Making Jam, jellies and the fruit preserves.pdf

7 let stand at room temperature 24 hours or until set

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7. Let stand at room temperature 24 hours or until set. Refrigerate for up to 3 weeks, or freeze up to 1 year.Thaw in the refrigerator, then store refrigerated for up to 1 month. 38 Wisconsin Safe Food Preservation Series Directions for preparing fruit in the recipes for freezer or refrigerator jam and jelly on pages 39-40 are in addition to and do not replace these two methods. Use both the recipe directions and method G or H as noted to ensure successful jellied fruit products.
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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 39 Cooking Yield in Product Ingredients To prepare fruit: method 1 / 2 -pints Apple jelly 3 cups apple juice Measure ingredients. G, p. 37 6 Powdered 2 tbsp. lemon juice pectin added 5 cups sugar 3 / 4 cup water 1 box powdered pectin Blackberry or 3 cups crushed berries Sort, wash and crush G, p. 37 6 to 7 raspberry jam (about 1 1 / 2 quarts) berries. Press half Powdered 1 tsp. bottled lemon of the pulp through pectin added juice a sieve to remove 5 1 / 4 cups sugar seeds, if desired. 3 / 4 cup water 1 box powdered pectin Cherry jam, 1 3 / 4 cups prepared Sort and wash. H, p. 38 4 to 5 tart red cherries (about Remove stems, Liquid pectin 1 1 / 2 lbs.) and pit cherries. added 1 / 2 tsp. crystalline Grind or chop fruit. ascorbic acid (vitamin C)* 4 cups sugar 1 / 4 cup bottled lemon juice 1 pouch liquid pectin * This pure form for vitamin C is available at pharmacies and some canning supply stores. F R E E Z E R O R R E F R I G E R A T O R J A M & J E L L Y Note: lb. = pound oz. = ounce 2 cups = 1 pint 2 pints = 1 quart tbsp. = tablespoon tsp. = teaspoon
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40 Wisconsin Safe Food Preservation Series Cooking Yield in Product Ingredients To prepare fruit: method 1 / 2 -pints Grape jelly, 3 cups grape juice Select and wash fully G, p. 37 7 Concord (3 lbs. ripe grapes, ripe grapes, or use Powdered or use bottled bottled grape juice. pectin added grape juice) ** Thoroughly crush 5 3 / 4 cups sugar grapes. Place in a 3 / 4 cup water damp jelly bag and 1 box powdered allow juice to drain. pectin Measure 3 cups juice. ** Note: May take 1 week to set. Refrigerate after 24 hours until set, then freeze if desired. **If you use fresh Concord grapes, refrigerate juice overnight. Strain through double layers of damp cheesecloth to remove tartrate crystals. Peach jam 3 cups mashed Sort and wash. Peel, G, p. 37 6 Powdered peaches pit and mash peaches. pectin added (2 lbs. ripe peaches) Measure ingredients. 2 tbsp. bottled lemon juice 4 1 / 2 cups sugar 3 / 4 cup water 1 box powdered pectin Raspberry- 2 cups crushed Sort, wash and crush G, p. 37 7 to 8 peach jam raspberries (1 1 / 2 pt. berries. Select and Powdered ripe red raspberries) wash ripe peaches. pectin added 1 1 / 2 cups mashed Peel, pit and mash peaches (1 1 / 4 lbs. peaches. ripe peaches) 7 cups sugar 3 / 4 cup water 1 box powdered pectin Strawberry jam 2 cups crushed Select and wash fully H, p. 38 4 Liquid pectin strawberries ripe berries. Remove added (1 qt. berries) stems, and crush.
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  • Fall '13
  • DavidWiley

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