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General Jelly and Jam Making Tips

Although every recipe varies according to ingredients, etc., there are some basics that remain the same.  The procedure in making jam and jelly is almost as important as the ingredients themselves.  Here are a few tips that may help make a more consistent product using the Dutch Gel brand pectin blend.

• Carefully measure your fruit and sugar.

• Bring fruit and sugar to a boil; let cook for 2 minutes (do not allow to boil over).

• Using a whisk, GRADUALLY add the carefully measured amount of Dutch Gel.

• Keep stirring to incorporate all dry Dutch Gel pectin.

• Return to a boil; boil for 2 minutes.

• Skim off the foam.  Pour into sterile jelly jars.  Seal jars with water bath process according to the recommendations of the canner of your recipe.

• Make single batches - do not try to make several batches at the same time.  Fruit should be ripe, but not overripe.  Frozen fruit may be used.