Michigan State University Extension
Preserving Food Safely - 01600551
10/13/97

### TIPS TO ASSURE QUALITY JAM/JELLY

     Use  reliable recipes with detailed instructions.  Recipes

    that
     come  with  liquid or  powdered  pectin  products  are

    reliable
     as are the recipes in the recipe section  of  this

    database.

     FOLLOW INSTRUCTIONS CAREFULLY. If the recipe says to "boil

    hard
    for one minute," use a clock.

     MEASURE  THE  INGREDIENTS CAREFULLY.  Remember  --  fruit,

    pectin,
     acid  and  sugar  have to be  present in the  right

    amounts
    for jelly or jam to "set up."

     NEVER  CUT DOWN ON THE AMOUNT OF SUGAR. It takes a lot  of

    sugar
     for a gel to be formed. If you use less, you'll  wind

    up
    with syrup.

     NEVER  DOUBLE A RECIPE. If a double batch of jelly or  jam

    is
     cooked for the usual time, it will be  undercooked;

    thejelly
     or jam will be soft and runny. If boiled  longer,

    it
    will have a caramelized flavor and dark

    color.

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