Making Jam, jellies and the fruit preserves.pdf

Yield 9 half pints d cherry jam low sugar 5 cups

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Yield: 9 half-pints d Cherry jam — Low sugar 5 cups prepared fruit (3 lbs. sour cherries) 3 cups sugar 1 box low-sugar pectin To prepare fruit: Wash, pit and chop cherries. To make jam: 1. Measure prepared fruit into a kettle. 2. Measure sugar into a separate bowl. In another small bowl, mix pectin with 1 / 4 cup sugar from the measured amount. 3. Stir pectin-sugar mixture into fruit. Bring to a full rolling boil on high heat, stirring constantly. 4. Quickly stir in remaining sugar. Return to a full boil and boil for exactly 1 minute, stirring con- stantly. Remove from heat and skim off foam. 44 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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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 45 5. Pour at once into hot, sterilized half-pint jars, leaving 1 / 4 -inch headspace. 6. Remove bubbles, wipe rims and threads 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 Cherry jam — Low sugar Freezer recipe 5 cups chopped cherries (4 lbs. sour cherries) 2 1 / 2 cups sugar 1 box low-sugar pectin 1 cup water To prepare fruit: Wash, pit and chop cherries. To make jam: 1. Measure chopped cherries into a bowl. 2. Measure sugar and stir in pectin, mixing thoroughly. Stir in 1 cup water. 3. Bring sugar-pectin mixture to a boil on medium-high heat and boil for 1 minute, stirring con- stantly. Remove from heat. 4. Stir cherries into hot pectin-sugar mixture. Stir 1 minute or until thor- oughly mixed. 5. Pour quickly into clean freezer containers, leaving 1 / 2 -inch head- space. Cover tightly, label and date. 6. Let stand at room temperature overnight, then store in the freezer for up to 1 year. 7. Thaw in the refrigerator and store refrigerated for up to 3 weeks. Yield: 7 half-pints d Grape jelly — With gelatin Refrigerator 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 and sterilize by boiling for 10 minutes. Keep hot until filled. 2. In a saucepan, soften gelatin in lemon juice and grape juice. Bring to a rolling boil, dissolving gelatin. Boil 1 minute. 3. Remove from heat. Stir in liquid sweetener. 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 * To substitute other sweeteners, refer to note on page 43.
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4. Pour into hot, sterilized half-pint jars, leaving 1 / 4 -inch headspace. Cover at once, label and date. 5. When cool, store in the refrigerator for up to 3 weeks. Yield: 3 half-pints d Grape jelly, Concord — Low sugar 5 1 / 2 cups juice (5 lbs. grapes and 2 cups water) 3 1 / 2 cups sugar 1 box low-sugar pectin To prepare juice: Sort, wash, remove stems and crush grapes. Place in a saucepan. Add 2 cups water. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
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  • Fall '13
  • DavidWiley

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