How to make homemade jams and jelly?
I need some recipes with step by step instructions. And a list of everything I will need.
How to Make Jams and Jellies Equipment You Will Need
* Large Cooking Pot * Canning jars * Jar lids and bands * Colander or food mill * Boiling-water Canner
Jam and Jelly Methods
(With or Without Added Pectin.)
Without Added Pectin:
If you are making jam or jelly, and you do not want to add commercial pectin, you should use these pointers:
For Jelly:
* Add peels and cores to the fruit while it is cooking. This will add pectin to the juice so it will gel better.
* Only use fresh juice, not canned or frozen.
* Don’t overcook. Pectin breaks down after prolonged cooking.
* Jelly is done when it hangs of the edge of a spoon. I also use this test for jam; it works for me.
For Jam:
* Wash fruit, but don’t soak it.
* Crush fruit, but don’t puree it.
* To prevent scorching, you can bake your jam in the oven. Simply cook it on the stovetop until ingredients are well mixed and start to boil, then transfer it to the oven, stirring occasionally.
* You will know when your jam is done if it quickly gels after placing a small amount of it in the freezer for a minute.
With Added Pectin:
This is the quickest way to make jams and jellies. Follow these pointers for a successful jelly or jam making experience:
For Jams and Jellies:
* You may use canned or frozen fruits and juices, as well as fresh, to make jams and jellies with added pectin.
* Simply time the cooking process according to the package directions, and your jams and jellies should gel to the right consistency.
* To double check for doneness, use the “freezer test” or “spoon test” mentioned above.
* Adding pectin may cause the jam or jelly to foam. This is unattractive, but can still be eaten. You may want to “scrape” the foam off before pouring the jam or jelly into jars.
* Remember that old pectin may or may not gel. Use at your own risk!
* No need to search for recipes when you are going to use commercially prepared pectin. Recipes are include in the box.
Jam Recipes
Blackberry and Apricot:Wash apricots,pit and slice. Wash berries,heat, and crush. For every cup of apricots,add 1/3 cup blackberry juice and 1 cup blackberries, and 1 1/2 cup sugar. Boil until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner.
Cranberry:Wash cranberries.Cook, mash, and put through strainer. For every 8 cups cranberries, add 1 c. water, 1 c. vinegar, 1 T. ground cinnamon, 1/2 T. ground cloves, 1/2 T. ground allspice, and 6 cups sugar. Boil until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner.
Grape:Wash grapes and heat with enough water to prevent scorching. When juicey, run the grapes through a colander, sqeezing the pulp through the holes. To every 2 quarts of grapes, add 6 cups sugar.Cook until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars, leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner.
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Jelly Recipes
Blackberry:Wash berries. For every pound of blackberries, add 1/4 cup of water and cook for 10 minutes. Press through a cheesecloth or jelly bag. For every cup of blackberry juice, add 1 cup of sugar.Cook until done, stirring constantly.(Use the spoon test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.Process 5 minutes in a boiling-water canner.
Dandelion:Pick and wash 1 quart dandelion blossoms (no stems.) Boil blossoms for 3 minutes and drain. Save the liquid for the jelly. Using 3 cups of the dandelion liquid, add 4 1/2 cups of sugar and 1 box pectin. You can add 1 tsp. lemon or orange extract for flavor.Boil until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.
Grape:Wash and crush grapes. Add enough water to keep grapes from scorching and boil until soft (about 15 min.)Strain through cheesecloth or a jelly bag, pressing done to extract all juice.Let stand overnight so sediment can settle. The next morning pour juice off and discard the sediment. Then, for each cup of boiling juice, add 3/4 cup sugar.Cook until done, stirring constantly.(Use the spoon test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace,and seal.Process 5 minutes in a boiling-water canner.
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Making home made jelly
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