 |
Jams and Jellies
Jam, jelly and preserve making in one of the easiest and most enjoyable
uses for your Granite Ware water bath canner that the whole family can
enjoy. Jelly is made from pure fruit juice while jam contains
chopped or crushed fruits. Preserves contain fruits that are left
whole or in large pieces.
Jam, jelly and preserve recipes all contain three essential
ingredients: fruit, pectin and sugar. Pectin, a substance
found naturally in fruit, helps mixtures gel or set up. Most recipes
call for added pectin to ensure gelling. Sugar is also added to
further aid in gel formation, sweetening, and acts as a
preservative.
These ingredients are all combined and brought to a boil according to
your recipe. Next the mixture needs to be preserved by processing in
a boiling water canner. Use fresh, ripe fruit, carefully measure
your ingredients and prepare only one batch at a time. Do not double
recipes because the quantity affects the required cooking time, and the
mixture may not set properly.
After processing, test seals, wipe off jars and lids, label and
date. Store in a dry, cool, dark place for up to one year.
Raspberry Jam
2 quarts raspberries
1 package (1 3/4 ounces) powdered fruit pectin
1/3 cup water
1 tablespoon lemon juice
6 cups sugar
Combine raspberries, pectin, water and lemon juice in a large pot.
Bring to a boil over high heat, stirring frequently. Add sugar,
stirring until dissolved. Return to a rolling boil. Boil and
stir for 1 minute. Remove from heat. Skim off foam with
metal spoon, if necessary. Ladle jam into canning jars. Leave 1/4
inch headspace. Wipe
jar rims, place on lids, tighten bands. Process jars in a Granite
Ware water bath canner for 10 minutes. Makes 5 half pints.
Fruit Delight Jam
3 cups chopped pears
1 large orange, peeled and chopped
3/4 cup crushed pineapple
2 tablespoons lemon juice
1/4 cup chopped maraschino cherries
1 package (1 3/4 ounces) powdered fruit pectin
5 cups sugar
Combine pears, orange, pineapple, lemon juice, maraschino cherries and
pectin in a large pot. Bring to a full boil over high heat,
stirring frequently. Add sugar, stirring until dissolved.
Return to a full boil. Boil hard for 1 minute, stirring
constantly. Remove from heat. Skim off foam with a metal
spoon, if necessary. Ladle jam into canning jars. Leave 1/4
inch headspace. Wipe
jar rims, place on lids, tighten bands. Process jars in a Granite
Ware water bath canner for 10 minutes. Makes 7 half pints.
Blushing Grape Jelly
2 cups cranberry juice
3/4 cup grape juice
1 package (1 3/4 ounce) powdered fruit pectin
3 1/4 cups sugar
Combine cranberry juice, grape juice and pectin in a large pot.
Stir until smooth. Heat to a full boil over high heat, stirring
constantly. Add sugar, stirring until dissolved. Return to a
full boil. Boil and stir for 1 minute. Remove from heat.
Skim off foam with a metal spoon, if necessary. Ladle jelly into hot
canning jars. Leave 1/4 inch headspace. Wipe
jar rims, place on lids, tighten bands. Process jars in a Granite
Ware water bath canner for 5 minutes. Makes 5 half pints.
Strawberry Jelly
3 quarts strawberries
To make strawberry juice, remove caps from fruit, crush and simmer for
5 minutes in a covered pot, stirring occasionally. Place prepared
fruit in a dampened jelly bag or in several layers of cheese cloth.
Let juice drip, do not squeeze the bag.
3 1/2 cups prepared strawberry juice
4 1/2 cups sugar
1 package (1 3/4 ounces) powdered fruit pectin
Place juice in a large pot. Stir pectin into juice until
smooth. Bring to a full boil over high heat, stirring
constantly. Add sugar, stirring until dissolved. Return to a
full rolling boil. Boil for 1 minute, stirring constantly.
Remove from heat. Skim off foam with a metal spoon, if
necessary. Ladle jelly into hot canning jars.
Leave 1/4 inch headspace. Wipe
jar rims, place on lids, tighten bands. Process jars in a Granite
Ware water bath canner for 5 minutes. Makes 6 half pints.
Apple Preserves
6 cups peeled, cored, sliced apples
1 cup water
2 tablespoons lemon juice
1 package (1 3/4 ounces) powdered fruit pectin
1/2 cup thinly sliced lemon
4 cups sugar
2 teaspoons nutmeg
1/2 teaspoon mace
In a large pot, combine apples, water and lemon juice. Cover and
simmer for 10 minutes. Add pectin and bring to a boil, stirring
frequently. Add lemon slices and sugar, stir until sugar is
dissolved. Return to a full boil and boil hard for 1 minute,
stirring constantly. Remove from heat. Skim off foam with a
metal spoon, if necessary. Stir in nutmeg and mace. Ladle
preserves into hot canning jars.
Leave 1/4 inch headspace. Wipe
jar rims, place on lids, tighten bands. Process jars in a Granite
Ware water bath canner for 10 minutes. Makes 6 half pints
Sour Cherry Preserves
3 pounds pitted red sour cherries
1 package (1 3/4 ounces) powdered fruit pectin
5 cups sugar
Combine cherries and pectin in a large pot. Bring to a boil,
stirring frequently. Add sugar, stir until dissolved. Return
to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam with a metal spoon, if
necessary. Ladle preserves into hot canning jars.
Leave 1/4 inch headspace. Wipe
jar rims, place on lids, tighten bands. Process jars in a Granite
Ware water bath canner for 15 minutes. Makes 6 half pints
|
|
