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Helpful
instructions before you make Jam or jelly.
Make as much jam and jelly as you would like, while the fruits are in season.
*You can freeze many of these fruits in summer
and make them into jam during fall and winter. Accurate measurements are
important when making jam. Some fruits,
after freezing, tend to collapse on thawing making it difficult to measure
the fruit
accurately. For this reason, you should
pack the measured amount and then mark the measure on the airtight container.
*Do not add any sugar to fruit you freeze to make jam or jelly.
*When you make jam from frozen fruit, thaw
the fruit in the refrigerator until only a few ice crystals remain. Follow
directions for
the type of product you wish to make, using
the same proportions of fruit (measured before freezing), pectin and sugar.
*You will save freezer space if you make
juice before freezing, instead of making it from frozen fruit. Take time
to boil the fruit to
extract the pectin and the juice. Put cooked
fruit in a jelly bag and let juice drip through.
*Pour cooled, strained juice into rigid plastic
freezer containers or wide mouth freezer jars, leaving 1 1/2 to 2 inches
head space.
Label with the amount and kind of juice
and freeze. When you make jelly, put frozen juice in the refrigerator overnight
to thaw.
Measure juice and use it immediately in
proper proportions with sugar and pectin. Follow recommended and tested
recipes.
Four Essential Ingredients
*Fruit
Fruit gives jams and jellies their characteristic
flavour and furnishes at least part of the pectin and acid required for
successful
gels. Flavourful fruits are best for jellied
products because the fruit flavour is diluted by large proportions of sugar.
*Sweeteners
Sugar helps gel formation, serves as a preserving
agent, contributes to the flavour of the jellied product, and has a firming
effect
on fruit. Beet and cane sugar can be used
with equal success.Jams and jellies can be made without added sugar, but
will resemble more of a fruited gelatin desert than a true jam or jelly.
Recipes for canning fruit usually call for
the addition of sugar or sugar syrup. Sugar helps hold the texture, shape
and color
of fruit, but is primarily added for flavor
and is not needed to prevent spoilage. Safely can all fruits in water or
in fruit juice by
following reliable canning directions for
preparing and processing the fruit. Substitute water or fruit juice for
the syrup or sugar
pack.
When canning without sugar, it is best to
use high quality fruit as overripe fruit will soften excessively. Also,
take special
care to follow steps that prevent darkening
of light-colored fruit.
For best results, prepare fruits to be canned
without sugar using hot-pack methods However, use water or regular unsweetened
fruit juices instead of a sugar syrup. Juice made from the fruit being
canned
works well. To prepare, bring thoroughly
ripe, crushed fruit to a simmer over low heat and strain through a clean
jelly bag or cloth.
Blends of unsweetened apple, pineapple and
white grape juice also are good filling over solid fruit pieces.
Corn syrup and honey may be used to replace
part of the sugar in recipes, but too much will mask the fruit flavour
and alter the
gel structure. Use tested recipes for replacing
sugar with honey and corn syrup. Do not try to reduce the amount of sugar
in
traditional recipes. Too little sugar prevents
gelling and may allow yeast's and moulds to grow.
Low calorie and low sugar recipes may call
for non-nutritive sweeteners such as saccharin or aspartame. However, jellied
products made with non-nutritive sweeteners
must either be frozen or refrigerated and used within 2 or 3 weeks.
*Pectin
Most jellies require added pectin although
some fruits, such as apples, grapes, and some berries, have enough natural
pectin to
make high quality products. All under ripe
fruits have more pectin than ripe fruits. Many people prefer the added
pectin method
for making jams and jellies because fully
ripe fruit and a shorter cooking time can be used.
Commercial fruit pectin's made from apples
or citrus fruits are available in both liquid and powder forms. The two
forms are not
interchangeable. Commercial pectin's may
be used with any fruit.
Fruit pectin's should be stored in a cool,
dry place to keep their gel strength. Liquid pectin should be refrigerated
after opening.
