Michigan State University Extension
Preserving Food Safely - 01600541
10/13/97

### JAM AND JELLY EQUIPMENT

     A large kettle is essential when making jams and  jellies.

    To
     bring the jelly mixture to a full  boil without  boiling

    over,
    use an 8 or 10 quart kettle with a broad, flat bottom.

     A  jelly  bag or fruit press may be  used  for  extracting

    fruit
     juice  for jellies. The bag may be  made  of  several

    thicknesses
     of  closely  woven  cheesecloth  or  of   firm,

    unbleached
    muslin. Use a jelly bag or cheesecloth to  strain

    pressed
     juice. A special stand or  colander will  hold  the

    jelly
     bag.   Jelly  bags  or  cloths should  be  damp  when

    extracting
    juice.

     A   jelly,  candy or deep-fat thermometer helps  determine

    doneness
    when  making fruit products without added pectin.

     Other  kitchen equipment that might be useful  includes  a

    quart
    measure, measuring cup and spoons, paring and  utility

    knives,
     food chopper, masher, reamer, grater,  bowls,  wire

    basket,
     colander,  long-handled spoon,  ladle,  clock  with

    second
    hand and household scale.

     A boiling  water bath canner  will  be  needed  to process

    seal
    jellied fruit  products.

##### 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.