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.                                                      

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