InDy
06-30-2010, 10:58 AM
Making Jams and Jellies
http://www.uga.edu/nchfp/how/can_07/...ut_pectin.html (http://www.uga.edu/nchfp/how/can_07/jam_without_pectin.html)
http://www.uga.edu/nchfp/how/can_07/...ut_pectin.html (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html)
Making Jam Without Added Pectin
Wash and rinse all fruits thoroughly before cooking. Do not soak. For best flavor, use fully ripe fruit. Remove stems, skins, and pits from fruit; cut into pieces and crush. For berries, remove stems and blossoms and crush. Seedy berries may be put through a sieve or food mill. Measure crushed fruit into large saucepan using the ingredient quantities specified in Table 1. (http://www.uga.edu/nchfp/how/can_07/jam_without_pectin.html#tble1)
Add sugar and bring to a boil while stirring rapidly and constantly. Continue to boil until mixture thickens. Use one of the following tests to determine when jams and jellies are ready to fill. Remember to allow for thickening during cooling.
Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the temperature for your altitude (Table 3). (http://www.uga.edu/nchfp/how/can_07/jam_without_pectin.html#tble3) For more information see "Making Jelly Without Added Pectin" (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html).
Refrigerator test: Remove the jam mixture from the heat. Pour a small amount of boiling jam on a cold plate and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it is ready to fill.
Remove from heat and skim off foam quickly. Fill sterile jars with jam. For more information see "Sterilization of Empty Jars" (http://www.uga.edu/nchfp/how/can_01/sterile_jars.html). Use a measuring cup or ladle the jam through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process. Recommended process times are listed in Table 2. (http://www.uga.edu/nchfp/how/can_07/jam_without_pectin.html#tble2)
<table border="1" cellpadding="5"><tbody><tr><td colspan="10">Table 1. Ingredient Quantities.</td></tr><tr align="middle" valign="center"><td>Fruit</td><td>Cups Crushed Fruit</td><td>Cups Sugar</td><td>Tbs. Lemon Juice</td><td>Yield (Half-pints)</td></tr><tr align="middle" valign="center"><td>Apricots</td><td>4 to 4-1/2</td><td>4</td><td>2</td><td>5 to 6</td></tr><tr align="middle" valign="center"><td>Berries*</td><td>4</td><td>4</td><td>0</td><td>3 to 4</td></tr><tr align="middle" valign="center"><td>Peaches</td><td>5-1/2 to 6</td><td>4 to 5</td><td>2</td><td>6 to 7</td></tr><tr align="middle" valign="center"><td colspan="5">* Includes blackberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, and strawberries.</td></tr></tbody></table>
<table border="1" cellpadding="5"><tbody><tr><td colspan="5">Table 2. Recommended process time for Jams without Added Pectin in a boiling-water canner.</td></tr><tr align="middle" valign="center"><td colspan="2">
</td><td colspan="3">Process Time at Altitudes of</td></tr><tr align="middle" valign="center"><td>Style of Pack</td><td>Jar Size</td><td>0 - 1,000 ft</td><td>1,001 - 6,000 ft</td><td>Above 6,000 ft</td></tr><tr align="middle" valign="center"><td>Hot</td><td>Half-pints or pints</td><td>5 min</td><td>10</td><td>15</td></tr></tbody></table>
<table border="1" cellpadding="5"><tbody><tr><td colspan="9">Table 3. Temperature Test - Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of:</td></tr><tr align="middle" valign="center"><td>Sea Level</td><td>1,000 ft</td><td>2,000 ft</td><td>3,000 ft</td><td>4,000 ft</td><td>5,000 ft</td><td>6,000 ft</td><td>7,000 ft</td><td>8,000 ft</td></tr><tr align="middle" valign="center"><td>220°F</td><td>218°F</td><td>216°F</td><td>214°F</td><td>212°F</td><td>211°F</td><td>209°F</td><td>207°F</td><td>205°F</td></tr></tbody></table>
Making Jelly without Added Pectin
Use only firm fruits naturally high in pectin. Select a mixture of about 3/4 ripe and 1/4 underripe fruit. Do not use commercially canned or frozen fruit juices. Their pectin content is too low. Wash all fruits thoroughly before cooking. Crush soft fruits or berries; cut firmer fruits into small pieces. Using the peels and cores adds pectin to the juice during cooking. Add water to fruits that require it, as listed in the table of ingredients below. Put fruit and water in large saucepan and bring to a boil. Then simmer according to the times below until fruit is soft, while stirring to prevent scorching. One pound of fruit should yield at least 1 cup of clear juice. Table 1 (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html#tble1) recommends process times for jelly without pectin made in a boiling water canner.
