Making Jam, jellies and the fruit preserves.pdf

4 measure juice and sugar into a large kettle add

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4. Measure juice and sugar into a large kettle. Add lemon juice if the recipe indicates. Mix. If desired, add 1 / 4 teaspoon butter or mar- garine to reduce foaming. 5. Bring to a rolling boil on high heat, stirring constantly. 6. Add liquid pectin and bring back to a full rolling boil. Boil hard for 1 minute, stirring constantly. 7. Remove from heat and quickly skim off foam. 8. Quickly pour hot jelly into hot sterilized half-pint jars, leaving 1 / 4 - inch headspace. Remove bubbles by running a spatula or bubble freer between jelly and the side of the jar.Wipe jar rims and threads clean, and cap with hot pretreated lids. Screw the bands until firmly tight, but not too tight. 9. Process in a boiling water canner for 5 minutes. Adjust pro- cessing time for elevation, if neces- sary (see map on page 13). 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 29
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Method F: Basic steps for making jelly 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. Measure sugar and set aside. 5. Measure juice and mix with pectin in a large kettle. Add lemon juice if the recipe indicates. If desired, add 1 / 4 teaspoon butter or margarine to reduce foaming. Bring to a full rolling boil. 6. Add sugar all at once. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. 7. Remove from heat and quickly skim off foam. 8. Quickly pour hot jelly into hot sterilized half-pint jars, leaving 1 / 4- inch headspace. Remove bubbles by running a spatula or bubble freer between jelly and the side of the jar.Wipe jar rims and threads clean, and cap with hot pretreated lids. Screw the bands until firmly tight, but not too tight. 9. Process in a boiling water canner for 5 minutes. Adjust pro- cessing time for elevation, if neces- sary (see map on page 13). 30 Wisconsin Safe Food Preservation Series Cooking directions for preparing juice in the jelly recipes on pages 31-36 are in addition to, and do not replace, cooking methods D, E or F. Use both the recipe directions and the appropriate method to ensure successful jellied fruit products. Use the table on page 28 with Method D. For directions on extracting juice, see pages 24-25.
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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 31 Cooking Yield in Product Ingredients To prepare fruit: method 1 / 2 -pints Apple or 4 cups apple juice Select about 1 / 4 firm D, p. 28 4 to 5 crabapple (about 3 lbs. apples ripe and 3 / 4 fully No pectin added and 3 cups water) ripe tart apples.Wash 2 tbsp. lemon juice and core, but do not (if desired) peel. Cut into small 3 cups sugar pieces, add water, (may use up to cover and quickly 4 cups for crabapple bring to a boil.
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  • Fall '13
  • DavidWiley

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