Making Jam, jellies and the fruit preserves.pdf

2 measure sugar stir pectin into sugar until

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2. Measure sugar. Stir pectin into sugar until thoroughly mixed. 3. Stir 1 cup water into pectin-sugar mixture. Bring mixture to a boil on medium-high heat, stirring con- stantly. Boil and stir 1 minute. Remove from heat. 4. Stir juice into hot pectin-sugar mixture. Mix well, 1 minute. 5. Ladle quickly into freezer contain- ers, leaving 1 / 2 -inch headspace. Cover tightly at once, label and date. 6. Let stand at room temperature until gel sets (up to 24 hours), then store in the freezer for up to 1 year. 7. Thaw in the refrigerator, then keep refrigerated. Small amounts may be stored in the refrigerator for up to 3 weeks. Yield: 8 half-pints d Apple jelly — No sugar Refrigerator recipe 2 cups unsweetened apple juice 4 tsp. unflavored gelatin 2 tbsp. liquid sugar substitute* 1 1 / 2 tbsp. bottled lemon juice food coloring (optional) 1. Sterilize jars. Soften gelatin in 1 / 2 cup of apple juice. 2. Bring remaining 1 1 / 2 cups juice to a boil; remove from heat. Add softened gelatin, stirring to dissolve. Add liquid sweetener, lemon juice, and coloring, if desired. 3. Bring to a full rolling boil. Pour into hot sterilized jars, leaving 1 / 4 -inch headspace. 4. Cover, cool, and store in the refrigerator for up to 3 weeks. Yield: 2 half-pints d 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 43 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 * The sugar substitute used in this recipe is liquid saccharin. One-eighth teaspoon liquid saccharin equals the sweetening power of 1 teaspoon sugar. If you use other sweeten- ers, read the label to determine their sweet- ening power. Aspartame — brand names NutraSweet® or Equal® — cannot be used to sweeten jellies or jams, since this loses its sweetness on heating.
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Apple or crabapple jelly — Low sugar 6 cups juice (6 lbs. apples) 4 cups sugar 1 box low-sugar pectin To prepare fruit: Wash apples, remove stems and cores, and cut into small pieces. Do not peel. To make jelly: 1. Place prepared fruit in a saucepan. Add 6 cups water, and bring to a boil. Reduce heat, cover and simmer 10 minutes. Crush cooked apples; cover and simmer 5 minutes. Strain juice through damp cheesecloth or jelly bag. Measure 6 cups juice. 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 juice. Add 1 / 2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture 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. 5. Pour at once into hot, sterilized half-pint jars, leaving 1 / 4 -inch headspace. 6. Remove bubbles, wipe jar rims 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).
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  • Fall '13
  • DavidWiley

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