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

Making Jelly Without Added Pectin

  • Recipe Submitted by on

Category: Canning, Jellies

 Ingredients List

  • Use only firm fruits naturally high in pectin. Selct a mixture of about 3/4
  • ripe and 1/4 underripe fruit. Do not use commercially canned or frozen
  • fruit juices. Their pectin content is too low. Wash all fruits thoroughly
  • before cooking. Crush soft fruits or berries; cut firmer fruits into small
  • pieces. Using the peels and cores adds pectin to the juice during cooking.
  • Add water to fruits that require it, as listed in the table of ingredients
  • below. Put fruit and water in large saucepan and bring to a boil. Then
  • simmer according to the times below until fruit is soft, while stirring to
  • prevent scorching. One pound of fruit should yield at least 1 cup of clear
  • juice. EXTRACTING JUICES AND MAKING JELLY
  • To Extract Juice:
  • Fruit: Apples. Cups of Water to be Added per Pound of Fruit: 1. Minutes to
  • Simmer Fruit before Extracting Juice: 20 to 25. Sugar to be added to each
  • cup of Strained Juice: 3/4 cup. Lemon Juice to be added to each cup of
  • Strained Juice: 1-1/2 tsp (opt). Yield from 4 Cups of Juice: 4 to 5
  • half-pints.
  • Fruit: Blackberries. Cups of Water to be Added per Pound of Fruit: None or
  • 1/4. Minutes to Simmer Fruit before Extracting Juice: 5 to 10. Sugar to be
  • added to each cup of Strained Juice: 3/4 to 1 cup. Lemon Juice to be added
  • to each cup of Strained Juice: None. Yield from 4 Cups of Juice: 7 to 8
  • half-pints.
  • Fruit: Crab Apples. Cups of Water to be Added per Pound of Fruit: 1.
  • Minutes to Simmer Fruit before Extracting Juice: 20 to 25. Sugar to be
  • added to each cup of Strained Juice: 1 cup. Lemon Juice to be added to each
  • cup of Strained Juice: None. Yield from 4 Cups of Juice: 4 to 5 half-pints.
  • Fruit: Grapes. Cups of Water to be Added per Pound of Fruit: None or 1/4.
  • Minutes to Simmer Fruit before Extracting Juice: 5 to 10. Sugar to be added
  • to each cup of Strained Juice: 3/4 to 1 cup. Lemon Juice to be added to
  • each cup of Strained Juice: None. Yield from 4 Cups of Juice: 8 to 9
  • half-pints.
  • Fruit: Plums. Cups of Water to be Added per Pound of Fruit: 1/2. Minutes to
  • Simmer Fruit before Extracting Juice: 15 to 20. Sugar to be added to each
  • cup of Strained Juice: 3/4 cup. Lemon Juice to be added to each cup of
  • Strained Juice: None. Yield from 4 Cups of Juice: 8 to 9 half-pints. When
  • fruit is tender, strain through a colander, then strain through a double
  • layer of cheesecloth or a jelly bag. Allow juice to drip through, using a
  • stand or colander to hold the bag. Pressing or squeezing the bag or cloth
  • will cause cloudy jelly.
  • Using no more than 6 to 8 cups of extracted fruit juice at a time, measure
  • fruit juice, sugar, and lemon juice according to the ingredients in the
  • table and heat to boiling. Stir until the sugar is dissolved. Boil over
  • high heat to the jellying point. To test jelly for doneness, use one of the
  • following methods.
  • Temperature test: Use a jelly or candy thermometer and boil until mixture
  • reaches the following temperatures at the altitudes of:
  • 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.
  • Sheet or spoon test: Dip a cool metal spoon into the boiling jelly mixture.
  • Raise the spoon about 12 inches above the pan (out of steam). Turn the
  • spoon so the liquid runs off the side. The jelly is done when the syrup
  • forms two drops that flow together and sheet or hang off the edge of the
  • spoon.
  • Remove from heat and quickly skim off foam. Fill sterile jars with jelly.
  • For more information see "Jars and Lids". Use a measuring cup or ladle the
  • jelly through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust
  • lids and process.
  • Recommended process time for Jelly 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

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Making Peanut Butter
Categories: New, Text, Import
Yield: 1 Servings

1 1/2 lb Roasted peanuts, unsalted in
-the shell
Salt to taste
2 tb Cooking oil or margarine, to
-3 tbsp
Hand - turned meat grinder
-or food grinder
Mixing spoon
Bowls for peanuts and shells
Serving bowl; knifes for
-spreading

Shell the peanuts using various methods. Using ones mouth is not
acceptable, due to spread over germs. Younger children may need help. Take
off peanut skins also. After a goodly supply has accumulated set up meat
grinder and children begin grinding. Add oil, enough so mixture is
spreadable. Add salt. Serve in a small bowl with crackers. Children are
encouraged to spread their own peanut butter and enjoy this snack they have
made themselves.

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