Extracting Juices and Making Jelly
When fruit is tender, strain through a colander, then strain through a double layer of cheesecloth or a jelly bag. Allow juice to drip through, using a stand or colander to hold the bag. Pressing or squeezing the bag or cloth will cause cloudy jelly.
Using no more than 6 to 8 cups of extracted fruit juice at a time, measure fruit juice, sugar, and lemon juice according to the ingredients in the table and heat to boiling. Table 2 (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html#tble2) provides instructions and proportions for extracting juice from jelly fruits. Stir until the sugar is dissolved. Boil over high heat to the jellying point. To test jelly for doneness, use one of the following methods.
Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at the altitudes in Table 3. (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html#tble3)
Sheet or spoon test: Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
Remove from heat and quickly skim off foam. Fill sterile jars with jelly. For more information see "Sterilization of Empty Jars" (http://www.uga.edu/nchfp/how/can_01/sterile_jars.html). Use a measuring cup or ladle the jelly through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process.
<table border="1" cellpadding="5"><tbody><tr><td colspan="5">Table 1. Recommended process time for Jelly without Added Pectin in a boiling water canner.</td></tr><tr align="middle" valign="center"><td colspan="2">
</td><td colspan="3">Process Time at Altitudes of</td></tr><tr align="middle" valign="center"><td>Style of Pack</td><td>Jar Size</td><td>0 - 1,000 ft</td><td>1,001 - 6,000 ft</td><td>Above 6,000 ft</td></tr><tr align="middle" valign="center"><td>Hot</td><td>Half-pints or pints</td><td>5 min</td><td>10 </td><td>15</td></tr></tbody></table>
<table border="1" cellpadding="5"><tbody><tr><td colspan="6">Table 2. To Extract Juice.</td></tr><tr align="middle" valign="center"><td rowspan="2">Fruit</td><td rowspan="2">Cups of Water to be Added per Pound of Fruit</td><td rowspan="2">Minutes to Simmer Fruit before Extracting Juice</td><td colspan="2">Ingredients Added to Each Cup of Strained Juice</td><td rowspan="2">Yield from 4 Cups of Juice (Half-pints)</td></tr><tr align="middle" valign="center"><td>Sugar (Cups)</td><td>Lemon Juice (Tsp)</td></tr><tr align="middle" valign="center"><td>Apples</td><td>1</td><td>20 to 25</td><td>3/4</td><td>1-1/2 (opt)</td><td>4 to 5</td></tr><tr align="middle" valign="center"><td>Blackberries</td><td>None or 1/4</td><td>5 to 10</td><td>3/4 to 1</td><td>None</td><td>7 to 8</td></tr><tr align="middle" valign="center"><td>Crab Apples</td><td>1</td><td>20 to 25</td><td>1</td><td>None</td><td>4 to 5</td></tr><tr align="middle" valign="center"><td>Grapes</td><td>None or 1/4</td><td>5 to 10</td><td>3/4 to 1</td><td>None</td><td>8 to 9</td></tr><tr align="middle" valign="center"><td>Plums</td><td>1/2</td><td>15 to 20</td><td>3/4</td><td>None</td><td>8 to 9</td></tr></tbody></table>
<table border="1" cellpadding="5"><tbody><tr><td colspan="9">Table 3. Temperature Test - Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of: </td></tr><tr align="middle" valign="center"><td>Sea Level</td><td>1,000 ft</td><td>2,000 ft</td><td>3,000 ft</td><td>4,000 ft</td><td>5,000 ft</td><td>6,000 ft</td><td>7,000 ft</td><td>8,000 ft</td></tr><tr align="middle" valign="center"><td>220° F</td><td>218° F</td><td>216° F</td><td>214° F</td><td>212° F</td><td>211° F</td><td>209° F</td><td>207° F</td><td>205° F</td></tr></tbody></table>
<hr size="1">This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.
