Michigan State University Extension
Preserving Food Safely - 01600961
10/13/97

METHODS OF MAKING JAMS AND JELLIES

     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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