Use commercial pectin's by the date stamped
on the label.
*Acid
Acid provides flavour and assists gel formation.
Acid content varies among fruits and is higher in under ripe fruits. Lemon
juice
and citric acid are commonly added to low
acid fruits. Some commercial fruit pectin's contain acid.
General Canning Procedures
Use regular and wide mouth jars with
self sealing lids held in place by screw-on metal bands. The bands hold
the lids in
place during the processing and cooling
periods. The jars should be made from tempered glass to resist high temperatures.
Larger jars are not recommended for home canning.
Inspect jars carefully for cracks or chips
and discard faulty ones. Wash jars in hot, soapy water and rinse thoroughly
or in the
dishwasher. Keep jars hot in the dishwasher,
a sink of hot water, or in a warm oven until they are filled.
Check metal screw bands for signs of rust
or dents. Discard badly corroded or dented bands. Use only new lids and
follow
manufacturer's directions for preparing
lids for canning.
Prepare ingredients . All mixtures should
be boiling when ladled into clean half pint or pint
canning jars. Leave 1/4 inch head space.
Fill jars one at a time. Clean top of jar
with a clean, damp cloth or paper towel. Cover with new two piece canning
lids.
Tighten screw bands. Place each jar in canner
immediately after filling.
Follow These Steps For Successful Boiling Water Canning:
1.Fill the canner halfway with water.
2.Preheat water to 140°F for raw packed foods and to 180°F for hot packed foods.
3.Load filled jars, fitted with lids, into
the canner rack and use the handles to lower the rack into the water; or
fill the
canner, one jar at a time, with a jar lifter.
4.If necessary, add more boiling water so the water level is at least 1 inch above jar tops.
5.Turn heat to its highest position until water boils vigorously.
6.Set a timer for the minutes required for processing the food.
7.Cover with the canner lid and lower the heat setting to maintain a gentle boil throughout the process schedule.
8.If necessary, add more boiling water to keep the water level above the jars.
9.When jars have been boiled for the recommended time, turn off the heat and remove the canner lid.
10.Using a jar lifter, remove the jars and
place them on a towel, leaving at least 1 inch spaces between the jars
during
cooling.
Tests For Doneness
The trick to making jelly without added pectin is knowing when it is thick enough. Use one of the three methods listed below.
Temperature test. Before cooking the jelly,
measure the temperature of boiling water with a jelly, candy, or deep fat
thermometer. Cook the jelly mixture to a
temperature 8°F higher than the boiling point of water. At that point,
the concentration
of sugar should form a satisfactory gel.
For example, if water boils at 203°F at 5,000 feet altitude, cook jelly
to 211°F. This is
the most dependable test.
Spoon or sheet test. Dip a cool metal spoon
in the boiling jelly mixture. Raise the spoon one foot above the kettle
out of the
steam and turn the spoon so the syrup runs
off the side. If the syrup forms two drops that flow together and fall
off the spoon as
a sheet, the jelly is done. Although widely
used, this test is not entirely dependable.
Refrigerator test. Remove jelly mixture from
the heat during this test. Pour a small amount of boiling jelly on a cold
plate, and
place in the freezer for a few minutes.
If the mixture gels, it should be done.
When jelly is done, remove from heat and
allow to stand about 1 minute. Bubbles will rise to top. Use a large metal
spoon to
skim foam off the jelly. Fill hot, clean
jars one at a time. Complete each seal and screw band and place completed
jar in hot
water canner before proceeding to next jar.
JAM RECIPES
Apricot Jam
2 quarts crushed and peeled
apricots
1/4th cup lemon juice
6 cups sugar
Combine apricots and lemon
juice in a large saucepan. Add sugar. Bring slowly to a boil, stirring
until sugar dissolves. Cook rapidly to gelling point, about 25 minutes.
