Michigan State University Extension
Preserving Food Safely - 01600551
10/13/97

TIPS TO ASSURE QUALITY JAM/JELLY

 Use  reliable recipes with detailed instructions.  Recipes

that
 come  with  liquid or  powdered  pectin  products  are

reliable
 as are the recipes in the recipe section  of  this

database.
                                                  

 FOLLOW INSTRUCTIONS CAREFULLY. If the recipe says to "boil

hard
for one minute," use a clock.                          

 MEASURE  THE  INGREDIENTS CAREFULLY.  Remember  --  fruit,

pectin,
 acid  and  sugar  have to be  present in the  right

amounts
for jelly or jam to "set up."                       

 NEVER  CUT DOWN ON THE AMOUNT OF SUGAR. It takes a lot  of

sugar
 for a gel to be formed. If you use less, you'll  wind

up
with syrup.                                              

 NEVER  DOUBLE A RECIPE. If a double batch of jelly or  jam

is
 cooked for the usual time, it will be  undercooked;     

thejelly
 or jam will be soft and runny. If boiled  longer, 

it
will have a caramelized flavor and dark                  

color.
                                                     

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.