Michigan State University Extension
Preserving Food Safely - 01600889
Use only firm fruits naturally high in pectin. Select a mixture of about 3/4 ripe and l/4 underripe fruit. Do not use commercially canned or frozen fruit juices. Their pectin content is too low. Wash all fruits thoroughly before cooking. Crush soft fruits or berries; cut firmer fruits into small pieces. Using the peels and cores adds pectin to the juice during cooking. Add water to fruits that require it, as listed in the table of ingredients below. Put fruit and water in large saucepan and bring to a boil. Then simmer according to the times below until fruit is soft, while stirring to prevent scorching. One pound of fruit should yield at least l cup of clear juice.
EXTRACTING JUICES AND MAKING JELLY
To Extract Juice Ingredients YIELD Cups of Water Minutes Added to Each Cup From 4 To Be Added to Simmer of Strained Juice Cups of Per Pound Fruit Before Juice of Fruit Extracting Sugar Lemon Juice (Half- Juice (Cups) (Tsp.) pints)
Apples 20 to 25 3/4 l-l/2(opt) 4 to 5 (1) Blackberries 5 to l0 3/4 to l None 7 to 8 (None or 1/4) Crabapples 20 to 25 l None 4 to 5 (1) Grapes 5 to l0 3/4 to l None 8 to 9 (None or 1/4) Plums l5 to 20 3/4 None 8 to 9 (1/2)
When fruit is tender, strain through a colander, then strain through a double layer of cheesecloth or a jelly bag. Allow juice to drip through, using a stand or colander to hold the bag. Pressing or squeezing the bag or cloth will cause cloudy jelly.
Using no more than 6 to 8 cups of extracted fruit juice at a time, measure fruit juice, sugar and lemon juice according to the ingredients in the table above and heat to boiling. Stir until the sugar is dissolved. Boil over high heat to the jellying point. To test jelly for doneness, use one of the following methods.
TEMPERATURE TEST--Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of:
Sea l000 2000 3000 4000 5000 6000 7000 8000 Lev. Ft. Ft. Ft. Ft. Ft. Ft. Ft. Ft.
220 F 218 F 216 F 214 F 212 F 211 F 209 F 207 F 205 F
SHEET OR SPOON TEST--Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon about l2 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
Remove from heat and quickly skim off foam. Fill hot sterile jars (see directions below for sterilizing jars) with jelly. Use a measuring cup or ladle the jelly through through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process.
Sterilization of Empty Jars
To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIMES FOR JELLY WITHOUT ADDED PECTIN IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style of Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 15