As mixture thickens, stir frequently to prevent sticking. Remove from heat.
Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch
head space. Adjust two piece caps. process 15 minutes in a boiling water
canner.
Yield: about 5 pints.
BANANA JAM
5 ea Ripe bananas
3 tb Fresh lime juice
2/3 c Fresh orange juice
or water
1 1/2 c Sugar
1/2 Vanilla bean split
in half
Lengthwise and cut into
1/3s
1/8 ts Salt
1tb Banana liqueur(optional)
Peel the bananas and thinly
slice or mash with a fork. Place the bananas
in a heavy saucepan with
the lime juice, orange juice, sugar, vanilla bean
and salt, and bring to
a boil. Reduce the heat and gently simmer the
banana jam until thick,
about 30 minutes, stirring often. Stir in the
banana liqueur and remove
the pan from the heat. Leave the vanilla bean
in the jam - it's pretty.
Spoon the jam into three
6 ounce canning jars that have been sterilized.
Fill the jars to with-in
one eighth inch of the top. Screw on the lids.
Invert the jars for 5 minutes,
then reinvert. Let the jam cool to room
temperature.
Store the jam in a cool,
dark place. Refrigerate the jam once opened; it
will keep for several weeks.
Berry
Jam
Use blackberries, blueberries,
boysenberries, dewberries, gooseberries, loganberries, raspberries, young
berries.
9 cups crushed berries
6 cups sugar
Combine berries and sugar
in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly to gelling point. As mixture thickens, stir frequently to
prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam
into hot jars, leaving 1/4th inch head space. Adjust two piece caps. process
15 minutes in a boiling water canner.
Yield: about 3 pints.
NOTE: If seedless jam is
preferred, crushed berries may be heated until soft and pressed through
a sieve or food mill; measure pulp and proceed as above.
Cherry
Jam
1 quart chopped and pitted
cherries
1 package powdered pectin
1/4th cup lemon juice
1/4th cup almond liqueur
1/2 teaspoon cinnamon
1/2 teaspoon cloves
4 1/2 cup sugar
Combine all ingredients,
except sugar, in a large saucepan. Bring to a boil, stirring constantly.
Add sugar, stirring until dissolved. return to a rolling boil. Boil 2 minutes,
stirring constantly. remove from heat. Skim foam if necessary. Ladle hot
jam into hot jars, leaving 1/4th inch head space. Adjust two piece caps.
Process 10 minutes in a boiling water canner.
Yield: about 6 half pints.
NO
COOK BLUEBERRY STRAWBERRY JAM
1 c Strawberries, crushed
2 c Blueberries, fresh or frozen
-crushed
5 c Sugar
2 tb Lemon juice
2 pk Certo Liquid (2 pouches)
Certo July REcipe
Measure prepared fruit into a large bowl.
Add sugar
to fruit and mix well. Let stand for 10
minutes. Stir
in Certo Liquid Fruit Pectin and lemon juice.
Continue
to stir for 3 minutes until most of the
sugar is
dissolved. Pour into clean jars or plastic
containers
and cover tightly with lids. Let stand at
room
temperature 'til set, up to 24 hours. Store
in freezer
or up to 3 weeks in fridge. Makes 7 cups.
1 quart chopped and pitted
sweet or sour cherries
1 package powdered pectin
1/4th cup lemon juice (only
if using sweet cherries)
5 cups sugar
Combine cherries, pectin
and lemon juice, if needed, in a large saucepan. Bring to a boil over high
heat, stirring constantly. Add sugar, stirring until dissolved. Bring to
a boil; boil hard 1 minute, stirring constantly. Remove from heat. Skim
foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch head
space. Adjust two piece caps. Process 10 minutes in a boiling water canner.
Yield: about 6 half pints.
