Michigan State University Extension
Preserving Food Safely - 01600961
10/13/97

### METHODS OF MAKING JAMS AND JELLIES

        There are two basic methods of making jams and jellies.

    The
     standard method, which does not require  added  pectin,

    works
    best with fruits naturally high in  pectin.  The other

    method,
     which  requires  the use of  commercial  liquid  or

    powdered
     pectin, is much quicker.  The gelling  ability  of

    various
      pectins  differs.    To  make   uniformly   gelled

    products,
     be  sure  to add  the  quantities  of  commercial

    pectins
     to specific fruits as instructed on  each  package.

    Overcooking
     may  break  down  pectin  and  prevent   proper

    gelling.
      When  using either method, make one  batch  at  a

    time,
     according to the recipe.  Increasing  the  quantities

    often
     results in soft gels.  Stir constantly while  cooking

    to
    prevent burning.  Recipes are developed for specific  jar

    sizes.
     If jellies are filled into larger jars,  excessively

    soft
    products may result.

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