Tag: jellies

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Making Jellies

by P. Kendall and M. Lees-Cooley * (10/11) Quick Facts… Jams and jellies can be made from imperfect fruit (not suited for freezing or canning) as long as the fruit is not overripe, spoiled or moldy. Use three-fourths firm-ripe and one-fourth underripe fruit to make jams and jellies without added pectin. Use […]

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Food Preservation Without Sugar or Salt

by P. Kendall* (10/12) Quick Facts… All fruits can safely be canned or frozen without sugar. Sweet relish and pickle recipes do not adapt as well to sugar-free canning as do plain fruits. Use recipes from reliable sources. Process all pickles by the boiling-water method using timetables adjusted for altitude. Jams […]

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Jams, Jellies, Preserves and Fruit Butter

Fruit preserves are preparations of fruits and often sugar, canned in jars for long-term storage. In general, these products are produced by boiling mashed or chopped fruit with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness. Jams, jellies, preserves, and […]