5 cups coarsely chopped
Damson plums (about 2 pounds)
3 cups sugar
3/4th cup water
Combine plums, sugar and
water in a large saucepan. Bring slowly to a boil, stirring until sugar
dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently
to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot
jam into hot jars, leaving 1/4th inch head space. Adjust two piece caps.
Process 15 minutes in a boiling water canner.
Yield:about 3 pints
2 quarts crushed elderberries
6 cups sugar
1/4th cup vinegar
Combine elderberries, sugar
and vinegar in a large saucepan. Bring slowly to a boil, stirring until
sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir
frequently to prevent sticking. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4th inch head space. Adjust two
piece caps. Process 15 minutes in a boiling water canner.
Yield: about 3 pints.
Fig Jam
5 pounds figs
6 cups sugar
3/4th cup water
1/4th cup lemon juice
To prepare figs: Completely
cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop
figs. Measure 2 quarts chopped figs.
To prepare jam: Combine
figs, sugar and water in a large saucepan. Bring slowly to a boil, stirring
until sugar dissolves. Cook rapidly to gelling point. As mixture thickens,
stir frequently to prevent sticking. Add lemon juice and cook 1 minute
longer. Remove from heat. Skim foam if necessary. Ladle hot jam into hot
jars, leaving 1/4th inch head space. Adjust two piece caps. Process 15
minutes in a boiling water canner.
Yield: about 5 pints.
3 1/2 c Mashed fresh figs
(unpeeled)
3 c Sugar
1/4 c Lemon juice (optional)
3 pk Strawberry gelatine
- (3 ounces each)
Cook figs, sugar and lemon
juice 5 to 7 minutes. Let stand overnight.
Stir in gelatine. Boil
again 3 to 4 minutes, stirring occasionally. Pour
quickly into jars and seal
at once, or store in refrigerator if used
within a month.
Grape
Jam
2 quarts Concord grapes
6 cups sugar
To prepare pulp: Separate
pulp from skins of grapes. Chop skins. Cook gently 15 to 20 minutes, adding
only enough water to prevent sticking, about 1/2 cup. Cook pulp without
water until soft. Press through a sieve or food mill to remove seeds.
To prepare jam: Combine
pulp, skins and sugar in a large saucepan. Bring slowly to a boil, stirring
until sugar dissolves. Cook rapidly to the gelling point, about 10 minutes.
As mixture thickens, stir frequently to prevent sticking. Remove from heat.
Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch
head space. Adjust two piece caps. Process 15 minutes in a boiling water
canner.
Yield: about 3 pints.
Kiwi fruit
Jam
3 cups chopped kiwi
1 package pectin
1 cup unsweetened pineapple
juice
4 cups sugar
Combine kiwi, pectin and
pineapple juice in a large saucepan. Bring to a boil, stirring constantly.
Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute,
stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot
jam into hot jars, leaving 1/4th inch head space. Adjust two piece caps.
Process 10 minutes in a boiling water canner.
Yield: about 4 half pints.
Peach
Jam
2 quarts crushed, peeled,
pitted peaches
1/2 cup water
6 cups sugar
Combine peaches and water
in a large saucepan. Cook gently 10 minutes. Add sugar, stirring until
dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about
15 minutes. As mixture thickens, stir to prevent sticking. Remove from
heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th
inch head space. Adjust two piece caps. Process 15 minutes in a boiling
water canner.
Yield: about 4 pints.
Spiced Peach Jam
Follow recipe above. Add
1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 stick of cinnamon
tied in a spice bag to jam during cooking. Remove bag before canning.
PEACH RHUBARB JAM
Categories: Condiments,
Can/preserv
Yield: 6 servings
2 Qt. Sliced or fresh rhubarb,
-1 inch pieces
4 c Sugar
1 can Peach pie filling
(21 oz.)
1 pk Orange flavoured gelatine
In a large bowl, combine
rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan
and bring to a boil. Reduce heat and
simmer for 10 minutes.
