guide 7 home can

8/4/2019 Guide 7 Home Can

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Complete Guide to

Home Canning

Guide 7

Preparing and CanningJams and Jellies


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Guide 7

Preparing and Canning Jams and Jellies

Table of Contents

Section .......................................................................................................................Page

Making jelly without added pectin ................................................................................ 7-5Extracting juices and making jelly ..................................................................................7-5Making jam without added pectin ................................................................................. 7-6Making jams and jellies with added pectin ..................................................................... 7-7

Pear-apple jam .................................................................................................. 7-8Strawberry-rhubarb jelly ..................................................................................... 7-8Blueberry-spice jam ........................................................................................... 7-9Grape-plum jelly .............................................................................................. 7-10Golden pepper jelly .......................................................................................... 7-10

Making reduced-sugar ruit spreads ............................................................................. 7-11

Peach-pineapple spread ................................................................................... 7-11Rerigerated apple spread (made with gelatin) .................................................. 7-12Rerigerated grape spread (made with gelatin) .................................................. 7-12

Remaking sot jellies ................................................................................................... 7-13


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Making jelly without added pectin

Use only rm ruits naturally high in pectin. Select a mixture o about 3/4 ripe and 1/4 under-ripe ruit. Do not use commercially canned or rozen ruit juices. Their pectin content is toolow. Wash all ruits thoroughly beore cooking. Crush sot ruits or berries; cut rmer ruitsinto small pieces. Using the peels and cores adds pectin to the juice during cooking. Addwater to ruits that require it, as listed in the table o ingredients below. Put ruit and waterin large saucepan and bring to a boil. Then simmer according to the times below until ruitis sot, while stirring to prevent scorching. One pound o ruit should yield at least 1 cup oclear juice.

Extracting juices and making jelly

When ruit is tender, strain through a colander, then strain through a double layer o cheese-

cloth or a jelly bag. Allow juice to drip through, using a stand or colander to hold the bag.Pressing or squeezing the bag or cloth will cause cloudy jelly.

Using no more than 6 to 8 cups o extracted ruit juice at a time, measure ruit juice, sugar,and lemon juice according to the ingredients in the table above and heat to boiling. Stir untilthe sugar is dissolved. Boil over high heat to the jellying point. To test jelly or doneness, useone o the ollowing methods.

Temperature testUse a jelly or candy thermometer and boil until mixture reaches theollowing temperatures at altitudes o:

To Extract Juice

IngredientsAdded to Each Cup of

Strained Juice

Cups ofWater to be

Added perPoundof Fruit

Minutesto Simmer

Fruit beforeExtracting

JuiceSugar(Cups)

Lemon Juice(Tsp)

Yieldfrom 4

Cups ofJuice(Half-pints)

Apples 1 20 to 25 3/4 1-1/2 (optional) 4 to 5

Blackberries None or 1/4 5 to 10 3/4 to 1 None 7 to 8

Crab apples 1 20 to 25 1 None 4 to 5

Grapes None or 1/4 5 to 10 3/4 to 1 None 8 to 9

Plums 1/2 15 to 20 3/4 None 8 to 9

SeaLevel

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7,000ft

8,000ft

220oF 218

oF 216

oF 214

oF 212

oF 211

oF 209

oF 207

oF 205

oF


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Sheet or spoon testDip a cool metal spoon into the boiling jelly mixture. Raise thespoon about 12 inches above the pan (out o steam). Turn the spoon so the liquidruns o the side. The jelly is done when the syrup orms two drops that fow together

and sheet or hang o the edge o the spoon.

Remove rom heat and quickly skim o oam. Fill sterile jars (see page 1-14) with jelly. Use ameasuring cup or ladle the jelly through a wide-mouthed unnel, leaving 1/4 inch headspace.

Wipe rims o jars with a dampened clean paper towel. Adjust lids and process.

Making jam without added pectin

Wash and rinse all ruits thoroughly beore cooking. Do not soak. For best favor, use ullyripe ruit. Remove stems, skins, and pits rom ruit; cut into pieces and crush. For berries,remove stems and blossoms and crush. Seedy berries may be put through a sieve or ood mill.Measure crushed ruit into large saucepan using the ingredient quantities specied in thetable below.

