloth.2 tbsp. orange peel, Add to juice mixture.finely chopped Remove spice bag

1 tsp.whole allspice before ladling into1⁄2 tsp.whole cloves jars.4 sticks cinnamon,2 inches long

31⁄2 cups sugar

Peach 3 cups peach juice Wash and pit peaches F, p. 30 5 to 6Powdered pectin (31⁄2 lbs. ripe peaches, but do not peel. Sliceadded and 1⁄2 cup water) or chop, and crush.

5 cups sugar Mix fruit and water in1⁄2 cup bottled lemon a saucepan and cover.juice Quickly bring to a

1 box powdered pectin boil and simmer 5minutes, occasionallystirring. Extract juice.



Pepper, golden 3 large yellow bell Wash peppers; E, p. 29 7Liquid pectin peppers remove stems andadded 1 to 4 serrano seeds. Leave mem-Caution:Wear chile peppers brane in hot peppers.rubber gloves 11⁄2 cups white vinegar Add enough vinegarwhen preparing (5% acetic acid) to purée in a blenderhot peppers. 7 cups sugar or food processor.

1 pouch liquid pectin Combine purée withremaining vinegar.Boil 20 minutes.Extract juice.

Pepper, hot 4 to 5 hot peppers, Put half the peppers E, p. 29 5Liquid pectin cored and cut in and half the vinegaradded pieces into a blender, coverCaution: 4 sweet green peppers, and process untilWear rubber cored and cut in peppers are liquified.gloves when pieces Pour into a largepreparing 1 cup white vinegar saucepan. Blendhot peppers. (5% acetic acid) remaining peppers

5 cups sugar and vinegar.Mix sugar1 pouch liquid pectin with peppers and

vinegar in thesaucepan and boilslowly 10 minutes.Remove from heat.Add liquid pectin.

Plum 4 cups plum juice Sort and wash plums. E, p. 29 7 to 8Liquid pectin (41⁄2 lbs. plums Cut into pieces; doadded and 1⁄2 cup water) not peel or pit. Crush

71⁄2 cups sugar fruit, add water, cover,1 pouch liquid pectin and bring to boil.

Simmer for 10 min.Extract juice.

Plum 5 cups plum juice Sort and wash plums. F, p. 30 7 to 8Powdered (41⁄2 lbs. plums Cut into pieces; dopectin added and 1 cup water) not peel or pit. Crush

7 cups sugar fruit, add water, cover,1 box powdered and bring to boil.pectin Simmer for 10 min.

Extract juice.




Strawberry 33⁄4 cups strawberry Select and wash fully E, p. 29 8 to 9Liquid pectin juice (about 3 quarts ripe berries.added berries) Remove stems and

71⁄2 cups sugar crush. Extract juice.1⁄4 cup bottled lemonjuice

2 pouches liquidpectin

Strawberry- 11⁄2 qts. ripe Discard E, p. 29 7rhubarb strawberries rhubarb leaves.Liquid pectin 11⁄2 pounds red Wash, trim and cutadded rhubarb stalks rhubarb into 1-inchCaution: 6 cups sugar pieces, and blend.Rhubarb 1 pouch liquid pectin Wash, stem andleaves are crush berries in apoisonous. bowl or saucepan.Use stalks Place both fruits in aonly. damp jelly bag and

strain out juice.Measure 31⁄2 cupsjuice into a largesaucepan.





Freezer or refrigeratorjams & jelliesYou can make jams and jellies out offruits such as strawberries, cherriesand grapes with little or no cooking.Freezer jams and jellies taste morelike fresh fruit than cooked products,and retain a brighter color. And youdon’t have to spend as much timeover a hot stove.

Since these are not processed in aboiling water canner, theymust bestored in the freezer or refrigerator.

As with other jam and jelly recipes,do not change:

� The type of pectin each recipecalls for, or

� The amount of sugar or fruit.

If you wish to reduce the sugar, use amodified low- or no-sugar pectinthat allows you to do so (see recipeson pages 43-50). Follow pectinpackage directions exactly.

Basic steps follow for making freezeror refrigerator jam and jelly withliquid or powdered pectin.

Cooking methods forfreezer jam and jellyMethod G:Freezer jam and jelly withpowdered pectin1. Check the recipe, and assembleequipment.

2. Wash and rinse plastic containers.Use 1 to 2 cup containers withtight-fitting lids.

3. Prepare fruit as directed.Measurethe exact amount into a largebowl. Add bottled lemon juice, ifrequired.

4. Measure sugar into a separatebowl, and stir into fruit or juice.Mix well. Let stand 10 minutes,stirring occasionally.


Freezer jams and jellies

take about half the time

to prepare as cooked jams

and jellies.The resulting

product is less firm, but has more fresh

fruit taste.

Plastic freezer containers with tight-

fitting lids work well for storing freezer

jams and jellies. Be sure to leave

enough space at the top of the con-

tainer for expansion during freezing.

5. Mix pectin and 3⁄4 cup water in asmall saucepan. Stir to dissolvepectin. Bring to a boil on highheat, stirring occasionally. Boil 1minute, stirring constantly.Remove from heat.

6. Add pectin mixture to preparedfruit or juice. Stir constantly untilsugar is completely dissolved andno longer grainy, about 3 minutes.

7. Pour into clean containers, leaving1⁄2-inch headspace for expansionduring freezing. Cover tightly, labeland date.

8. Let stand at room temperature 24hours or until set. Refrigerate forup to 3 weeks, or freeze up to1 year.Thaw in the refrigerator,then store refrigerated for up to1 month.

Method H:Freezer jam and jellywith liquid pectin1. Check the recipe, and assembleequipment.

2. Wash and rinse plastic containers.Use 1 to 2 cup containers withtight-fitting lids.

3. Prepare fruit as directed.Measurethe exact amount into a largebowl.

4. Measure sugar into a separatebowl, and stir into fruit or juice.Mix well. Let stand 10 minutes,stirring occasionally.

5. In a small bowl, stir pectin intowater and bottled lemon juice, ifrequired. Add pectin mixture toprepared fruit or juice. Stir con-stantly until sugar is completelydissolved and no longer grainy,about 3 minutes.

