Michigan State University Extension
Preserving Food Safely - 01600548
10/13/97

### JAM MAKING TIPS (From the Ball Blue Book)

     1.  Always use the full amount of sugar called for in  the

    recipe.
      Reducing the amount of sugar may prevent  the  jam

    from
    setting up.

     2.  Always  prepare  only  one  batch of jam  at  a  time.

    Doubling
    the recipe may prevent the jam from setting up.

     3.  Always use fresh, ripe fruit. As fruit  becomes  over-

    ripe,
     its natural pectin content decreases and the  gelling

    ability
    of the fruit is reduced.

     4. Finely chop all fruits used for making jams, but do not

    puree
     them. Pureed fruit will add too much liquid  and  too

    much
    fruit for a good gel.

     5.  Use  only the type of pectin called for in  a  recipe.

    Liquid
     or powdered pectin may be used, but they may not  be

    substituted
    for each other.

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