Michigan State University Extension
Preserving Food Safely - 01600541
10/13/97
A large kettle is essential when making jams and jellies. To bring the jelly mixture to a full boil without boiling over, use an 8 or 10 quart kettle with a broad, flat bottom.
A jelly bag or fruit press may be used for extracting fruit juice for jellies. The bag may be made of several thicknesses of closely woven cheesecloth or of firm, unbleached muslin. Use a jelly bag or cheesecloth to strain pressed juice. A special stand or colander will hold the jelly bag. Jelly bags or cloths should be damp when extracting juice.
A jelly, candy or deep-fat thermometer helps determine doneness when making fruit products without added pectin.
Other kitchen equipment that might be useful includes a quart measure, measuring cup and spoons, paring and utility knives, food chopper, masher, reamer, grater, bowls, wire basket, colander, long-handled spoon, ladle, clock with second hand and household scale.
A boiling water bath canner will be needed to process seal jellied fruit products.