ProcessTimeatAltitudesof

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RecommendedprocesstimeforJellywithoutAddedPectininaboiling-watercanner

Ingredient Quantities

Fruit

CupsCrushedFruit

CupsSugar

TbspLemon

JuiceYield(Half-pints)

Apricots 4 to 4-1/2 4 2 5 to 6

Berries * 4 4 0 3 to 4

Peaches 5-1/2 to 6 4 to 5 2 6 to 7

*Includes blackberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, andstrawberries


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Add sugar and bring to a boil while stirring rapidly and constantly. Continue to boil untilmixture thickens. Use one o the ollowing tests to determine when jams and jellies are readyto ll. Remember to allow or thickening during cooling.

Temperature testUse a jelly or candy thermometer and boil until mixture reaches thetemperature or your altitude (see page 7-5).

Refrigerator testRemove the jam mixture rom the heat. Pour a small amount o boil-ing jam on a cold plate and put it in the reezing compartment o a rerigerator or a ewminutes. I the mixture gels, it is ready to ll.

Remove rom heat and skim o oam quickly. Fill sterile jars (see page 1-14) with jam. Use ameasuring cup or ladle the jam through a wide-mouthed unnel, leaving 1/4 inch headspace.

Wipe rims o jars with a dampened clean paper towel. Adjust lids and process.

Making jams and jellies with added pectin

Fresh ruits and juices as well as commercially canned or rozen ruit juice can be used withcommercially prepared powdered or liquid pectins. The order o combining ingredientsdepends on the type o pectin used. Complete directions or a variety o ruits are providedwith packaged pectin. Jelly or jam made with added pectin requires less cooking and gener-ally gives a larger yield. These products have more natural ruit favors, too. In addition, usingadded pectin eliminates the need to test hot jellies and jams or proper gelling. Adding 1/2teaspoon o butter or margarine with the juice and pectin will reduce oaming. However,these may cause o-favor in long-term storage o jellies and jams. Recipes available usingpackaged pectin include:

JelliesApple, crab apple, blackberry, boysenberry, dewberry, currant, elderberry,grape, mayhaw, mint, peach, plum, black or red raspberry, loganberry, rhubarb, andstrawberry.

JamsApricot, blackberry, boysenberry, dewberry, loganberry, red raspberry,youngberry, blueberry, cherry, currant, g, gooseberry, grape, orange marmalade,peach, pear, plum, rhubarb, strawberry, and spiced tomato.

Be sure to use pre-sterilized Mason canning jars, sel-sealing two-piece lids, and a 5-minuteprocess (corrected or altitude, as necessary) in boiling water. (See page 1-30 about spoilageo jams and jellies.)


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Purchase resh pectin each year. Old pectin may result in poor gels. Follow the instructionswith each package and process as below:

Following are a few additional jelly and jam recipes for use with packaged pectin.

PEAR-APPLE JAM

2 cups peeled, cored, and nely chopped pears (about 2 lbs)

1 cup peeled, cored, and nely chopped apples6-1/2 cups sugar1/4 tsp ground cinnamon1/3 cup bottled lemon juice6 oz liquid pectin

Yield: About 7 to 8 hal-pints

Procedure: Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mixsugar and lemon juice with ruits and bring to a boil over high heat, stirring constantly. Im-mediately stir in pectin. Bring to a ull rolling boil and boil hard 1 minute, stirring constantly.

Remove rom heat, quickly skim o oam, and ll sterile jars (see page 1-14) leaving 1/4-inchheadspace. Wipe rims o jars with a dampened clean paper towel. Adjust lids and process.

STRAWBERRY-RHUBARB JELLY

1-1/2 lbs red stalks o rhubarb1-1/2 qts ripe strawberries1/2 tsp butter or margarine to reduce oaming (optional)6 cups sugar6 oz liquid pectin

Yield: About 7 hal-pints

RecommendedprocesstimeforPear-AppleJaminaboiling-watercanner


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orPints

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Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash, stem, andcrush strawberries, one layer at a time, in a saucepan. Place both ruits in a jelly bag or dou-ble layer o cheesecloth and gently squeeze out juice. Measure 3-1/2 cups o juice into a largesaucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat,stirring constantly. Immediately stir in pectin. Bring to a ull rolling boil and boil hard 1 min-ute, stirring constantly. Remove rom heat, quickly skim o oam, and ll sterile jars (see page1-14), leaving 1/4-inch headspace. Wipe rims o jars with a dampened clean paper towel.

Adjust lids and process.

