Making Jam, jellies and the fruit preserves.pdf

Strain juice through 3 or 4 layers of damp

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Strain juice through 3 or 4 layers of damp cheesecloth or jelly bag.To prevent tartrate crystals, refrigerate juice overnight. Strain through double layers of damp cheesecloth to remove crystals. To make jelly: 1. Measure juice into a large saucepan, and sugar into a separate bowl. 2. In another small bowl, mix pectin with 1 / 4 cup sugar from the measured amount. 3. Stir pectin-sugar mixture into juice. Bring mixture to a full rolling boil on high heat, stirring con- stantly. 4. Quickly stir in remaining sugar. Return to a full boil and boil exactly 1 minute, stirring con- stantly. Remove from heat and skim off foam. 5. Ladle at once into hot, sterilized half-pint jars, leaving 1 / 4 -inch headspace. 6. Remove bubbles, wipe jar rims clean, and adjust lids. 7. Process in a boiling water canner for 5 minutes. Adjust time for elevation, if necessary (see map on page 13). Yield: 7 half-pints d Peach jam — Low sugar 4 1 / 2 cups chopped peaches (4 lbs. ripe peaches) 2 tbsp. bottled lemon juice 3 cups sugar 1 box low-sugar pectin To prepare fruit: Wash, peel, pit and finely chop ripe fruit. 46 Wisconsin Safe Food Preservation Series 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
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To make jam: 1. Measure exact amount of fruit into a large saucepan. Add lemon juice. Measure sugar into a separate bowl. 2. In another small bowl, mix pectin with 1 / 4 cup sugar from the measured amount. 3. Gradually whisk pectin-sugar mixture into fruit to avoid lumps. This will take several minutes. Add 1 / 4 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil on high heat, stirring constantly. 4. Quickly stir in remaining sugar. Return to a full boil and boil exactly 1 minute, stirring con- stantly. Remove from heat and skim off foam. 5. Ladle at once into hot, sterilized half-pint jars, leaving 1 / 4 -inch headspace. 6. Remove bubbles, wipe jar rims clean, and adjust lids. 7. Process in a boiling water canner for 5 minutes. Adjust time for elevation, if necessary (see map on page 13). Yield: 5 half-pints d Peach jam — No sugar 5 cups crushed peaches (4 lbs. peaches) 1 cup fruit juice 1 / 4 cup bottled lemon juice 1 box no-sugar pectin To prepare fruit: Wash, peel and pit peaches, coarsely crush. To make jam: 1. Combine fruit, juice and lemon juice in a large saucepan. 2. Gradually whisk no-sugar pectin into prepared fruit to avoid lumps. This will take several minutes. 3. Bring to a boil over medium-high heat. Boil 1 minute, stirring con- stantly. 4. Remove from heat and skim off foam, if necessary. 5. Carefully ladle into hot, sterilized half-pint jars, leaving 1 / 4 -inch headspace. 6. Remove bubbles, wipe jar rims clean, and adjust lids. 7. Process in a boiling water canner 5 minutes. Adjust time for elevation, if necessary (see map on page 13). Yield: 5 half-pints d 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 47 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
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Raspberry jam — No sugar 5 cups crushed red raspberries (3 pts. whole berries) 1 cup fruit juice 1 box no-sugar pectin To prepare fruit: Sort, wash and crush berries.
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  • Fall '13
  • DavidWiley

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