6. Pour into clean containers, leaving1⁄2-inch headspace for expansionduring freezing. Cover tightly, labeland date.

7. Let stand at room temperature 24hours or until set. Refrigerate forup to 3 weeks, or freeze up to1 year.Thaw in the refrigerator,then store refrigerated for up to1 month.


Directions for preparing

fruit in the recipes for

freezer or refrigerator

jam and jelly on pages

39-40 are in addition to and do not

replace these two methods. Use both

the recipe directions and method G or

H as noted to ensure successful jellied

fruit products.



Apple jelly 3 cups apple juice Measure ingredients. G, p. 37 6Powdered 2 tbsp. lemon juicepectin added 5 cups sugar

3⁄4 cup water1 box powderedpectin

Blackberry or 3 cups crushed berries Sort, wash and crush G, p. 37 6 to 7raspberry jam (about 11⁄2 quarts) berries. Press halfPowdered 1 tsp. bottled lemon of the pulp throughpectin added juice a sieve to remove

51⁄4 cups sugar seeds, if desired.3⁄4 cup water1 box powderedpectin

Cherry jam, 13⁄4 cups prepared Sort and wash. H, p. 38 4 to 5tart red cherries (about Remove stems,Liquid pectin 11⁄2 lbs.) and pit cherries.added 1⁄2 tsp. crystalline Grind or chop fruit.

ascorbic acid(vitamin C)*

4 cups sugar1⁄4 cup bottledlemon juice

1 pouch liquid pectin

* This pure form for vitamin C is available at pharmacies and some canning supply stores.

F R E E Z E R O R R E F R I G E R A T O R J A M & J E L L Y




Cooking Yield inProduct Ingredients To prepare fruit: method 1⁄2-pintsGrape jelly, 3 cups grape juice Select and wash fully G, p. 37 7Concord (3 lbs. ripe grapes, ripe grapes, or usePowdered or use bottled bottled grape juice.pectin added grape juice) ** Thoroughly crush

53⁄4 cups sugar grapes. Place in a3⁄4 cup water damp jelly bag and1 box powdered allow juice to drain.pectin Measure 3 cups

juice.**

Note:May take 1 week to set. Refrigerate after 24 hours until set, then freeze if desired.**If you use fresh Concord grapes, refrigerate juice overnight. Strain through double layersof damp cheesecloth to remove tartrate crystals.

Peach jam 3 cups mashed Sort and wash. Peel, G, p. 37 6Powdered peaches pit and mash peaches.pectin added (2 lbs. ripe peaches) Measure ingredients.

2 tbsp. bottled lemonjuice

41⁄2 cups sugar3⁄4 cup water1 box powdered pectin

Raspberry- 2 cups crushed Sort, wash and crush G, p. 37 7 to 8peach jam raspberries (11⁄2 pt. berries. Select andPowdered ripe red raspberries) wash ripe peaches.pectin added 11⁄2 cups mashed Peel, pit and mash

peaches (11⁄4 lbs. peaches.ripe peaches)

7 cups sugar3⁄4 cup water1 box powdered pectin

Strawberry jam 2 cups crushed Select and wash fully H, p. 38 4Liquid pectin strawberries ripe berries. Removeadded (1 qt. berries) stems, and crush.

2 tbsp. bottled lemon Measure ingredients.juice

4 cups sugar1 pouch liquid pectin

F R E E Z E R O R R E F R I G E R A T O R J A M & J E L L Y

Low- and no-sugarjams and jelliesEliminating sugar when making jamsand jellies can result in failure —unless you use special recipes andpectin products.

Decreasing sugar and replacingsugar with more fruit often results ina fruitier-tasting jam or jelly.

Jams and jellies made without sugarmay be softer than conventionaljams and jellies. Often, no-sugar jamsand jellies resemble a fruited-gelatindessert rather than a true jam or jelly.The gelling compound may be unfla-vored gelatin or a modified commer-cial pectin.

Jams and jellies made with gelatinare heated, and then poured into hot,sterilized jars.They are notprocessed in a boiling water canner,since the gel will break down withexcess heat. Jams and jellies pre-served in this way must be stored inthe refrigerator for use within3 weeks.

Jams and jellies made with low-methoxyl pectins will gel with littleor no sugar added.These can beprepared as directed and frozen —or processed in a boiling watercanner and stored in the cupboard,depending on the recipe. Followpectin package directions exactly.

In no-sugar pectin recipes, use:

� Unsweetened apple juice or whitegrape juice when the recipe callsfor juice.

� Varieties of fruit known for theirsweetness. See the fruit publica-tions listed on the back cover.

� Very ripe, high quality fruit.

Very ripe fruit has more naturalsugars and will help sweeten thefinal product. Under-ripe or just-ripefruit tends to produce a bland, tartproduct.

Use the tested recipes on pages43-50 for making successful low- andno-sugar jams and jellies.

Other recipes for low- and no-sugarpectin jam and jelly can be found ineach pectin package.Canning andPreservingWithout Sugar by NormaM.MacRae (Globe Pequot Press,2000), also contains additionalresearch-tested recipes for low- andno-sugar jams and jellies.



Jam and jelly can be made

with little or no added

sugar if special gelling

agents are used. Jams and

jellies made without sugar may be

softer than conventional products, but

can be just as flavorful.

For a high quality product, use very

ripe, high quality fruit in low- and no-

sugar recipes. Follow pectin package

directions exactly.

Unless noted, recipes require process-

ing for 5 minutes in a boiling water

canner. Adjust processing time for ele-

vation, if necessary.

Recipes that should not be processed

in a boiling water canner are marked

as refrigerator or freezer recipes.

Apple jelly — Low sugarFreezer recipe

5 cups bottled apple juice

31⁄2 cups sugar

1 cup water

1 box low-sugar pectin

To make jelly:

1. Measure apple juice into a largebowl.

2. Measure sugar. Stir pectin intosugar until thoroughly mixed.

3. Stir 1 cup water into pectin-sugarmixture. Bring mixture to a boil onmedium-high heat, stirring con-stantly. Boil and stir 1 minute.Remove from heat.