Meanwhile, dice peaches and add with filling
to saucepan; return to
boiling. Remove from heat; add gelatine and
stir until dissolved. Spoon
into canning jars or freezer containers.
Cool completely. Refrigerate
or freeze. Yield: About 7 half pints
Peach Pineapple Spread
Yield: 5 to 6 half pints
4 cups drained peach pulp
2 cups drained unsweetened
crushed pineapple
1/4 cup bottled lemon juice
2 cups sugar (optional)
Preparation. Thoroughly
wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel and remove pits.
Grind fruit flesh with a
medium or coarse blade,
or crush with a fork. Do not use a blender. Place prepared fruit in a 2
quart saucepan. Heat slowly to
release juice. Stir constantly
until fruit is tender. Place cooked fruit in a jelly bag or strainer lined
with four layers of cheesecloth.
Allow juice to drip about
15 minutes. Save the juice for jelly or other uses. Combine 4 cups of fruit
pulp, pineapple, and lemon
juice in a 4 quart saucepan.
Add up to 2 cups of sugar, if desired, and mix well. Heat and boil gently
for 10 to 15 minutes. Stir
to prevent sticking. Fill
hot, sterile jars quickly, leaving 1/4 inch head space. Adjust lids and
process jars (see table 1).
This recipe may also be made with any combination of peaches, nectarines, apricots, and plums.
Non nutritive sweeteners
may be substituted for sugar. However, the spread must either be frozen
or refrigerated and used
within 2 to 3 weeks.
Jam
1 quart finely chopped,
cored, peeled pineapple (about 5 pounds)
1/2 lemon, thinly sliced
2 1/2 cups sugar
1 cup water
Combine all ingredients
in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly to gelling point, about 30 minutes. As mixture thickens, stir
frequently to prevent sticking. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4th inch head space. Adjust two
piece caps. process 15 minutes in a boiling water canner.
Yield: about 3 half pints.
Raspberry Jam
2 quarts raspberries
1 package powdered pectin
1/2 cup water
1 tablespoon grated lemon
peel
1 tablespoon lemon juice
6 cups sugar
Combine raspberries, pectin,
water, lemon peel and lemon juice in a large saucepan. Bring to a boil
over high heat, stirring frequently. Add sugar, stirring until dissolved.
Return to a rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars,
leaving 1/4th inch head space. Adjust two piece caps. process 10 minutes
in a boiling water canner.
Yield: about 5 half pints.
Strawberry Jam
2 quarts strawberries
6 cups sugar
This is a no-pectin recipe
Wash and crush berries.
Combine with sugar in a large saucepan. Bring slowly to a boil, stirring
until sugar dissolves. Cook rapidly to the gelling point, about 40 minutes.
As mixture thickens, stir frequently to prevent sticking. Remove from heat.
Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch
head space. Adjust two piece caps. Process 15 minutes in a boiling water
canner.
Yield: about 4 pints.
Strawberry Jam with pectin
2 quarts strawberries
1 package powdered pectin
1/4th cup lemon juice
7 cups sugar
Wash and crush berries.
Combine berries, pectin and lemon juice in a large saucepan. Bring mixture
to a boil, stirring occasionally. Add sugar, stirring until dissolved.
Return to a rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars,
leaving 1/4th inch head space. Adjust two piece caps. Process 10 minutes
in a boiling water canner.
Yield: about 8 half pints.
6 c Mashed figs
6 c Sugar
1 c Water
9 oz Strawberry or raspberry
-Jell-O
Boil hard for 3 minutes.
Put in hot, clean jelly jars and seal. Let set 6
weeks and enjoy.
Jelly recipes
RED
CINNAMON APPLE JELLY
4 cups apple juice [bottled or canned]
1 package powered pectin
4 cups sugar
1/4 cup of red hot candies [optional]
; Put juice and pectin into a large heavy
saucepan. Bring mixture to a rolling boil. Add sugar and candies stirring
constantly until sugar and candies are dissolved.
