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124 Lip Smacking Good Jam Recipes,All About Jams Jellies Specifications
About Jams, Jellies & Preserves
The less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor differentiate and the jellies/jams ought to be cooked longer. If you use artificial sweeteners use merely the Cyclamate form to avoid bitterness and comply with the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to remove more juice but pectin destroying] with merely 45%
Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing. Jams, Butter and Pastes: are whole fruit purees of increasing density. Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup.
High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants, Gooseberries, Plums and Cranberries. These need no extra pectin. If you get syrupy jelly you used too much sugar or did not cook the juice drawn-out enough right after adding the sugar. Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These require combining with High pectin fruits or adding a commercial pectin.
To Test Pectin Content: Put 1 tbl cooled fruit juice in a glass. Add an equal amount of grain alcohol and shake gently. The alcohol will bring the pectin together in a gel. If a large amount of pectin is present it will appear in a single mass or clot when poured from the glass. Use equal amounts of juice and sugar. If the pectin collects in several small particles use have as much sugar as juice.
To sterilize jelly glasses: fill jars 3/4 full of h2o and put their situation in a shallow pan partly filled with h2o. Simmer 15 min and then keep hot until filled. If the lids are placed on the steaming jars they will be sterilized simultaneously.
Tips: -Use enamel or stainless steel pots not aluminum or copper. -On average, use 3/4 c sugar to 1 c fruit or juice depending on pectin Content[see above]. -Very acid fruits can tolerate a whole c of sugar. -Sterilize jars and seal tightly.
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124 Lip Smacking Good Jam Recipes,All About Jams Jellies Overviews
About Jams, Jellies & Preserves
The less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor differentiate and the jellies/jams ought to be cooked longer. If you use artificial sweeteners use merely the Cyclamate form to avoid bitterness and comply with the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to remove more juice but pectin destroying] with merely 45%
Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing. Jams, Butter and Pastes: are whole fruit purees of increasing density. Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup.
High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants, Gooseberries, Plums and Cranberries. These need no extra pectin. If you get syrupy jelly you used too much sugar or did not cook the juice drawn-out enough right after adding the sugar. Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These require combining with High pectin fruits or adding a commercial pectin.
To Test Pectin Content: Put 1 tbl cooled fruit juice in a glass. Add an equal amount of grain alcohol and shake gently. The alcohol will bring the pectin together in a gel. If a large amount of pectin is present it will appear in a single mass or clot when poured from the glass. Use equal amounts of juice and sugar. If the pectin collects in several small particles use have as much sugar as juice.
To sterilize jelly glasses: fill jars 3/4 full of h2o and put their situation in a shallow pan partly filled with h2o. Simmer 15 min and then keep hot until filled. If the lids are placed on the steaming jars they will be sterilized simultaneously.
Tips: -Use enamel or stainless steel pots not aluminum or copper. -On average, use 3/4 c sugar to 1 c fruit or juice depending on pectin Content[see above]. -Very acid fruits can tolerate a whole c of sugar. -Sterilize jars and seal tightly.
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