4. Stir juice into hot pectin-sugarmixture.Mix well, 1 minute.

5. Ladle quickly into freezer contain-ers, leaving 1⁄2-inch headspace.Cover tightly at once, label anddate.

6. Let stand at room temperatureuntil gel sets (up to 24 hours), thenstore in the freezer for up to 1year.

7. Thaw in the refrigerator, then keeprefrigerated. Small amounts maybe stored in the refrigerator for upto 3 weeks.

Yield: 8 half-pints

d

Apple jelly — No sugarRefrigerator recipe

2 cups unsweetened apple juice

4 tsp. unflavored gelatin

2 tbsp. liquid sugar substitute*

11⁄2 tbsp. bottled lemon juice

food coloring (optional)

1. Sterilize jars. Soften gelatin in1⁄2 cup of apple juice.

2. Bring remaining 11⁄2 cups juice toa boil; remove from heat. Addsoftened gelatin, stirring todissolve. Add liquid sweetener,lemon juice, and coloring, ifdesired.

3. Bring to a full rolling boil. Pour intohot sterilized jars, leaving1⁄4-inch headspace.

4. Cover, cool, and store in therefrigerator for up to 3 weeks.

Yield: 2 half-pints

d


L O W - & N O - S U G A R J A M & J E L L Y R E C I P E S

* The sugar substitute used in this recipe isliquid saccharin. One-eighth teaspoon liquidsaccharin equals the sweetening power of1 teaspoon sugar. If you use other sweeten-ers, read the label to determine their sweet-ening power. Aspartame— brand namesNutraSweet® or Equal® — cannot be used tosweeten jellies or jams, since this loses itssweetness on heating.

Apple or crabapple jelly —Low sugar6 cups juice (6 lbs. apples)

4 cups sugar


To prepare fruit:

Wash apples, remove stems andcores, and cut into small pieces.Do not peel.

To make jelly:

1. Place prepared fruit in a saucepan.Add 6 cups water, and bring to aboil. Reduce heat, cover andsimmer 10 minutes. Crush cookedapples; cover and simmer 5minutes. Strain juice throughdamp cheesecloth or jelly bag.Measure 6 cups juice.

2. Measure sugar into a separatebowl. In another small bowl,mixpectin with 1⁄4 cup sugar from themeasured amount.

3. Stir pectin-sugar mixture intojuice. Add 1⁄2 teaspoon butter ormargarine to reduce foaming, ifdesired. Bring mixture to a fullrolling boil on high heat, stirringconstantly.

4. Quickly stir in remaining sugar.Return to a full boil and boil forexactly 1 minute, stirring con-stantly. Remove from heat andskim off foam.

5. Pour at once into hot, sterilizedhalf-pint jars, leaving 1⁄4-inchheadspace.

6. Remove bubbles, wipe jar rimsclean, and adjust lids.

7. Process in a boiling watercanner for 5 minutes. Adjust timefor elevation, if necessary (see mapon page 13).

Yield: 9 half-pints

dCherry jam— Low sugar5 cups prepared fruit

(3 lbs. sour cherries)

3 cups sugar


To prepare fruit:

Wash, pit and chop cherries.

To make jam:

1. Measure prepared fruit into akettle.

2. Measure sugar into a separatebowl. In another small bowl,mixpectin with 1⁄4 cup sugar from themeasured amount.

3. Stir pectin-sugar mixture into fruit.Bring to a full rolling boil on highheat, stirring constantly.

4. Quickly stir in remaining sugar.Return to a full boil and boil forexactly 1 minute, stirring con-stantly. Remove from heat andskim off foam.




5. Pour at once into hot, sterilizedhalf-pint jars, leaving 1⁄4-inchheadspace.

6. Remove bubbles, wipe rims andthreads clean, and adjust lids.


Yield: 5 half-pints

dCherry jam— Low sugarFreezer recipe

5 cups chopped cherries(4 lbs. sour cherries)

21⁄2 cups sugar


1 cup water

To prepare fruit:

Wash, pit and chop cherries.

To make jam:

1. Measure chopped cherries into abowl.

2. Measure sugar and stir in pectin,mixing thoroughly. Stir in 1 cupwater.

3. Bring sugar-pectin mixture to aboil on medium-high heat andboil for 1 minute, stirring con-stantly. Remove from heat.

4. Stir cherries into hot pectin-sugarmixture. Stir 1 minute or until thor-oughly mixed.

5. Pour quickly into clean freezercontainers, leaving 1⁄2-inch head-space. Cover tightly, label anddate.

6. Let stand at room temperatureovernight, then store in the freezerfor up to 1 year.

7. Thaw in the refrigerator and storerefrigerated for up to 3 weeks.

Yield: 7 half-pints

dGrape jelly —With gelatinRefrigerator recipe

3 cups unsweetened grape juice

2 tbsp. unflavored gelatin(2 packages)

2 tbsp. bottled lemon juice

2 tbsp. liquid saccharin*

1. Wash half-pint canning jars andsterilize by boiling for 10 minutes.Keep hot until filled.

2. In a saucepan, soften gelatin inlemon juice and grape juice. Bringto a rolling boil, dissolving gelatin.Boil 1 minute.

3. Remove from heat. Stir in liquidsweetener.


* To substitute other sweeteners, refer tonote on page 43.

4. Pour into hot, sterilized half-pintjars, leaving 1⁄4-inch headspace.Cover at once, label and date.

5. When cool, store in the refrigeratorfor up to 3 weeks.

Yield: 3 half-pints

dGrape jelly, Concord—Low sugar51⁄2 cups juice (5 lbs. grapes

and 2 cups water)

31⁄2 cups sugar


To prepare juice:

Sort, wash, remove stems and crushgrapes. Place in a saucepan. Add 2cups water. Bring to a boil. Reduceheat; cover and simmer 10 minutes.Strain juice through 3 or 4 layers ofdamp cheesecloth or jelly bag.Toprevent tartrate crystals, refrigeratejuice overnight. Strain throughdouble layers of damp cheeseclothto remove crystals.

To make jelly:

1. Measure juice into a largesaucepan, and sugar into aseparate bowl.

2. In another small bowl,mix pectinwith 1⁄4 cup sugar from themeasured amount.

3. Stir pectin-sugar mixture intojuice. Bring mixture to a full rollingboil on high heat, stirring con-stantly.

4. Quickly stir in remaining sugar.Return to a full boil and boilexactly 1 minute, stirring con-stantly. Remove from heat andskim off foam.