Return to a rolling boil for 1 minute. and remove from heat. Skim
foam, And pour into hot sterilized jars.leaving
1/4 inch head space. Adjust caps. Process 5 minutes in boiling water
bath. Yields about 5 half pints.
For our young chef-to-be's. A hot water
bath can any large pot that covers the jars complete when submerged. Be
sure that jars can not fall over during
boiling process.
CRANBERRY JELLY
2 c Cranberries
1 c Concentrated apple
juice
1/4 c Lemon juice
3 oz Liquid pectin (regular)
5 tb Glycerine
1 tb Unfl.gelatin or 2
tb.freezer
Wash and pick over cranberries,
discarding any that are soft. Place in a
deep saucepan and add fruit
juices. Cover and simmer for about 20 minutes,
until fruit is soft. Mash
to break up any berries left whole.
Strain in food mill to remove
seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine
and gelatine, stirring well. Boil for 1
minute. Remove from heat.
Skim and pour into hot, sterile pint jars,
leaving 1/2 inch at top.
Cap with hot sterile lids. Process in boiling
water bath for 5 minutes
after water returns to boiling. If any jars fail
to seal, refrigerate and
use within 10 days or freeze for later use. Makes
3 1/2 cups.
VARIATION: You can substitute
1/2 cup low-methoxy pectin solution and 2
1/2 tsp calcium solution
for the liquid pectin and glycerine, but add
calcium after removing
from heat. If you plan to freeze the jelly, be sure
to use the full amount
of gelatine.
NUTRITIONAL VALUE: 1 tb
contains 20 Calories (protein 0, fat 0,
carbohydrate 5 gm) 1 1/2
tbsp ñ/2 diabetic fruit exchange or 1/2 bread
exchange. If salt is omitted,
1 1/2 tsp contain less than 1 mg sodium.
Recipe contains 0 cholesterol.
1/2 tsp can be used without diabetic
replacement.
Use the full amount of gelatine
for very firm jam or for freezing.
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 lb Elderberries
3 lb Half ripe grapes
Sugar
Wash elderberries. Remove
stems. Cover with water. Cook until soft.
Drain through jelly bag.
Wash grapes. Remove stems. Cover with water,
cook until soft. Drain
through jelly bag. Combine elderberry and grape
juice in equal proportions.
Add 3/4 cup sugar to each cup juice. Boil
rapidly until jelly sheets
from spoon.
3 cups bottled grape juice {red or white}
1 package powered pectin
4 cups sugar
Combine grape juice and pectin in a large
sauce pan. Bring mixture to a rolling boil. Stir in sugar and return to
a boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam. Pour hot into hot sterilized jars leaving
1/4 inch head space. Adjust caps, Process
5 minutes in boiling water bath. Yields about 5 half pints.
ORANGE OR LEMON JELLY
2 1/2 c Orange juice
OR 2 1/2 cups lemon juice
6 c Sugar
1 Bottle fruit pectin
Grate orange or lemon rind.
Add juice and let stand 10 minutes. Press
juice through a thin cloth.
Add sugar. Mix thoroughly. Heat rapidly to
boiling. Add fruit pectin
at once. Stir constantly before and while
boiling. Heat to a full
rolling boil. Boil hard 1/2 minutes. Remove from
fire. Skim.
Lemon Curd
7 large lemons
1 1/2 c sugar
4 eggs beaten
1/2 c butter cut up
Wash lemons and dry them. Finely shred
lemon peels to make 1/4 cup.
Squeeze enough juice from lemons to make
1 1/3 cups.
In a heavy saucepan combine the juice
and sugar.
Stir in the eggs, butter and 1/4 cup
lemon peel.
Cook and stir constantly over medium
heat (do not boil)
until mixture thickens (coats spoon)
It takes about 8 minutes.
Remove from heat and put in jars.
Store in refrigerator up to 2 months.
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