• Prep Time:
  • Cooking Time:
  • Serves: 1 Recipe

Making Jam Without Added Pectin

  • Recipe Submitted by on

Category: Canning, Jams & Preserves

 Ingredients List

  • Wash and rinse all fruits thoroughly before cooking. Do not soak. For best
  • flavor, use fully ripe fruit. Remove stems, skins, and pits from fruit; cut
  • into pieces and crush. For berries, remove stems and blossoms and crush.
  • Seedy berries may be put through a sieve or food mill. Measure crushed
  • fruit into large saucepan using the ingredient quantities specified in
  • Table 1.
  • Table 1. Ingredient Quantities.
  • Fruit: Apricots. Cups Crushed Fruit: 4 to 4-1/2. Cups Sugar: 4. Tbs. Lemon
  • Juice: 2. Yield (Half-pints): 5 to 6.
  • Fruit: Berries. Cups Crushed Fruit: 4. Cups Sugar: 4. Tbs. Lemon Juice: 0.
  • Yield (Half-pints): 3 to 4.
  • Fruit: Peaches. Cups Crushed Fruit: 5-1/2 to 6. Cups Sugar: 4 to 5. Tbs.
  • Lemon Juice: 2. Yield (Half-pints): 6 to 7.
  • Add sugar and bring to a boil while stirring rapidly and constantly.
  • Continue to boil until mixture thickens. Use one of the following tests to
  • determine when jams and jellies are ready to fill. Remember to allow for
  • thickening during cooling.
  • Temperature test: Use a jelly or candy thermometer and boil until mixture
  • reaches the temperature for your altitude. For more information see "Making
  • Jelly Without Added Pectin".
  • Sea Level: 220 degrees F.
  • 1,000 ft: 218 degrees F.
  • 2,000 ft: 216 degrees F.
  • 3,000 ft: 214 degrees F.
  • 4,000 ft: 212 degrees F.
  • 5,000 ft: 211 degrees F.
  • 6,000 ft: 209 degrees F.
  • 7,000 ft: 207 degrees F.
  • 8,000 ft: 205 degrees F.
  • Refrigerator test: Remove the jam mixture from the heat. Pour a small
  • amount of boiling jam on a cold plate and put it in the freezing
  • compartment of a refrigerator for a few minutes. If the mixture gels, it is
  • ready to fill.
  • Remove from heat and skim off foam quickly. Fill sterile jars with jam. For
  • more information see "Jars and Lids". Use a measuring cup or ladle the jam
  • through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and
  • process.
  • Table 2. Recommended process time for Jams without Added Pectin in a
  • boiling-water canner.
  • Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
  • Altitudes of 0 - 1,000 ft: 5 min.
  • 1,001 - 6,000 ft: 10 min.
  • Above 6,000 ft: 15 min.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Making Jams and Jellies with Added Pectin
Categories: Canning, Preserves
Yield: 1 Recipe

Fresh fruits and juices as well as commercially caned or frozen fruit juice
can be used with commercially prepared powdered or liquid pectins. The
order of combining ingredients depends on the type of pectin used. Complete
directions for a variety of fruits are provided with packaged pectin. Jelly
or jam made with added pectin requires less cooking and generally gives a
larger yield. These products have more natural fruit flavors, too. In
addition, using added pectin eliminates the need to test hot jellies and
jams for proper gelling. Adding 1/2 teaspoon of butter or margarine with
the juice and pectin will reduce foaming. However, these may cause
off-flavor in a long-term storage of jellies and jams. Recipes available
using packaged pectin include:

JelliesApple, crab apple, blackberry, boysenberry, dewberry, currant,
elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry,
loganberry, rhubarb, and strawberry.

JamsApricot, blackberry, boysenberry, dewberry, loganberry, red
raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry, grape,
orange marmalade, peach, pear, plum, rhubarb, strawberry, and spiced

Be sure to use Mason canning jars, self-sealing two-piece lids, and a
5-minute process (corrected for altitude, as necessary) in boiling water.
For more information about jams and jellies see "Preparing butters, jams,
jellies, and marmalades".

Purchase fresh fruit pectin each year. Old pectin may result in poor gels.
Follow the instructions with each package and the process times recommended
in Table 1. Table 1. Recommended process time for Jellies and Jam with
Added Pectin in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

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