Michigan State University Extension
Preserving Food Safely - 01600889
10/13/97

### MAKING JELLY WITHOUT ADDED PECTIN

        Use only firm fruits naturally high in pectin.   Select

    a
    mixture of about 3/4 ripe and l/4 underripe fruit.  Do not

    use
     commercially  canned  or frozen  fruit  juices.   Their

    pectin
     content  is  too low.  Wash  all  fruits  thoroughly

    before
     cooking.  Crush soft fruits or berries;  cut  firmer

    fruits
     into small pieces.  Using the peels and  cores  adds

    pectin
     to  the juice during cooking.  Add water  to  fruits

    that
     require  it,  as listed in the  table  of  ingredients

    below.
     Put fruit and water in large saucepan and bring to a

    boil.
     Then simmer according to the times below until  fruit

    is
    soft, while stirring to prevent scorching.  One pound  of

    fruit
    should yield at least l cup of clear juice.

    EXTRACTING
    JUICES AND MAKING JELLY

        To Extract Juice

                                  Ingredients          YIELD

    Cups
    of Water    Minutes       Added to Each Cup    From 4

    To
    Be Added      to Simmer     of Strained Juice    Cups of

    Per
    Pound       Fruit Before                        Juice

    of
    Fruit        Extracting     Sugar  Lemon Juice   (Half-

                     Juice          (Cups)   (Tsp.)     pints)

    Apples
             20 to 25       3/4        l-l/2(opt) 4 to 5

    (1)

    Blackberries
        5 to l0       3/4 to l   None       7 to 8

    (None
    or 1/4)

    Crabapples
         20 to 25       l          None       4 to 5

    (1)

    Grapes
              5 to l0       3/4 to l   None       8 to 9

    (None
    or 1/4)

    Plums
              l5 to 20       3/4        None       8 to 9

    (1/2)

        When  fruit is tender, strain through a colander,  then

    strain
    through a double layer of cheesecloth 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 of extracted fruit juice

    at
     a  time,  measure fruit juice, sugar   and  lemon  juice

    according
    to the ingredients in the table above and heat  to

    boiling.
     Stir until the sugar is dissolved.  Boil over high

    heat
    to the jellying point.  To test jelly for doneness, use

    one
    of the following methods.

        TEMPERATURE TEST--Use a jelly or candy thermometer  and

    boil
     until mixture  reaches the following  temperatures  at

    altitudes
    of:

    Sea
      l000   2000   3000   4000  5000   6000   7000   8000

    Lev.
      Ft.    Ft.    Ft.    Ft.   Ft.    Ft.    Ft.    Ft.

    220
    F  218 F  216 F  214 F  212 F 211 F  209 F  207 F  205 F

        SHEET  OR SPOON TEST--Dip a cool metal spoon  into  the

    boiling
     jelly  mixture.  Raise  the spoon  about  l2 inches

    above
     the  pan  (out of steam).   Turn  the  spoon  so  the

    liquid
     runs off  the side.  The  jelly is   done  when  the

    syrup
     forms  two  drops that flow  together  and  sheet  or

    hang
    off the edge of the spoon.

        Remove from heat and quickly skim off foam.   Fill  hot

    sterile
     jars  (see  directions  below for sterilizing jars)

    with
    jelly.  Use a measuring cup or ladle the jelly  through

    through
    a wide-mouthed funnel, leaving   1/4-inch headspace.

    Adjust
    lids and process.

    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 JELLY WITHOUT

              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                15

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