Reviewed June 2006.
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http://www.uga.edu/nchfp/how/can_07/...ut_pectin.html (http://www.uga.edu/nchfp/how/can_07/jam_without_pectin.html)
http://www.uga.edu/nchfp/how/can_07/...ut_pectin.html (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html)
Making Jam Without Added Pectin
Wash and rinse all fruits thoroughly before cooking. Do not soak. For best flavor, use fully ripe fruit. Remove stems, skins, and pits from fruit; cut into pieces and crush. For berries, remove stems and blossoms and crush. Seedy berries may be put through a sieve or food mill. Measure crushed fruit into large saucepan using the ingredient quantities specified in Table 1. (http://www.uga.edu/nchfp/how/can_07/jam_without_pectin.html#tble1)
Add sugar and bring to a boil while stirring rapidly and constantly. Continue to boil until mixture thickens. Use one of the following tests to determine when jams and jellies are ready to fill. Remember to allow for thickening during cooling.
Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the temperature for your altitude (Table 3). (http://www.uga.edu/nchfp/how/can_07/jam_without_pectin.html#tble3) For more information see "Making Jelly Without Added Pectin" (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html).
Refrigerator test: Remove the jam mixture from the heat. Pour a small amount of boiling jam on a cold plate and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it is ready to fill.
Remove from heat and skim off foam quickly. Fill sterile jars with jam. For more information see "Sterilization of Empty Jars" (http://www.uga.edu/nchfp/how/can_01/sterile_jars.html). Use a measuring cup or ladle the jam through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process. Recommended process times are listed in Table 2. (http://www.uga.edu/nchfp/how/can_07/jam_without_pectin.html#tble2)
<table border="1" cellpadding="5"><tbody><tr><td colspan="10">Table 1. Ingredient Quantities.</td></tr><tr align="middle" valign="center"><td>Fruit</td><td>Cups Crushed Fruit</td><td>Cups Sugar</td><td>Tbs. Lemon Juice</td><td>Yield (Half-pints)</td></tr><tr align="middle" valign="center"><td>Apricots</td><td>4 to 4-1/2</td><td>4</td><td>2</td><td>5 to 6</td></tr><tr align="middle" valign="center"><td>Berries*</td><td>4</td><td>4</td><td>0</td><td>3 to 4</td></tr><tr align="middle" valign="center"><td>Peaches</td><td>5-1/2 to 6</td><td>4 to 5</td><td>2</td><td>6 to 7</td></tr><tr align="middle" valign="center"><td colspan="5">* Includes blackberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, and strawberries.</td></tr></tbody></table>
<table border="1" cellpadding="5"><tbody><tr><td colspan="5">Table 2. Recommended process time for Jams without Added Pectin in a boiling-water canner.</td></tr><tr align="middle" valign="center"><td colspan="2">
</td><td colspan="3">Process Time at Altitudes of</td></tr><tr align="middle" valign="center"><td>Style of Pack</td><td>Jar Size</td><td>0 - 1,000 ft</td><td>1,001 - 6,000 ft</td><td>Above 6,000 ft</td></tr><tr align="middle" valign="center"><td>Hot</td><td>Half-pints or pints</td><td>5 min</td><td>10</td><td>15</td></tr></tbody></table>
<table border="1" cellpadding="5"><tbody><tr><td colspan="9">Table 3. Temperature Test - Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of:</td></tr><tr align="middle" valign="center"><td>Sea Level</td><td>1,000 ft</td><td>2,000 ft</td><td>3,000 ft</td><td>4,000 ft</td><td>5,000 ft</td><td>6,000 ft</td><td>7,000 ft</td><td>8,000 ft</td></tr><tr align="middle" valign="center"><td>220°F</td><td>218°F</td><td>216°F</td><td>214°F</td><td>212°F</td><td>211°F</td><td>209°F</td><td>207°F</td><td>205°F</td></tr></tbody></table>
Making Jelly without Added Pectin
Use only firm fruits naturally high in pectin. Select a mixture of about 3/4 ripe and 1/4 underripe fruit. Do not use commercially canned or frozen fruit juices. Their pectin content is too low. Wash all fruits thoroughly before cooking. Crush soft fruits or berries; cut firmer fruits into small pieces. Using the peels and cores adds pectin to the juice during cooking. Add water to fruits that require it, as listed in the table of ingredients below. Put fruit and water in large saucepan and bring to a boil. Then simmer according to the times below until fruit is soft, while stirring to prevent scorching. One pound of fruit should yield at least 1 cup of clear juice. Table 1 (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html#tble1) recommends process times for jelly without pectin made in a boiling water canner.
