Making Jam, jellies and the fruit preserves.pdf

Remove bubbles by running a spatula or bubble freer

Info icon This preview shows pages 19–22. Sign up to view the full content.

Remove bubbles by running a spatula or bubble freer between the jam and the side of the jar. Wipe jar rims and threads clean, and cap with hot pretreated lids. Screw the bands on firmly, but not too tightly. 10. Process in a boiling water canner for 5 minutes . Adjust time for elevation, if necessary (see map on page 13).
Image of page 19

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

Method B: Basic steps for making jam with liquid pectin 1. Check the recipe, and assemble equipment. 2. Wash half-pint home canning jars in warm, soapy water and sterilize by boiling for 10 minutes. Keep hot until filled. 3. Pretreat two-piece vacuum seal canning lids according to package directions to ensure a good seal. 4. Select firm, ripe fruit, and prepare as the recipe directs. Remove stems and pits or cores. Measure the amount of prepared fruit the recipe specifies, and pack solidly in cup. 5. Put fruit in a kettle, and stir in lemon juice if the recipe indi- cates. Add 1 / 4 teaspoon butter or margarine, if desired, to reduce foaming. 6. Measure sugar, and stir into prepared fruit. 7. Quickly bring to a full rolling boil, stirring constantly to prevent scorching or burning. Boil hard for 1 minute, stirring constantly. 8. At once, stir in liquid pectin and boil for the exact time stated. Remove from heat and skim off foam. Stir gently for 5 minutes to prevent fruit from floating. 9. Quickly ladle hot fruit mixture into hot sterilized half-pint jars, leaving 1 / 4- inch headspace. Remove bubbles by running a spatula or bubble freer between the jam and the side of the jar. Wipe jar rims and threads clean, and cap with hot pretreated lids. Screw the bands on firmly, but not too tightly. 10. Process in a boiling water canner for 5 minutes. Adjust time for elevation, if necessary (see map on page 13). 18 Wisconsin Safe Food Preservation Series
Image of page 20
Method C: Basic steps for making jam with powdered pectin 1. Check the recipe, and assemble equipment. 2. Wash half-pint home canning jars in warm, soapy water and sterilize by boiling for 10 minutes. Keep hot until filled. 3. Pretreat two-piece vacuum seal canning lids according to package directions to ensure a good seal. 4. Select fruit, and prepare as the recipe directs. Measure the amount of prepared fruit the recipe specifies, and pack solidly in cup. Put fruit in a kettle. 5. Measure sugar and set aside. 6. Stir powdered pectin into prepared fruit. Add lemon juice if the recipe indicates. Add 1 / 4 teaspoon butter or margarine, if desired, to reduce foaming. 7. Quickly bring fruit-pectin mixture to a full rolling boil, stirring con- stantly. At once, stir in sugar. Continue stirring and bring back to a full boil. Boil hard for 1 minute, stirring constantly. 8. Remove from heat and skim off foam. Stir gently for 5 minutes to prevent fruit from floating. 9. Quickly ladle hot fruit mixture into hot sterilized half-pint jars, leaving 1 / 4 -inch headspace. Remove bubbles by running a spatula or bubble freer between the jam and the side of the jar.Wipe jar rims and threads clean, and cap with hot pretreated lids. Screw the bands on firmly, but not too tightly.
Image of page 21

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

Image of page 22
This is the end of the preview. Sign up to access the rest of the document.
  • Fall '13
  • DavidWiley

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern