Making Jam, jellies and the fruit preserves.pdf

Strawberry kiwi 3 cups strawberries crush berries c p

Info icon This preview shows pages 25–27. Sign up to view the full content.

Strawberry-kiwi 3 cups strawberries Crush berries. C, p. 19 6 Powdered 3 kiwi Peel and dice kiwi. pectin added 1 tbsp. lemon juice Combine all 1 tbsp. minced ingredients. crystallized ginger 5 cups sugar 1 box powdered pectin Strawberry- 2 1 / 2 cups strawberries Sort, wash and crush B, p. 18 7 rhubarb (about 1 quart) berries. Discard Liquid 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 not 6 1 / 2 cups sugar peel. Place in 2-quart 1 pouch liquid pectin saucepan with 1 / 2 cup Caution: Rhubarb water. Bring to a boil. leaves are Reduce heat and poisonous. simmer 2 minutes, or Use stalks only. until rhubarb is soft. Tomato, spiced 3 cups tomatoes Wash, scald, peel, C, p. 19 5 Powdered 1 / 2 tsp. grated lemon and chop tomatoes. pectin added rind Bring to simmer in 1 / 2 tsp. allspice saucepan stirring 1 / 2 tsp. cinnamon constantly. Cover, 1 / 4 tsp. ground cloves simmer for 10 min., 1 / 4 cup lemon juice stirring occasionally. 4 1 / 2 cups sugar Measure tomatoes 1 box powdered pectin into a saucepan. Add remaining ingredients. 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 23 J A M R E C I P E S
Image of page 25

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

Jellies There are two basic types of jellies, those made: Without added pectin, or With added pectin. Jelly made without added pectin contains less sugar and has a fruitier taste. Apples, crabapples, gooseber- ries, currants, grapes and some plums contain enough natural pectin to form a gel. Be sure to test for pectin content, acid and doneness (see directions on pages 26-27). Adding pectin simplifies jelly making, and yields more jelly per volume of juice. Adding pectin makes jelly more quickly, and makes it easier to test for doneness. Preparing fruit If not adding pectin: Use 1 / 4 slightly under-ripe fruit and 3 / 4 just-ripe fruit. If adding pectin: You may use all fully ripe fruit. Prepare fruit in small batches, enough for one recipe. Sort fruit, discarding all damaged portions. Wash all fruits in cold running water or in several changes of cold water, lifting them out of the water each time.Wash berries carefully to prevent loss of juice. Do not let fruit stand in water. Cut fruit into small pieces. Leave skins on, since pectin is more con- centrated there. Extracting juice Extract juice as the recipe directs. The method varies depending on the kind of fruit. Juicy berries may be crushed and the juice drained out without heating. Strain through a damp jelly bag. Firm fruits require heating, usually with some water, as follows: 24 Wisconsin Safe Food Preservation Series 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.
Image of page 26
Image of page 27
This is the end of the preview. Sign up to access the rest of the document.
  • Fall '13
  • DavidWiley

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern