Michigan State University Extension
Preserving Food Safely - 01600549
10/13/97

### MAKING CONSERVES, MARMALADES, PRESERVES

     Because  the  products  contain fruit pulp  or  pieces  of

    fruit,
     they tend to stick to the kettle during cooking  and

    require
    constant stirring to prevent scorching.

     Wash  the  fruit and remove the stems and  blossoms.  Peel

    peaches,
    pears, tomatoes, pineapples and quinces. Then shred

    the
     pineapple  after removing the core. For  tomatoes,  cut

    slits
     and  squeeze  out the seeds; cut  large  tomatoes  in

    quarters
    and  leave  small ones  whole.  Thinly slice pears,

    peaches
    and quinces after halving and coring and/or pitting.

    Take
    the pits from  sour  cherries.  Leave  strawberries and

    raspberries
    whole.

    With
    Added Pectin

     When  powdered  pectin  is used in  making  conserves  and

    marmalades,
     combine powdered pectin  with unheated  crushed

    fruit.
      Mix well.  Bring to a full boil with  bubbles  over

    the
    entire surface. Add sugar and boil hard for 1 minute.

    Without
    Added Pectin

     Conserves,  marmalades  and preserves made  without  added

    pectin
    require longer cooking than those with added  pectin.

    The
     most  reliable  way  to judge  doneness  is  to  use  a

    thermometer.
    Before making the product, take the temperature

    of
     boiling  water  (212  degrees  Fahrenheit at sea level).

    Cook
     the   fruit   mixture   to  a  temperature  9  degrees

    Fahrenheit
     higher than the boiling point of water.   For  a

    softer
    product, shorten the cooking time; for a firmer  one,

    lengthen
    the cooking time.

     It is important to stir the mixture thoroughly just before

    taking
    the temperature, to place the thermometer  vertically

    at
     the center of the kettle, and to have the  bulb  covered

    with
     fruit  mixture  but not touching  the  bottom  of  the

    kettle.
    Read the thermometer at eye level.

     If  you  have no thermometer, cook products  made  without

    added
    pectin until they have thickened somewhat. In  judging

    thickness,
     allow  for  the  additional  thickening  of  the

    mixture
    as it cools. The refrigerator test for jelly may  be

    used.

     Process all these products in a boiling water bath canner.

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