Making Jam, jellies and the fruit preserves.pdf

Juice quickly bring to a 1 box powdered pectin boil

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juice Quickly bring to a 1 box powdered pectin boil and simmer 5 minutes, occasionally stirring. Extract juice. J E L L Y R E C I P E S
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Cooking Yield in Product Ingredients To prepare fruit: method 1 / 2 -pints Pepper, golden 3 large yellow bell Wash peppers; E, p. 29 7 Liquid pectin peppers remove stems and added 1 to 4 serrano seeds. Leave mem- Caution: Wear chile peppers brane in hot peppers. rubber gloves 1 1 / 2 cups white vinegar Add enough vinegar when preparing (5% acetic acid) to purée in a blender hot peppers. 7 cups sugar or food processor. 1 pouch liquid pectin Combine purée with remaining vinegar. Boil 20 minutes. Extract juice. Pepper, hot 4 to 5 hot peppers, Put half the peppers E, p. 29 5 Liquid pectin cored and cut in and half the vinegar added pieces into a blender, cover Caution: 4 sweet green peppers, and process until Wear rubber cored and cut in peppers are liquified. gloves when pieces Pour into a large preparing 1 cup white vinegar saucepan. Blend hot peppers. (5% acetic acid) remaining peppers 5 cups sugar and vinegar. Mix sugar 1 pouch liquid pectin with peppers and vinegar in the saucepan and boil slowly 10 minutes. Remove from heat. Add liquid pectin. Plum 4 cups plum juice Sort and wash plums. E, p. 29 7 to 8 Liquid pectin (4 1 / 2 lbs. plums Cut into pieces; do added and 1 / 2 cup water) not peel or pit. Crush 7 1 / 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 8 Powdered (4 1 / 2 lbs. plums Cut into pieces; do pectin 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. 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 35 J E L L Y R E C I P E S
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Cooking Yield in Product Ingredients To prepare fruit: method 1 / 2 -pints Strawberry 3 3 / 4 cups strawberry Select and wash fully E, p. 29 8 to 9 Liquid pectin juice (about 3 quarts ripe berries. added berries) Remove stems and 7 1 / 2 cups sugar crush. Extract juice. 1 / 4 cup bottled lemon juice 2 pouches liquid pectin Strawberry- 1 1 / 2 qts. ripe Discard E, p. 29 7 rhubarb strawberries rhubarb leaves. Liquid pectin 1 1 / 2 pounds red Wash, trim and cut added rhubarb stalks rhubarb into 1-inch Caution: 6 cups sugar pieces, and blend. Rhubarb 1 pouch liquid pectin Wash, stem and leaves are crush berries in a poisonous. bowl or saucepan. Use stalks Place both fruits in a only. damp jelly bag and strain out juice. Measure 3 1 / 2 cups juice into a large saucepan. 36 Wisconsin Safe Food Preservation Series J E L L Y R E C I P E S Note: lb. = pound oz. = ounce 2 cups = 1 pint 2 pints = 1 quart tbsp. = tablespoon tsp. = teaspoon
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Freezer or refrigerator jams & jellies You can make jams and jellies out of fruits such as strawberries, cherries and grapes with little or no cooking.
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  • Fall '13
  • DavidWiley

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