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Jam and jelly making basics
Jams and jellies are among the most popular preserved foods. Not only are they delicious, they can also be used in many ways and are the perfect way to preserve large quantities of fruit. Getting them right may take some practice, but it’s well worth the effort.
Equipment
Making jams and jellies doesn't require much equipment. Here’s what you’ll need.
· Saucepan – You’ll cook the fruit in an appropriately sized saucepan. Make sure the pan is large enough to allow for boiling and stirring without spillage. There are specialty jam and jelly pans, but they are expensive and not necessary. A large saucepan or stockpot will do the job perfectly for you.
· Jelly bag or cheesecloth – If you’re making jelly out of firm fruits you’ll need some way to strain out the juice. If you choose to use cheesecloth, use at least two layers. Jelly bags may be purchased where you buy your canning supplies or made out of muslin or unbleached calico.
· Jars – Jars that can withstand high temperatures (for sterilising and to handle the boiling hot jam) and lids with sound seals are essential. You can use preserving jars or re-use jam jars you already have.
· Preserving Pan – Since jams and jellies are high in acid, they may be bottled using a water bath canner.
Ingredients
The ingredients you’ll use for your jam or jelly vary by recipe, but there are certain basic ingredients that you should know about.
· Fruit – Fruit is what gives jams and jellies their flavor and color. Some of the most popular fruits to use include grapes, strawberries and apples. Certain vegetables may also be used, such as rhubarb and peppers.
· Pectin – Pectin is essential for gel formation. Most jam and jelly recipes call for added pectin. Some firm fruits, such as berries, apricots and peaches, contain enough natural pectin for jam and jelly making. However, adding pectin can increase the yield and flavour.
· Acid – Acid is also instrumental in gel formation. Most fruits contain sufficient acid for making jam or jelly, but some may require the addition of lemon juice or citric acid. I add a tablespoon of lemon juice per kilo of fruit to my jam and it works every time.
· Sugar – Sugar gives jams and jellies their sweet flavour, but it also serves two other important purposes. It aids in gelling and it acts as a preservative. The sugar binds with the liquid, helping prevent the growth of microorganisms that can cause spoiling and food poisoning. Low-sugar jams require the addition of gelatin for proper thickening and should be refrigerated and used within 4 weeks instead of canned.
The Basics of Preparation
If you’re new to making jams and jellies, it’s easiest to follow a recipe with step-by-step instructions but there are some basic steps you should know before you get started. Here’s a brief overview.
1. Prepare the fruit. All fruits should be washed first. Soft fruits and berries should be crushed, while firm fruits should be cut into small pieces. Peels and cores are removed when making jam, but may be left intact for jelly. Some fruits require added water, and lemon juice may be added for tartness.
2. Cook. When making jelly, the fruit is simmered until soft, then strained through the cheesecloth or jelly bag. Sugar and pectin are added according to the recipe’s instructions, and the mixture brought to a boil. The steps for jam are essentially the same, except straining is not required. Cooking times vary by fruit.
3. Skim off the foam. Once cooking is complete, the mixture is removed from heat and the foam quickly skimmed off.
4. Fill containers and process. The mixture should be poured into hot jars or containers immediately. Fill them no higher than ¼ inch from the top. Wipe off the rims, put the lids in place and process in the boiling water bath for 6 minutes if you are using that method. Otherwise put the hot jam or jelly into the jars, seal, tighten the lids and leave them to seal themselves.
Equipment
Making jams and jellies doesn't require much equipment. Here’s what you’ll need.
· Saucepan – You’ll cook the fruit in an appropriately sized saucepan. Make sure the pan is large enough to allow for boiling and stirring without spillage. There are specialty jam and jelly pans, but they are expensive and not necessary. A large saucepan or stockpot will do the job perfectly for you.
· Jelly bag or cheesecloth – If you’re making jelly out of firm fruits you’ll need some way to strain out the juice. If you choose to use cheesecloth, use at least two layers. Jelly bags may be purchased where you buy your canning supplies or made out of muslin or unbleached calico.
· Jars – Jars that can withstand high temperatures (for sterilising and to handle the boiling hot jam) and lids with sound seals are essential. You can use preserving jars or re-use jam jars you already have.
· Preserving Pan – Since jams and jellies are high in acid, they may be bottled using a water bath canner.
Ingredients
The ingredients you’ll use for your jam or jelly vary by recipe, but there are certain basic ingredients that you should know about.
· Fruit – Fruit is what gives jams and jellies their flavor and color. Some of the most popular fruits to use include grapes, strawberries and apples. Certain vegetables may also be used, such as rhubarb and peppers.
· Pectin – Pectin is essential for gel formation. Most jam and jelly recipes call for added pectin. Some firm fruits, such as berries, apricots and peaches, contain enough natural pectin for jam and jelly making. However, adding pectin can increase the yield and flavour.
· Acid – Acid is also instrumental in gel formation. Most fruits contain sufficient acid for making jam or jelly, but some may require the addition of lemon juice or citric acid. I add a tablespoon of lemon juice per kilo of fruit to my jam and it works every time.
· Sugar – Sugar gives jams and jellies their sweet flavour, but it also serves two other important purposes. It aids in gelling and it acts as a preservative. The sugar binds with the liquid, helping prevent the growth of microorganisms that can cause spoiling and food poisoning. Low-sugar jams require the addition of gelatin for proper thickening and should be refrigerated and used within 4 weeks instead of canned.
The Basics of Preparation
If you’re new to making jams and jellies, it’s easiest to follow a recipe with step-by-step instructions but there are some basic steps you should know before you get started. Here’s a brief overview.
1. Prepare the fruit. All fruits should be washed first. Soft fruits and berries should be crushed, while firm fruits should be cut into small pieces. Peels and cores are removed when making jam, but may be left intact for jelly. Some fruits require added water, and lemon juice may be added for tartness.
2. Cook. When making jelly, the fruit is simmered until soft, then strained through the cheesecloth or jelly bag. Sugar and pectin are added according to the recipe’s instructions, and the mixture brought to a boil. The steps for jam are essentially the same, except straining is not required. Cooking times vary by fruit.
3. Skim off the foam. Once cooking is complete, the mixture is removed from heat and the foam quickly skimmed off.
4. Fill containers and process. The mixture should be poured into hot jars or containers immediately. Fill them no higher than ¼ inch from the top. Wipe off the rims, put the lids in place and process in the boiling water bath for 6 minutes if you are using that method. Otherwise put the hot jam or jelly into the jars, seal, tighten the lids and leave them to seal themselves.