5. Ladle at once into hot, sterilizedhalf-pint jars, leaving 1⁄4-inchheadspace.



Yield: 7 half-pints

dPeach jam— Low sugar41⁄2 cups chopped peaches (4 lbs. ripe

peaches)


3 cups sugar


To prepare fruit:

Wash, peel, pit and finely chop ripefruit.



To make jam:

1. Measure exact amount of fruit intoa large saucepan. Add lemon juice.Measure sugar into a separatebowl.

2. In another small bowl,mix pectinwith 1⁄4 cup sugar from themeasured amount.

3. Gradually whisk pectin-sugarmixture into fruit to avoid lumps.This will take several minutes. Add1⁄4 teaspoon butter or margarineto reduce foaming, if desired. Bringmixture to a full rolling boil onhigh heat, stirring constantly.

4. Quickly stir in remaining sugar.Return to a full boil and boilexactly 1 minute, stirring con-stantly. Remove from heat andskim off foam.

5. Ladle at once into hot, sterilizedhalf-pint jars, leaving 1⁄4-inchheadspace.


7. Process in a boiling watercanner for 5 minutes.Adjust timefor elevation, if necessary (see mapon page 13).

Yield: 5 half-pints

d

Peach jam—No sugar5 cups crushed peaches (4 lbs. peaches)

1 cup fruit juice1⁄4 cup bottled lemon juice

1 box no-sugar pectin

To prepare fruit:

Wash, peel and pit peaches, coarselycrush.

To make jam:

1. Combine fruit, juice and lemonjuice in a large saucepan.

2. Gradually whisk no-sugar pectininto prepared fruit to avoid lumps.This will take several minutes.

3. Bring to a boil over medium-highheat. Boil 1 minute, stirring con-stantly.

4. Remove from heat and skim offfoam, if necessary.

5. Carefully ladle into hot, sterilizedhalf-pint jars, leaving 1⁄4-inchheadspace.


7. Process in a boiling watercanner 5 minutes. Adjust time forelevation, if necessary (see map onpage 13).

Yield: 5 half-pints

d



Raspberry jam—No sugar5 cups crushed red raspberries

(3 pts.whole berries)

1 cup fruit juice


To prepare fruit:

Sort, wash and crush berries.

To make jam:

1. Measure 5 cups crushed berriesinto a large bowl. Press half of theberries through a sieve to removesome seeds, if desired.

2. Combine fruit and juice in a largesaucepan.

3. Follow directions for no-sugarpeach jam on page 47.

Yield: 6 half-pints

dRefrigerator jelly withSplenda®2 packages or 2 tbsp. unflavored gelatin

41⁄4 cups bottled unsweetened fruit juice(1 quart plus 1⁄4 cup)

1⁄2 cup Splenda® granular

1. Sterilize jars.

2. In a saucepan soften gelatin injuice. Bring to a rolling boil, dis-solving gelatin; boil 1 minute.Remove from heat. Stir inSplenda® granular. Skim foam ifneeded.

3. Pour into hot sterilized jars, leavingat least 1⁄4-inch headspace. Applylids, cool and store in refrigerator.(Do not process in a canner orfreeze.)

Yield: About 4 half-pint jars

Note: Sterilized jars are not requiredfor this recipe; it can be filled into hot,clean jars or plastic refrigerator con-tainers. However, sterilized jars wouldbe best for avoiding spoilage duringstorage. Refrigerator jellies made withgelatin typically last 1 month in therefrigerator until opened.

dStrawberry jam— Low sugar6 cups crushed strawberries

(6 pts.whole berries)

4 cups sugar


To prepare fruit:

Sort, wash, remove stems and crushberries.

To make jam:

1. Measure strawberries into a largesaucepan.

2. Follow directions for low-sugarpeach jam on page 46.

Yield: 8 half-pints




Strawberry jam— Low sugarFreezer recipe

4 cups crushed strawberries

3 cups sugar


1 cup water

To prepare fruit:


To make jam:

1. Measure 4 cups crushed berriesinto a large bowl.

2. Measure sugar into a largesaucepan. Stir pectin into sugaruntil thoroughly mixed. Stir in1 cup water.

3. Bring mixture to a boil onmedium-high heat and boil1 minute, stirring constantly.Remove from heat, skim off foam.

4. Stir fruit into hot pectin-sugarmixture. Stir 1 minute or until thor-oughly mixed.

5. Pour quickly into clean freezer con-tainers, leaving 1⁄2-inch headspace.Cover tightly, label and date.

6. Let stand at room temperatureovernight, then store in freezer forup to 1 year.


Yield: 6 half-pints

Strawberry jam—No sugarFreezer recipe

4 cups crushed strawberries

3 to 4 tsp. liquid saccharine*



To prepare fruit:


To make jam:

1. Measure 4 cups crushed berriesinto a large saucepan. Stir inamount of liquid sugar substituteto taste, pectin and lemon juice.

2. Bring to a boil and boil 1 minute,stirring constantly. Remove fromheat and skim off foam.

3. Continue to stir 2 minutes. Pourinto clean freezer containers,leaving 1⁄2-inch headspace. Covertightly, label and date. Allow tostand at room temperature for 2hours so the gel sets, then store inthe freezer for up to 1 year.


Yield: 6 half-pints

d


* To substitute other sweeteners, refer tonote on page 43.

Strawberry jam—No sugar5 cups crushed strawberries

1 cup fruit juice


To prepare fruit:


To make jam:

1. Measure crushed berries and fruitjuice into a large saucepan.

2. Follow directions for no-sugarpeach jam on page 47.

Yield: 6 to 7 half-pints

d


Sugar is not required to prepare jams

and jellies when using low-methoxyl

pectin. However, adding a small

amount of sugar or an equivalent

amount of sugar substitute will

improve the taste.To sweeten berries

and fruits, add 1⁄2 to 3⁄4 cup sugar or

an equivalent amount of sugar substi-

tute to the recipe, to suit your taste.To

sweeten sour fruits, add 1 cup sugar or

equivalent sugar substitute to the

recipe.


