Making Jam, jellies and the fruit preserves.pdf

Jelly reduce heat and simmer 20 to 25 min or until

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jelly) Reduce heat and simmer 20 to 25 min., or until apples are soft. Extract juice. Apple, 4 cups apple juice, Measure juice and F, p. 30 6 bottled juice unsweetened mix with pectin in a Powdered pectin 5 cups sugar saucepan. Measure added 1 box powdered sugar and set aside. pectin Cook as directed. Berry 4 cups berry juice Select ripe berries, E, p. 29 7 to 8 Blackberry (about 2 quarts wash and crush. Blueberry berries) Cover, slowly bring Huckleberry 7 1 / 2 cups sugar to a boil, stirring to Strawberry 2 pouches liquid prevent scorching. Liquid pectin pectin Reduce heat and added simmer 5 to 10 min., stirring occasionally. Extract juice. Blackberry 3 1 / 2 cups blackberry Sort and wash berries. F, p. 30 5 to 6 Powdered juice (3 quarts) Remove stems and pectin added 4 1 / 2 cups sugar caps. Crush berries 1 box powdered and extract juice. pectin Blackberry 4 cups blackberry juice Select about 1 / 4 firm D, p. 28 5 to 6 No pectin added (about 2 1 / 2 quarts ripe and 3 / 4 fully ripe berries and 1 / 2 cup berries. Crush, add water) water, cover and 3 cups sugar quickly bring to a boil. Reduce heat and simmer 5 to 10 min. Extract juice. J E L L Y R E C I P E S
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32 Wisconsin Safe Food Preservation Series Cooking Yield in Product Ingredients To prepare fruit: method 1 / 2 -pints Cherry, sour 3 cups cherry juice Select ripe fruit. Sort, E, p. 29 8 Liquid pectin (3 lbs. or 2 qt. whole wash, remove stems; added and 1 / 2 cup water) do not pit. Crush 7 cups sugar cherries, add water, 2 pouches liquid pectin bring to boil quickly. Reduce heat and simmer 10 minutes. Extract juice. Cherry, sour 3 1 / 2 cups cherry juice Select ripe fruit. Sort, F, p. 30 6 Powdered (3 lbs or 2 qt. whole wash, remove stems; pectin added and 1 / 2 cup water) do not pit. Crush 4 1 / 2 cups sugar cherries, add water, 1 box powdered pectin bring to boil quickly. Reduce heat and simmer 10 min. Extract juice. Currant, red 6 1 / 2 cups currant juice Select fully ripe fruit. E, p. 29 9 Liquid pectin (4 lbs. red currants Crush, cover, quickly added and 1 cup water) bring to a boil. 7 cups sugar Reduce heat and 1 pouch liquid pectin simmer 10 minutes. Extract juice. Gooseberry 4 cups gooseberry Select about 3 / 4 D, p. 28 5 to 6 No pectin added juice (2 lbs. berries green and 1 / 4 fully and 1 / 2 cup water) ripe berries.Wash 4 cups sugar and crush. Add water, cover and quickly bring to a boil. Reduce heat and simmer 5 to 10 min. Extract juice. Grape 4 cups grape juice Select about 1 / 4 firm D, p. 28 3 to 4 No pectin added (3 1 / 2 lbs. grapes ripe and 3 / 4 fully ripe and 1 / 2 cup water) grapes.Wash and 3 cups sugar crush. Add water, cover and quickly bring to a boil. Reduce heat and simmer 10 minutes. Extract juice. * J E L L Y R E C I P E S
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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 33 Cooking Yield in Product Ingredients To prepare fruit: method 1 / 2 -pints Grape, 3 cups grape juice Measure juice and F, p. 30 6 bottled juice 1 cup water mix with pectin Powdered pectin 4 1 / 2 cups sugar in a saucepan.
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  • Fall '13
  • DavidWiley

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