Making Jam, jellies and the fruit preserves.pdf

Cooking time is shorter and standardized you will

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Cooking time is shorter and standardized. You will have more jars on the shelf from the same amount of fruit. A disadvantage may be that large amounts of sugar added with regular pectin may mask the fruit’s flavor. Regular pectins Regular pectins require at least 1 / 2 cup of sugar per cup of fruit to gel. Natural fruit pectins made from apples or citrus fruits are marketed in two forms: Liquid, such as Certo®, and Powdered, such as Sure-Jell®. * Liquid pectin is added to a hot cooked fruit and sugar mixture, and the mixture is boiled for 1 more minute. Powdered pectin is mixed with unheated fruit or juice, the mixture is brought to a boil, sugar is added, and the mixture is boiled for 1 minute. Follow the pectin package directions and tested recipes for each form of pectin. Liquid and powdered forms are not interchangeable in recipes. Purchase fresh pectin each year. Old pectin may result in poor gels. Low- or no-sugar pectin Low-methoxyl pectin is extracted from the inner rinds of citrus fruits and is chemically different from regular pectin. Low-methoxyl pectin needs little or no sugar to gel, some- times aided by calcium. Look for packages of pectin labeled “light,” “less sugar” or “no sugar needed.” Because less sugar is added, low- methoxyl gels tend to be less firm, less sweet and more fruity. Follow the manufacturer’s directions precisely. Bulk powdered pectin Bulk powdered pectin can be sub- stituted for individual packets sold in most grocery stores. Bulk pectin, both regular and low-sugar, can be purchased at some country markets or by mail order from companies such as Kitchen Krafts* ( or 1-800- 776-0575). Generally, 1 / 3 cup of bulk pectin mix replaces one standard box. Currently, there are no suppliers of bulk liquid pectin. 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 5 * Reference to products or companies is not intended to endorse them, nor to exclude others that may be similar. Examples are listed as a convenience to readers.
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Gelatin — No-sugar refrigerator recipe Prepare no-sugar jams and jellies made with powdered gelatin in small batches, label and date. Keep them in the refrigerator, and use within 3 weeks. Do not freeze these jellies.The gelatin will disintegrate when frozen. Do not can these jams and jellies, or store them at room temperature. Keep these refrigerated. Acid Acid is essential in jellied fruit products for both gel formation and flavor. Acid content varies among fruits, and is higher in under-ripe fruits. In making jellied low-acid fruits, add bottled lemon juice for best quality. Tested recipes will tell you how much lemon juice to add to low-acid fruits such as peaches, pears and figs. Always follow the recipe carefully, adding the correct amount of acid to any recipe.
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  • Fall '13
  • DavidWiley

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