Reference to products is not intended to endorse them, nor to exclude others that may besimilar. Examples are listed as a convenience to readers. If you use these products, be sure tofollow the manufacturer’s current label directions.

Preserves, conserves,marmalades, fruitbutters and syrupsPreserves, conserves,marmaladesand fruit butters are all rich innatural fruit. These products requirelonger cooking time and only theirown natural pectin to thickenproperly.

Fruit or berry syrups can beprepared from juice of fresh or frozenfruit. These syrups are delicious allyear round, as toppings for pancakes,pastries and ice cream.

You will find recipes for such tradi-tional favorites as strawberry pre-serves, peach conserves, orange mar-malade, and apple butter on the fol-lowing pages.

Yields can vary considerably due tolength of cooking time, so yours maydiffer from those stated in recipes.

To ensure a safe product, processin a boiling water canner for5 minutes.Adjust time for elevation,if necessary (see map on page 13).


Follow the guidelines for selecting

fruit on pages 3-4, and for processing

in a boiling water canner on page 12.

dProcess for 5 minutes in a boiling



Extension does not recommend

sealing jars with paraffin, or inverting

sealed jars as a final step.

dCaution! Adjust processing for

elevation

The processing time of 5 minutes in

this publication is for elevations up to

1,000 feet above sea level. Add 1 more

minute processing time for each

added 1,000 feet elevation.


Peach preserves,old-fashioned2 qts. sliced peaches

(10 large peaches)

6 cups sugar

To prepare fruit:

Select hard, ripe peaches.Wash, peel,pit and slice.

To make preserves:

1. Combine fruit and sugar. Let stand12 to 18 hours in the refrigerator.

2. Bring slowly to a boil, stirringoften. Boil gently until fruitbecomes clear and syrup thick,about 40 minutes.

3. Fill hot, sterilized half-pint jars,leaving 1⁄4-inch headspace.




d

Pear preserves6 medium pears (2 lbs.)

3 cups sugar

21⁄2 cups water

1 thinly sliced lemon

To prepare fruit:

Select hard ripe pears.Wash, core andpeel fruit. Cut into halves or quarters.

To make preserves:

1. Combine 11⁄2 cups sugarwith water. Cook on high heat for2 minutes, stirring constantly.

2. Add pears and boil gently for 15minutes.

3. Add remaining 11⁄2 cups sugarand lemon slices, stirring untilsugar dissolves. Cook over highheat until fruit is clear, about 25minutes, stirring constantly.

4. Cover and let stand 12 to 24 hoursin the refrigerator.

5. Heat fruit and syrup to a boil.Strain out fruit and pack hot fruitinto hot, sterilized half-pint jars.

6. Pour syrup over fruit, leaving1⁄4-inch headspace.



Yield: 5 half-pints

P R E S E R V E S R E C I P E S


Plum preserves5 cups tart plums (21⁄2 lbs.)

4 cups sugar

1 cup water

To prepare fruit:

Wash plums and remove pits.

To make preserves:

1. Combine all ingredients in asaucepan.

2. Bring slowly to a boil, stirring untilsugar dissolves.

3. Cook almost to jellying point(220˚ F), about 15 minutes, stirringconstantly.




Yield: 5 half-pints

d

Strawberry preserves6 cups prepared strawberries

(11⁄2 quarts)

5 cups sugar1⁄3 cup bottled lemon juice

To prepare fruit:

Select firm, red, ripe strawberries.Wash, remove stems, slice berries.

To make preserves:

1. Combine sliced berries with sugarin a large saucepan. Let stand 3 to4 hours in the refrigerator.

2. Bring slowly to a boil, stirring occa-sionally until sugar dissolves.

3. Add lemon juice. Cook rapidly untilberries are clear and syrup is thick,about 10 to 12 minutes.

4. Pour into a shallow pan. Let stand,uncovered, 12 to 24 hours in therefrigerator. Shake pan occasion-ally to distribute berries throughsyrup.

5. Heat mixture almost to boiling.Pour at once into hot, sterilizedhalf-pint jars, leaving 1⁄4-inchheadspace.




P R E S E R V E S R E C I P E S

Note:lb. = poundoz. = ouncetbsp. = tablespoon2 cups = 1 pint2 pints = 1 quart


Apple conserve41⁄2 cups finely chopped red apples

(3 lbs. apples)1⁄2 cup water1⁄4 cup lemon juice1⁄2 cup raisins

1 box powdered pectin

51⁄2 cups sugar1⁄2 cup chopped nuts

To prepare fruit:

Select tart apples. Sort and washapples. Core but do not pare apples;finely chop.

To make conserve:

Combine apples, water, lemon juice,and raisins in a kettle. Add pectin andstir well. Place on high heat and,stirring constantly, bring quickly to afull boil with bubbles over the entiresurface. Add sugar, continue stirring,and heat again to a full bubblingboil. Boil hard for 1 minute, stirringconstantly. Add nuts. Remove fromheat. If desired, add 3 or 4 drops redfood coloring. Skim.

Immediately fill hot, sterile jars,leaving 1⁄4-inch headspace.Wipe jarrims clean and adjust lids.Process ina boiling water canner for 5minutes.Adjust time for elevation, ifnecessary (see map on page 13).

Yield: 6 or 7 half-pint jars

Apricot-orange conserve31⁄2 cups chopped, drained apricots

(2 20-oz. cans unpeeled or 1 lb.dried apricots)

11⁄2 cups orange juice (3 or 4 oranges)

Peel of 1⁄2 orange, shredded very fine

2 tbsp. lemon juice

31⁄4 cups sugar1⁄2 cup chopped nuts

To prepare fruit:

Cook dried apricots uncovered in 3cups water until tender (about 20minutes); drain and chop.

To make conserve:

1. Combine all ingredients exceptnuts.

2. Cook to 9° F above the boilingpoint of water, or until thick,stirring constantly.

3. Add nuts; stir well. Remove fromheat; skim.

4. Immediately fill hot, sterile jars,leaving 1⁄4-inch headspace.Wipejar rims clean and adjust lids.


Yield: 5 half-pint jars

d

C O N S E R V E S R E C I P E S

Blueberry or huckleberryconserve4 cups berries (1 quart)1⁄2 thinly sliced lemon1⁄2 thinly sliced orange1⁄2 cup seedless raisins

2 cups water

4 cups sugar

To prepare fruit:

Wash berries and remove stems.Wash and thinly slice lemon andorange.

