Michigan State University Extension
Preserving Food Safely - 01600961


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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