Michigan State University Extension
Preserving Food Safely - 01600549


  Because  the  products  contain fruit pulp  or  pieces  of
fruit,  they tend to stick to the kettle during cooking  and
require constant stirring to prevent scorching.             

  Wash  the  fruit and remove the stems and  blossoms.  Peel
peaches, pears, tomatoes, pineapples and quinces. Then shred
the  pineapple  after removing the core. For  tomatoes,  cut
slits  and  squeeze  out the seeds; cut  large  tomatoes  in
quarters and  leave  small ones  whole.  Thinly slice pears,
peaches and quinces after halving and coring and/or pitting.
Take the pits from  sour  cherries.  Leave  strawberries and
raspberries whole.                                          

With Added Pectin                                           
  When  powdered  pectin  is used in  making  conserves  and
marmalades,  combine powdered pectin  with unheated  crushed
fruit.   Mix well.  Bring to a full boil with  bubbles  over
the entire surface. Add sugar and boil hard for 1 minute.   

Without Added Pectin                                        
  Conserves,  marmalades  and preserves made  without  added
pectin require longer cooking than those with added  pectin.
The  most  reliable  way  to judge  doneness  is  to  use  a
thermometer. Before making the product, take the temperature
of  boiling  water  (212  degrees  Fahrenheit at sea level).
Cook  the   fruit   mixture   to  a  temperature  9  degrees
Fahrenheit  higher than the boiling point of water.   For  a
softer product, shorten the cooking time; for a firmer  one,
lengthen the cooking time.                                  

  It is important to stir the mixture thoroughly just before
taking the temperature, to place the thermometer  vertically
at  the center of the kettle, and to have the  bulb  covered
with  fruit  mixture  but not touching  the  bottom  of  the
kettle. Read the thermometer at eye level.                  

  If  you  have no thermometer, cook products  made  without
added pectin until they have thickened somewhat. In  judging
thickness,  allow  for  the  additional  thickening  of  the
mixture as it cools. The refrigerator test for jelly may  be

  Process all these products in a boiling water bath canner.

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