To make conserve:

1. Bring water and sugar to a boil,stirring to dissolve sugar.

2. Add berries, lemon, orange andraisins. Simmer for 5 minutes, andthen cook rapidly until thick, about30 minutes, stirring to preventsticking.





d

Cranberry conserve4 cups cranberries (1 quart)

1 orange, unpeeled and finely chopped

1 cup raisins, chopped

3 cups sugar1⁄2 cup nuts, chopped

To prepare fruit:

Sort, wash and measure cranberries.Wash orange and finely chop.Measure and chop raisins.

To make conserve:

1. Combine orange and water; cookrapidly until peel is tender (about20 minutes).

2. Add cranberries, sugar and raisins.Bring to a boil, stirring occasionallyuntil sugar dissolves.

3. Cook rapidly almost to jellyingpoint (220˚ F), about 8 minutes. Asthe mixture thickens, stir often toprevent sticking.

4. Add chopped nuts to the mixturea few minutes before cooking iscomplete.







Peach conserve7 cups firm, ripe peaches, chopped

(10 to 12 large peaches)

1 orange, chopped

5 cups sugar1⁄2 tsp. ground ginger1⁄2 cup blanched, slivered almonds

To prepare fruit:

Wash, peel, pit and chop firm, ripepeaches.Wash and chop unpeeled,seeded orange.

To make conserve:

1. Cook fruit gently 15 to 20 minutes.

2. Add sugar and ginger.

3. Slowly bring to a boil, stirringoccasionally until sugar dissolves.Cook rapidly until thick, about 15minutes.

4. Add nuts the last 5 minutes ofcooking.





d

Plum conserve21⁄2 qt. chopped, pitted plums (41⁄2 lbs.)3⁄4 cup thinly sliced orange peel

2 cups seedless raisins

13⁄4 cups chopped orange pulp(2 large oranges)

6 cups sugar

2 cups broken pecan or other nuts

To make conserve:

1. Combine plums, orange pulp andpeel, raisins, and sugar.

2. Slowly bring to boiling, stirringoccasionally until sugar dissolves.Cook rapidly, about 15 to 20minutes, almost to the jellyingpoint (which is 8° F above theboiling point of water, or 220° F atsea level). As the mixture thickens,stir frequently to prevent sticking.

3. Add nuts during the last 5 minutesof cooking.

4. Fill hot, sterile jars, leaving 1⁄4-inchheadspace.Wipe jar rims clean andadjust lids.


Yield: 10 half-pint jars

d



Apple marmalade8 cups thinly sliced apples (3 lbs.)

1 orange

11⁄2 cups water

5 cups sugar

2 tbsp. lemon juice

To prepare fruit:

Select tart apples.Wash, pare, quarter,and core the apples. Slice thin.Quarter the orange, remove anyseeds, and slice very thin.

To make marmalade:

1. Heat water and sugar until sugar isdissolved.

2. Add the lemon juice and fruit.

3. Boil rapidly, stirring constantly, to9° F above the boiling point ofwater, or until the mixturethickens. Remove from heat; skim.

4. Fill hot, sterile jars, leaving 1⁄4-inchheadspace.Wipe jar rims clean andadjust lids.



d

Citrus marmalade11⁄2 cups grapefruit peel (1 grapefruit)1⁄2 cup orange peel (1 orange)1⁄2 cup lemon, thinly sliced (1 lemon)

pulp of 1 grapefruit

pulp of 4 medium oranges

6 cups (11⁄2 quarts) water

1 cup sugar per cup of fruit mixture

To prepare fruit:

1. Wash and peel fruit.

2. Cut fruit peel in thin strips about 1inch long, and place in a saucepan.Add water.

3. Bring to a boil, then drain. Repeat.

4. To drained peel, add fruit pulp,thinly sliced lemon and 6 cupswater. Boil 5 minutes. Let stand 12to 18 hours in the refrigerator.

To make marmalade:

1. Bring fruit and peel to a boil andcook rapidly until peel is tender,about 30 to 40 minutes.Measurefruit and liquid.

2. Add 1 cup sugar for each cup offruit mixture.

3. Stir to dissolve sugar and cookrapidly to the jellying point(220° F), about 30 minutes.




M A R M A L A D E R E C I P E S


Yield: 5 half-pints

dCranberry marmalade2 oranges

1 lemon

3 cups water

1 lb. cranberries (4 cups)

1 box powdered pectin

7 cups sugar

To prepare fruit:

1. Peel oranges and lemon; removehalf of white part of rinds. Finelychop or grind the remaining rinds.Put rind in large saucepan.

2. Add water, bring to a boil. Coverand simmer 20 minutes, stirringoccasionally.

3. Chop peeled fruit. Sort and washfully ripe cranberries. Add fruit torind; cover and cook slowly 10minutes longer.

To make marmalade:

1. Measure 6 cups of fruit into a largekettle. Add water to make 6 cups ifnecessary. Add pectin and stir well.

2. Place on high heat and, stirringconstantly, bring quickly to a fullboil with bubbles over the entiresurface.

3. Add sugar, continue stirring, andheat again to full rolling boil. Boilhard for 1 minute, stirring con-stantly. Remove from heat; skim.




dOrange marmalade4 cups orange peel, thinly sliced

(about 6 large oranges)

4 cups orange pulp, cut up(about 6 large oranges)

1 cup lemon, thinly sliced(about 2 medium lemons)

6 cups water (11⁄2 quarts)

1 cup sugar per cup of fruit mixture(about 6 cups)


M A R M A L A D E R E C I P E S

To prepare fruit:

1. Wash and slice fruit. Place water,fruit and peel in a saucepan.

2. Simmer 5 minutes. Cover and letstand 12 to 18 hours in therefrigerator.

3. Heat and cook rapidly until peel istender, about 1 hour.

To make marmalade:

1. Measure fruit and liquid. Add 1cup sugar for each cup of fruitmixture.

2. Bring slowly to a boil, stirring untilsugar dissolves.

3. Cook rapidly to jellying point(220° F), about 25 minutes, stirringoften.




Yield: 7 half-pints

d

Tomato marmalade3 qt. ripe tomatoes (51⁄2 lbs.)