BLUEBERRY-SPICE JAM

2-1/2 pints ripe blueberries1 tbsp lemon juice1/2 tsp ground nutmeg or cinnamon5-1/2 cups sugar3/4 cup water1 box (1-3/4 oz) powdered pectin


Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Addlemon juice, spice, and water. Stir in pectin and bring to a ull rolling boil over high heat, stir-ring requently. Add the sugar and return to a ull rolling boil. Boil hard or 1 minute, stirringconstantly. Remove rom heat, quickly skim o oam, and ll sterile jars (see page 1-14), leav-ing 1/4-inch headspace. Wipe rims o jars with a dampened clean paper towel. Adjust lidsand process.

RecommendedprocesstimeforStrawberry-RhubarbJellyinaboiling-watercanner


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RecommendedprocesstimeforBlueberry-SpiceJaminaboiling-watercanner


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GRAPE-PLUM JELLY

3-1/2 lbs ripe plums3 lbs ripe Concord grapes1 cup water1/2 tsp butter or margarine to reduce oaming (optional)8-1/2 cups sugar

1 box (1-3/4 oz) powdered pectin


Procedure: Wash and pit plums; do not peel. Thoroughly crush the plums and grapes, onelayer at a time, in a saucepan with water. Bring to a boil, cover, and simmer 10 minutes.Strain juice through a jelly bag or double layer o cheesecloth. Measure sugar and set aside.Combine 6-1/2 cups o juice with butter and pectin in large saucepan. Bring to a hard boilover high heat, stirring constantly. Add the sugar and return to a ull rolling boil. Boil hardor 1 minute, stirring constantly. Remove rom heat, quickly skim o oam, and ll sterile jars(see page 1-14), leaving 1/4-inch headspace. Wipe rims o jars with a dampened clean paper

towel. Adjust lids and process.

GOLDEN PEPPER JELLY

3 large feshy yellow bell peppers1 to 4 serrano chile peppers1-1/2 cups white distilled vinegar (5%)7 cups sugar1 package (3 oz.) liquid pectin

Yield: About 7 hal-pint jars

Procedure: Caution: Wear plastic or rubber gloves and do not touch your face whilehandling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soapand water before touching your face or eyes. Wash all peppers thoroughly; remove stems and

seeds rom the peppers. Do not remove the membrane rom the hot peppers, since the remain-ing capsaicin is located there. Place sweet and hot peppers in a blender or ood processor.Add enough vinegar to puree the peppers, then puree. Combine the pepper-vinegar puree andremaining vinegar into a 6- or 8-quart saucepan. Heat to a boil; then boil 20 minutes to extractfavors and color. Remove rom heat and strain through a jelly bag into a bowl. (The jelly bag ispreerred; several layers o cheesecloth may also be used.) Add the strained pepper-vinegar juiceback to the saucepan. Stir in sugar until dissolved and return to a boil. Add the pectin, return toa ull rolling boil and boil hard or 1 minute, stirring constantly. Remove rom heat, quickly skimo any oam, and ll into sterile jars (see page 1-14), leaving 1/4-inch headspace. Wipe rims o

jars with a dampened clean paper towel. Adjust lids and process.

RecommendedprocesstimeforGrape-PlumJellyinaboiling-watercanner


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Notes: The use o yellow peppers gives this jelly a light golden color. Other colored sweetpeppers can be substituted, but these will provide a dierent jelly color. Other hot pepperscan also be substituted. It is best to start with a mild hot pepper favor and increase it to suitpersonal tastes. I properly prepared, the jelly will have a mildly rm set; it is best to use hal-pint jars.

Making reduced-sugar fruit spreads

A variety o ruit spreads may be made that are tasteul, yet lower in sugars and calories thanregular jams and jellies. The ollowing are recipes or reduced-sugar ruit spreads. Gelatin maybe used as a thickening agent, as indicated in two o the ollowing recipes. Sweet ruits, apple

juice, spices, and/or a liquid, low-calorie sweetener are used to provide the sweet favor o theruit spreads. When gelatin is used in the recipe, the jars o spread should not be processed.

They should be rerigerated and used within 4 weeks.

PEACH-PINEAPPLE SPREAD

4 cups drained peach pulp (procedure as below)2 cups drained unsweetened crushed pineapple1/4 cup bottled lemon juice

2 cups sugar (optional)

This recipe may be made with any combination o peaches, nectarines, apricots, and plums.

