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Ingredients
- Â Â METHODS OF MAKING JAMS AND JELLIES
Directions
- There are two basic methods of making jams and jellies. The standard method, that does not require added pectin, works best with fruits naturally high in pectin. The other method, that requires the use of commercial liquid or possibly powdered pectin, is much quicker. The gelling ability of various pectins differs. To make uniformly gelled products, be sure to add in the quantities of commercial pectins to specific fruits as instructed on each package. Overcooking may break down pectin and prevent proper gelling. When using either method, make one batch at a time, according to the recipe. Increasing the quantities often results in soft gels. Stir constantly while cooking to prevent, burning. Recipes are developed for specific jar sizes. If jellies are filled into larger jars, excessively soft products may result.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 28g | |
| Calories 74 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 15mg | 0% |
| Total Carbs 19.59g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 14.34g | 10% |
| Protein 0.04g | 0% |
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Reviews
September 8, 2013
Leads to more questions that I have to wait to get answers for.I've cooked/tasted this recipe!
Comments
- September 8, 2013Which fruits are naturally high in pectin? Where do I go to get recipes for making jelly and jam in larger containers? My goal is to use larger containers instead of having to store a bunch of smaller jars all year round.
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