3 oranges

2 lemons

4 sticks cinnamon (3-inch pieces)

6 whole allspice

1 tbsp.whole cloves

6 cups sugar

1 tsp. salt

To prepare fruit:

Peel tomatoes and cut into smallpieces. Drain. Slice oranges andlemons very thin; quarter the slices.Tie cinnamon, allspice and cloves in acheesecloth bag.

To make marmalade:

1. Place tomato pieces in a largekettle. Add sugar and salt; stir untildissolved. Add oranges, lemonsand spice bag.

2. Bring to a boil, stirring constantly.Continue to boil rapidly, stirringconstantly, until thick and clear(about 50 minutes). Remove fromheat; skim off foam.



Yield: About 9 half-pint jars


M A R M A L A D E / F R U I T B U T T E R R E C I P E S

Apple butter8 lbs. apples

2 cups sweet cider

2 cups vinegar

21⁄4 cups white sugar

21⁄4 cups brown sugar

2 tbsp. ground cinnamon

1 tbsp. ground cloves

To prepare pulp:

1. Wash and quarter apples; core butdo not peel.

2. Cook apples in cider and vinegaruntil tender.

3. Press through a sieve or food mill.

To make fruit butter:

1. Cook fruit pulp with sugar andspices until thick, about 1 hour,stirring often.

2. To test for doneness, remove aspoonful and hold it away fromsteam for 2 minutes. It is done ifthe butter remains mounded onthe spoon.





Peach butter8 cups peach pulp (18 medium fully

ripe peaches)

4 cups sugar1⁄2 to 1 tsp. ground ginger (optional)1⁄2 to 1 tsp. ground nutmeg (optional)

To prepare pulp:

1. Wash, scald, pit, peel and choppeaches.

2. Cook peaches until soft, addingonly enough water to preventsticking. Stir often.



1. Measure 8 cups peach pulp.

2. Add sugar and optional spices topulp mixture.

3. Cook slowly until thick, about 30minutes, stirring often to preventsticking.




Yield: 8 half-pints

d60 Wisconsin Safe Food Preservation Series

F R U I T B U T T E R R E C I P E S

Pear butter8 cups pear pulp (20 medium

fully ripe pears)

4 cups sugar

1 tsp. grated orange rind1⁄3 cup orange juice1⁄2 tsp. ground nutmeg

To prepare pulp:

1. Wash, quarter and core pears.

2. Cook until soft, adding onlyenough water to prevent sticking.Stir often.



1. Measure 8 cups pear pulp.

2. Add remaining ingredients.

3. Cook over medium-high heat untilthick, about 15 minutes, stirringoften to prevent sticking.




Yield: 8 half-pints

d

Berry syrup41⁄2 to 5 cups juice (61⁄2 cups fresh or

frozen berries)

63⁄4 cups sugar

1 to 2 cups whole fruit or pieces(optional)

To prepare juice:

1. Sort and wash berries and removestems. Crush in a saucepan. Heatto boiling and simmer until soft,5 to 10 minutes.

2. Strain hot fruit through a colanderand drain until cool enough tohandle. Strain juice.

To make fruit syrup:

1. Measure juice into a largesaucepan. Add sugar. Bring to aboil and simmer 1 minute, stirringconstantly.

2. Add fruit or pieces, if desired. Heatthrough. Remove from heat andskim off foam.





dM A K I N G J A M S , J E L L I E S & F R U I T P R E S E R V E S 61

F R U I T B U T T E R / F R U I T S Y R U P R E C I P E S


Remedies for jellied product problemsProblem Cause Prevention

Bubbles Jelly poured slowly, Pour jelly quickly into jar. Remove airtrapping air in hot jelly bubbles with a rubber spatula or

bubble freer before processing.

May denote spoilage — Follow recommended methodsDo not use if bubbles to process.are moving.

Cloudy Green or unripe fruit Use firm, ripe or slightly under-ripefruit.

Imperfect straining Do not squeeze juice, let it dripthrough jelly bag.

Jelly allowed to stand Hold jar close to top of kettle and fillbefore poured into jars, quickly.or poured too slowly

Crystals form Excess sugar Follow recipe exactly.

Undissolved sugar Wipe side of pan free of crystals with asticking to side of kettle damp cloth before filling jars.

Mixture cooked too little Cook until sugar has completelydissolved and mixed with fruit juice.

Mixture cooked too Cook at a rapid (hard) boil. Removeslowly or too long from heat immediately when jellying

point is reached (220° F).

Tartrate crystals in Refrigerate juice from fresh ConcordConcord grape juice grapes overnight. Strain through double

layers of damp cheesecloth to removecrystals before making jelly.

Fading Storage place too warm Store in a cool, dark, dry place.or too light

Stored too long Use oldest products first. Use jelliedproducts within 1 year.

Fruit floats Mixture ladled into jars Stir fruit mixture for 5 minutestoo soon (no more) before ladling into hot jars.

Not thoroughly crushed Crush fruit uniformly.

Over-ripe fruit Use just-ripe fruit.

Undercooking Cook rapidly, following instructions.


Problem Cause Prevention

Mold Imperfect seal Wipe jar rims clean, seal with pretreatedstandard two-piece lids, and process ina boiling water canner as directed.

Lack of proper sanitation Sterilize canning jars and all equipmentused by boiling 10 minutes.

Jelly allowed to stand Pour into jars immediately uponbefore poured into jars, reaching jellying point (220° F).or poured too slowly Work quickly.

Storage place too warm Store in a cool, dark, dry place.and damp

Syneresis Excess acid in juice Maintain proper acidity of juice.Testor “weeping” makes pectin unstable acid in juice. Use more fully ripe fruit.

Storage place too warm Store in a cool, dark, dry place.or storage temperaturefluctuated

Use of a thick paraffin seal Seal with pretreated standard— not recommended two-piece vacuum seal canning lids

and process in a boiling water canner.

Mold growth, denotes See mold prevention above.spoilage — Do not use.

Too stiff Overcooking Cook jelly to 8˚ F higher than theboiling point of water (jellying point),or until it sheets off a spoon.