This recipe may be made without sugar or with up to 2 cups, according to taste or preerence.Non-nutritive sweeteners may be added. I aspartame (a low-calorie nutritive sweetener) isused, the sweetening power o aspartame may be lost within 3 to 4 weeks.

Yield: 5 to 6 hal-pints

Procedure: Thoroughly wash 4 to 6 pounds o rm, ripe peaches. Drain well. Peel and re-

move pits. Grind ruit fesh with a medium or coarse blade, or crush with a ork (do not usea blender). Place ground or crushed ruit in a 2-quart saucepan. Heat slowly to release juice,stirring constantly, until ruit is tender. Place cooked ruit in a jelly bag or strainer lined withour layers o cheesecloth. Allow juice to drip about 15 minutes. Save the juice or jelly orother uses. Measure 4 cups o drained ruit pulp or making spread. Combine the 4 cups opulp, pineapple, and lemon juice in a 4-quart saucepan. Add up to 2 cups o sugar, i desired,and mix well. Heat and boil gently or 10 to 15 minutes, stirring enough to prevent sticking.Fill hot jars quickly, leaving 1/4-inch headspace. Wipe rims o jars with a dampened cleanpaper towel. Adjust lids and process.

RecommendedprocesstimeforGoldenPepperJellyinaboiling-watercanner


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REFRIGERATED APPLE SPREAD (made with gelatin)

2 tbsp unfavored gelatin powder1 qt bottle unsweetened apple juice

2 tbsp bottled lemon juice2 tbsp liquid low-calorie sweetenerFood coloring, i desired

Yield: 4 hal-pints

Procedure: In a saucepan, soten the gelatin in the apple and lemon juices. To dissolve gela-tin, bring to a ull rolling boil and boil 2 minutes. Remove rom heat. Stir in sweetener andood coloring, i desired. Fill jars, leaving 1/4-inch headspace. Wipe rims o jars with a damp-ened clean paper towel. Adjust lids. Do not process or reeze. Caution: Store in refrigeratorand use within 4 weeks.

Optional: For spiced apple jelly, add 2 sticks o cinnamon and 4 whole cloves to mixture be-ore boiling. Remove both spices beore adding the sweetener and ood coloring.

REFRIGERATOR GRAPE SPREAD (made with gelatin)2 tbsp unfavored gelatin powder1 bottle (24 oz) unsweetened grape juice

2 tbsp bottled lemon juice2 tbsp liquid low-calorie sweetener

Yield: 3 hal-pints

Procedure: In a saucepan, soten the gelatin in the grape and lemon juices. Bring to a ullrolling boil to dissolve gelatin. Boil 1 minute and remove rom heat. Stir in sweetener. Fillhot jars quickly, leaving 1/4-inch headspace. Wipe rims o jars with a dampened clean paper

towel. Adjust lids. Do not process or reeze. Caution: Store in refrigerator and use within 4weeks.

RecommendedprocesstimeforPeach-PineappleSpreadinaboiling-watercanner


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Hot Half-pints 15min 20 20 25

Pints 20 25 30 35


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Remaking soft jellies

Measure jelly to be recooked. Work with no more than 4 to 6 cups at a time.

To remake with powdered pectin: For each quart o jelly, mix 1/4 cup sugar, 1/2 cup water,2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil whilestirring. Add jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard 1/2minute. Remove rom heat, quickly skim oam o jelly, and ll sterile jars (see page 1-14),leaving 1/4-inch headspace. Wipe rims o jars with a dampened clean paper towel. Adjustnew lids and process.

To remake with liquid pectin: For each quart o jelly, measure 3/4 cup sugar, 2 tablespoonsbottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat,while stirring. Remove rom heat and quickly add the sugar, lemon juice, and pectin. Bringto a ull rolling boil, stirring constantly. Boil hard or 1 minute. Quickly skim o oam and llsterile jars (see page 1-14), leaving 1/4-inch headspace. Wipe rims o jars with a dampenedclean paper towel. Adjust new lids and process.

To remake without added pectin: For each quart o jelly, add 2 tablespoons bottled lemonjuice. Heat to boiling and boil or 3 to 4 minutes. Use one o the tests described on page 7-5to determine jelly doneness. Remove rom heat, quickly skim o oam, and ll sterile jars(see page 1-14), leaving 1/4-inch headspace. Wipe rims o jars with a dampened clean papertowel. Adjust new lids and process.

RecommendedprocesstimeforRemadeSoftJelliesinaboiling-watercanner


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guide 7 home can

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