Michigan State University Extension
Preserving Food Safely - 01600891
10/13/97

### MAKING JAMS AND JELLIES WITH ADDED PECTIN

        Fresh fruits and juices as well as commercially  canned

    or
    frozen fruit juice can be used with commercially prepared

    powdered
      or  liquid  pectins.   The  order  of   combining

    ingredients
     depends on the type of pectin  used.   Complete

    directions
     for  a  variety  of  fruits  are  provided  with

    packaged
     pectin.   Jelly  or jam  made  with  added  pectin

    requires
     less cooking and generally gives a  larger  yield.

    These
     products  have more natural fruit flavors,  too.   In

    addition,
    using added pectin eliminates the need to test hot

    jellies
    and jams for proper gelling.  Adding 1/2 teaspoon of

    butter
     or margarine with the juice and pectin  will  reduce

    foaming.
      However, these may cause off-flavor in  long-term

    storage
    of jellies and jams.

    Recipes
    available using packaged pectin include:

    JELLIES--Apple,
       crabapple,    blackberry,    boysenberry,

    dewberry,
     currant, elderberry, grape, mayhaw, mint,  peach,

    plum,
     black  or  red raspberry,  loganberry,  rhubarb,  and

    strawberry.

    JAMS--Apricot,
        blackberry,    boysenberry,     dewberry,

    loganberry,
     red raspberry, youngberry,  blueberry,  cherry,

    currant,
     fig, gooseberry, grape, orange  marmalade,  peach,

    pear,
    plum, rhubarb, strawberry, and spiced tomato.

        Be  sure to use hot,  sterilized  Mason  canning  jars,

    (see
    directions below for  sterilizing jars),   self-sealing

    two-
    piece  lids,  and  a  5-minute  process  (corrected for

    altitude,
    as necessary) in boiling water.

        Purchase fresh pectin each year.  Old pectin may result

    in
    poor gels.  Follow the instructions with each package and

    process
    as below:

    Sterilization
    of Empty Jars

        To sterilize empty jars, place them  right side  up  on

    the
    rack  in a boiling-water  canner.  Fill  the  canner and

    jars
    with  hot (not boiling)  water to 1 inch above the tops

    of
     the  jars.   Boil  10  minutes at altitudes of less than

    1,000
     feet.  At higher elevations, boil 1 additional minute

    for
    each additional 1,000 feet elevation.  Remove and drain

    hot
    sterilized jars one at a time as filled.

          RECOMMENDED PROCESS TIMES FOR JELLIES AND JAM

           WITH ADDED PECTIN IN A BOILING-WATER CANNER

                    Process Times at Altitudes of

    Style

    of
            Jar         0-             1001-         6001-

    Pack
          Size        1000 ft.       6000 ft.      8000 ft.

    Hot
         Half-pints    5 min.         10 min.       15 min.

            or pints

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.