Too much pectin in fruit Use some ripe fruit as well as under-ripe.

Too soft Incorrect proportions of Follow directions exactly.sugar and juice Do not reduce sugar in recipes with

added pectin.

Insufficient acid Avoid using over-ripe fruit. Add bottledlemon juice to increase acid, if needed.

Overcooking fruit to Avoid overcooking, as this lowers theextract juice pectin’s jellying capacity.

Undercooking fruit in Cook long enough to extract naturalrecipes without added pectin.Test for pectin (see page 25).pectin

Making too large a batch Make only a single recipe at a time.at one time

Applebutter, 60conserve, 54jam, pear-, 22jelly, 31bottled juice, 31freezer, 39low sugar, 44low sugar (freezer), 43no sugar (refrigerator), 43

marmalade, 57preserves jam, 20

Apricotjam, 20-orange conserve, 54

Berryjam, 20jelly, 31syrup, 61

Blackberryjam (freezer), 39jelly, 31

Blueberryconserve, 55jam-peach, spiced, 21-spice, 20

Cherryjam, 21low sugar, 44low sugar (freezer), 45tart red (freezer), 39

jelly, sour, 32Citrusmarmalade, 57-58

Crabapplejelly, 31low sugar, 44

conserve, 55marmalade, 58

Currantjelly, red, 32

Gooseberryjelly, 32

Grapejelly, 32-33refrigerator, 45Concord — low sugar, 46Concord (freezer), 40-plum, 33

Huckleberryconserve, 55

Kiwijam, strawberry-, 23

Mintjelly, 33

Mulberryjelly, 34

Nectarinejam, 21

Orangejelly, 34spiced, 34

marmalade, 58-59Peachbutter, 60conserve, 56jam, 21blueberry-, 21freezer, 40low sugar, 46-47no sugar, 47raspberry-, freezer, 40

jelly, 34preserves, old-fashioned, 52

Pearbutter, 61jam, 21-apple, 22

preserves, 52


Recipe index

Pepperjam, hot, 22jellygolden, 35hot, 35

Plumconserve, 56jam, 22jelly, 35grape-, 33

preserves, 53Raspberryjamfreezer, 39no sugar, 48-peach (freezer), 40red or black, 23

Refrigerator jelly with Splenda®, 48Rhubarbjam, strawberry-, 23jelly, strawberry-, 36

Strawberryjam, 23freezer, 40low sugar, 48low sugar (freezer), 49-kiwi, 23no sugar, 50no sugar (freezer), 49-rhubarb, 23

jelly, 36-rhubarb, 36

preserves, 53Tomatojam, spiced, 23marmalade, 59

General indexConserves recipes, 54-56Elevation map, 13Equipment and containers, 9-10Extracting juice, 24-25Freezer or refrigerator jams & jelliesAbout, 37Cooking methods for, 37-38Recipes, 39-40

Freezing fruit to use later, 4Fruit butter recipes, 59-61Fruit syrup recipe, 61Honey, to replace some sugar, 7JamsAbout, 16Cooking methods for, 17-19Recipes, 20-23

JelliesAbout, 24Cooking methods for, 28-30Extracting juice, 24-25Recipes, 31-36Testing for doneness, 26-27Testing fruit juice for acid, 26Testing fruit juice for pectin, 25

Jellying point, 27Low- and no-sugar jams and jelliesAbout, 41-42Recipes, 43-50

Making and storing jams and jellies, 11Marmalade recipes, 57-59Pectin and other gelling agents, 5Pectin, low-methoxyl, 5Preserves recipes, 52-53Processing in a boiling water canner, 12Remaking cooked jellied products, 14-15Remedies for jellied product problems,62-63

Resources, back coverSteps at a glance, 12Storing jams and jellies, 14Sugar substitutes (artificialsweeteners), 7


ResourcesAndress, Elizabeth L., and Judy A.Harrison,So Easy to Preserve Bulletin989 (Athens,Ga.:University ofGeorgia College of Family andConsumer Sciences), 2006.

Complete Guide to Home Canning.Agriculture Information BulletinNo. 539 (Washington, D.C.: U.S.Department of Agriculture), 2008.

MacRae, Norma M.,Canning andPreservingWithout Sugar(Globe Pequot Press), 2000.

To start with the rightingredients, see also:Apple Cultivars forWisconsin (A2105)

Home Fruit Cultivars for NorthernWisconsin (A2488)

Home Fruit Cultivars for SouthernWisconsin (A2582)

Vegetable Cultivars and Planting GuideforWisconsin Gardens (A1653)

These are all available from yourcounty UW-Extension office orCooperative Extension Publications(learningstore.uwex.edu).

Copyright © 2008 by the Board of Regentsof the University of Wisconsin System doingbusiness as the division of CooperativeExtension of the University of Wisconsin-Extension. All rights reserved. Send copy-right inquiries to: Cooperative ExtensionPublishing, 432 N. Lake St., Rm. 227,Madison,WI 53706.

Author: Barbara H. Ingham, food sciencespecialist, Department of Food Science,University of Wisconsin-Madison andUW-Extension.

University ofWisconsin-Extension,Cooperative Extension, in cooperationwith the U.S. Department of Agriculture andWisconsin counties, publishes this informa-tion to further the purpose of the May 8and June 30, 1914 Acts of Congress. AnEEO/AA employer, the University ofWisconsin-Extension, Cooperative Extension

provides equal opportunities in employ-ment and programming, including Title IXand Americans with Disabilities (ADA)requirements. If you need this informationin an alternative format, contactCooperative Extension Publishing or EqualOpportunity and Diversity Programs,University of Wisconsin-Extension, 501Extension Building, 432 N. Lake Street,Madison,WI 53706, [email protected],phone: (608) 262-0277, fax: (608) 262-8404,TTY: 711Wisconsin Relay.

This publication is available in English fromyour Wisconsin county Extension office(www.uwex.edu/ces/cty) or fromCooperative Extension Publishing.To order,call toll-free: 1-877-947-7827 (WIS-PUBS) orvisit our web site: learningstore.uwex.edu.

Making Jams, Jellies & Fruit Preserves (B2909) R-5-2008

Documents

B2909 jam/jelly