Extracting Juices and Making Jelly
When fruit is tender, strain through a colander, then strain through a double layer of cheesecloth or a jelly bag. Allow juice to drip through, using a stand or colander to hold the bag. Pressing or squeezing the bag or cloth will cause cloudy jelly.
Using no more than 6 to 8 cups of extracted fruit juice at a time, measure fruit juice, sugar, and lemon juice according to the ingredients in the table and heat to boiling. Table 2 (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html#tble2) provides instructions and proportions for extracting juice from jelly fruits. Stir until the sugar is dissolved. Boil over high heat to the jellying point. To test jelly for doneness, use one of the following methods.
Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at the altitudes in Table 3. (http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html#tble3)
Sheet or spoon test: Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
Remove from heat and quickly skim off foam. Fill sterile jars with jelly. For more information see "Sterilization of Empty Jars" (http://www.uga.edu/nchfp/how/can_01/sterile_jars.html). Use a measuring cup or ladle the jelly through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process.
<table border="1" cellpadding="5"><tbody><tr><td colspan="5">Table 1. Recommended process time for Jelly without Added Pectin in a boiling water canner.</td></tr><tr align="middle" valign="center"><td colspan="2">
</td><td colspan="3">Process Time at Altitudes of</td></tr><tr align="middle" valign="center"><td>Style of Pack</td><td>Jar Size</td><td>0 - 1,000 ft</td><td>1,001 - 6,000 ft</td><td>Above 6,000 ft</td></tr><tr align="middle" valign="center"><td>Hot</td><td>Half-pints or pints</td><td>5 min</td><td>10 </td><td>15</td></tr></tbody></table>
<table border="1" cellpadding="5"><tbody><tr><td colspan="6">Table 2. To Extract Juice.</td></tr><tr align="middle" valign="center"><td rowspan="2">Fruit</td><td rowspan="2">Cups of Water to be Added per Pound of Fruit</td><td rowspan="2">Minutes to Simmer Fruit before Extracting Juice</td><td colspan="2">Ingredients Added to Each Cup of Strained Juice</td><td rowspan="2">Yield from 4 Cups of Juice (Half-pints)</td></tr><tr align="middle" valign="center"><td>Sugar (Cups)</td><td>Lemon Juice (Tsp)</td></tr><tr align="middle" valign="center"><td>Apples</td><td>1</td><td>20 to 25</td><td>3/4</td><td>1-1/2 (opt)</td><td>4 to 5</td></tr><tr align="middle" valign="center"><td>Blackberries</td><td>None or 1/4</td><td>5 to 10</td><td>3/4 to 1</td><td>None</td><td>7 to 8</td></tr><tr align="middle" valign="center"><td>Crab Apples</td><td>1</td><td>20 to 25</td><td>1</td><td>None</td><td>4 to 5</td></tr><tr align="middle" valign="center"><td>Grapes</td><td>None or 1/4</td><td>5 to 10</td><td>3/4 to 1</td><td>None</td><td>8 to 9</td></tr><tr align="middle" valign="center"><td>Plums</td><td>1/2</td><td>15 to 20</td><td>3/4</td><td>None</td><td>8 to 9</td></tr></tbody></table>
<table border="1" cellpadding="5"><tbody><tr><td colspan="9">Table 3. Temperature Test - Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of: </td></tr><tr align="middle" valign="center"><td>Sea Level</td><td>1,000 ft</td><td>2,000 ft</td><td>3,000 ft</td><td>4,000 ft</td><td>5,000 ft</td><td>6,000 ft</td><td>7,000 ft</td><td>8,000 ft</td></tr><tr align="middle" valign="center"><td>220° F</td><td>218° F</td><td>216° F</td><td>214° F</td><td>212° F</td><td>211° F</td><td>209° F</td><td>207° F</td><td>205° F</td></tr></tbody></table>
<hr size="1">This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.
Reviewed June 2006.
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