Cooked Jams & Jellies

814-623-2667 ∙ 111 Hoagland Road ∙ Bedford, PA ∙ info@fisherscountrystore.com

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Cooked Jams and Jellies

Before You Begin

Directions

Recipes

Jelly Preparation Tips

Jam Preparation Tip

Before you begin:

1. Read Important Guidelines.

2. Choose your method (cook or no-cook).

3. Follow all directions EXACTLY.

IMPORTANT GUIDELINES

1. Buy NEW lids for jars.

2. Do NOT reduce sugar.

3. Do NOT double recipes.

4. Use RIPE fruit (not under or overripe).

5. When crushing fruit, crush small amounts at a time.

6. If using a food processor, pulse to chop; do NOT puree.

COOKED HOMEMADE JAMS AND JELLIES DIRECTIONS

FOR COOKED RECIPES ONLY:

Heat mixture to a full rolling boil (a boil that does not stop when stirred)
After 1 hour, check seals: lids should be curved down or remain so when pressed

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well.

Prepare fruit and ... measure fruit (or juice for jelly) into 6 or 8 quart pot along with lemon juice (if called for in recipe).

Measure sugar into separate bowl. Scrape extra sugar from cup with spatula to level for exact measure.

Add 1/3 cup Dutch Gel Fruit Pectin and 1/2 teaspoon butter or margarine to fruit or juice. Bring mixture to full rolling boil over high heat, stirring constantly.

Quickly add sugar to fruit or juice mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam.

Fill all jars quickly to 1/8 inch of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After 1 hour check seals. OR use USDA water bath method.

RECIPES

JAM or JELLY	PREPARE	MEASURE	YIELD
Apricot Jam	Pit 3 1/2 lb. apricots (do not peel); finely chop (1/4 inch pieces)	5 cups chopped apricots; 1/4 cup fresh lemon juice; 7 cups sugar	8 cups - may take 2 weeks to set
Blueberry Jam	Remove stems from 3 pt. blueberries; crush (in small amounts)	4 cups crushed blueberries; 2 tablespoons fresh lemon juice; 4 cups sugar	5 2/3 cups
Cherry Jam (sweet or sour)	Remove stems and pits from 3 lb. sweet or sour cherries; finely chop (1/3 inch pieces)	4 cups chopped cherries (if using sweet cherries, add 1/4 cup fresh lemon juice); 5 cups sugar	6 cups
Fig Jam	Stem 3 1/4 lb. figs; finely chop (1/4 inch pieces)	5 cups chopped figs; 1/2 cup fresh lemon juice; 1/2 cup water; 7 1/2 cups sugar	8 1/2 cups
Orange Marmalade	Remove rind in quarters from 4 oranges and 2 lemons; Trim and discard half the white membrane; thinly slice rinds, finely chop fruit, saving juice; mix rinds with 2 1/2 cups water and 1/8 teaspoon baking soda in pan. Bring to full boil; cover and simmer 20 minutes, stirring occasionally. Add fruit and juice. Cover and simmer 10 minutes.	4 cups cooked fruit and rind; 6 1/2 cups sugar	7 cups
Peach Jam	Peel and pit 3 lb. peaches; finely chop	4 cups chopped peaches; 2 tablespoons fresh lemon juice; 5 1/2 cups sugar. For Spiced Peach Jam, add 1/2 teaspoon each of allspice, cinnamon, and cloves to peaches	6 1/2 cups
Pear Jam	Peel and core 3 lb. pears; finely chop (1/4 inch pieces)	4 cups chopped pears; 2 tablespoons fresh lemon juice; 5 cups sugar. For Spiced Pear Jam, add 1/2 teaspoon each of allspice, cinnamon, and cloves to pears.	6 1/4 cups
Plum Jam	Pit 4 lb. plums (do not peel); finely chop (1/4 inch pieces); mix fruit with 1/2 cup water in pan; bring to full boil; simmer 5 minutes.	6 cups cooked plums; 8 cups sugar	9 3/4 cups
Red Raspberry Jam	(Blackberries, boysenberries, dewberries, logan berries, or youngberries may be substituted) Crush 2 qt. red raspberries (in small amounts)	5 cups crushed raspberries; 7 cups sugar	8 cups
Rhubarb Jam	Trim 2 1/2 lb. rhubarb (do not peel); thinly slice; mix fruit with 1 cup water in pan; bring to full boil; cover and simmer until soft, about 2 minutes, stirring occasionally	4 1/2 cups cooked rhubarb; 6 1/2 cups sugar	7 cups
Strawberry Jam	Stem 2 qt. strawberries; crush (in small amounts)	5 cups crushed strawberries; 7 cups sugar	8 cups

Jelly Preparation Tips

EXTRACT JUICE

Place 3 layers of damp cheesecloth in strainer over bowl OR damp jelly bag in frame. Add prepared fruit and allow to drip 4 hours or more until dripping stops. Then press gently.

Jam Preparation Tip

DUTCH GEL level may have to be increased if fruit has high moisture content.

USDA Water Bath Method

Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return water to boiling. Boil for 5 minutes. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. THIS STEP IS IMPORTANT.

Remove jars from canner, set on clean towel or rack to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Label, date, and store in cool, dark, dry place. Unsealed jars should be refrigerated and used soon.

Fisher's Country Store ∙ 111 Hoagland Road ∙ Bedford, PA 15522 ∙ (814) 623-2667 ∙ info@fisherscountrystore.com

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This page was last updated on Thursday January 03, 2008 02:49 PM -0500