It's a grey and gloomy day here and Betty Crocker is rearing her head which usually resorts in a major mess in my kitchen and some yummy food. The first step is looking for recipes and my search opened immediately to this:
http://www.cooks.com/rec/story/194/GENERAL DIRECTIONS FOR MAKING JELLY
To avoid mistakes or disappointments, please read these directions all the way through before beginning to make jelly.
Fruit for jelly making should be under-ripe rather than over-ripe, since under-ripe fruit contains more pectin (the substance which causes jelly to "set-up" or jell naturally. However, some of it may be thoroughly ripe which adds to the color and flavor of the finished jelly. If all of the fruit on hand is over-ripe, then packaged pectin should be added (alternatively, pectin can be prepared at home using apples).
It is better to make small batches of jelly at one time, using 4 to 6 pounds of fruit; if a large batch is prepared, it is more likely that the batch may fail to set up properly.
Step 1. Pick over and thoroughly wash fruit in cold water. If the fruit that is being used is not organically grown, a few drops of white or cider vinegar may be added to the washing water to help remove spray residues. Discard overly ripe, very soft or bruised fruit. Use only fresh fruit for the best product.
Remove stems. Apples, pears, and fruits with cores should be quartered. Cores and seeds may remain.
Step 2. Crush soft fruits (berries, cherries, currants, plums, etc.) with a potato masher in a large enamel or stainless steel (do not use aluminum) kettle with about 1 inch of water. Hard fruits such as apples and pears should be just barely covered with water.
Step 3. Bring fruit to boil and cook until soft, about 20 to 25 minutes. This can be determined by testing with a fork.
Step 4. Turn fruit into a moistened cloth jelly bag or a clean cheesecloth lined colander and allow it drain into a large stainless steel or ceramic bowl (fruit juice can stain plastic and may cause a reaction if an aluminum bowl is used). Do not squeeze bag, but shift or turn fruit gently once or twice. Squeezed fruit makes cloudy jelly.
Step 5. Measure juice and put into a large wide kettle. It will boil over if kettle is too small, and will take too long to evaporate the excess moisture if the kettle is not wide enough. It will jell faster and the quality will be improved when prepared in a large kettle.
Step 6. Bring juice to a rolling boil and let it boil 10 minutes. Skim foam from surface as necessary.
Step 7. Add 3/4 cup to 1 cup granulated sugar, depending on tartness of fruit, for each cup of juice. Boil again and cook until mixture is ready to jell. Test with a jelly thermometer, which should register between 220° and 222°F - or test by lifting a cooking spoonful of the boiling mixture about 12 inches above the kettle and letting it run off the side of the spoon and back into the kettle. When the last of the mixture forms a thin sheet as it falls off the spoon and leaves the edge clean, the jelly is done.
Step 8. Remove from heat at once. Pour into sterilized hot jars or jelly glasses. Each cup of juice will make about one 5 or 6 ounce glass of jelly, but have extra glasses ready.
Note: In the past, our grandmothers poured melted paraffin over their jelly and they were done. If you're following an old recipe which uses paraffin and doesn't call for a boiling water bath, keep it in the refrigerator for safety's sake.
Modern science tells us to process 1/2 pints jars of jelly in a boiling water bath for 10 minutes, at which point, the jelly may be stored safely in the pantry with no refrigeration. Strong light and heat are the enemies of vitamins, so choose a cool, dark storage area.
A third, more recent development in home preserving is to use a freezer for storage of jellies. Freezer jellies require less sugar, since the sugar isn't needed for preservation or to help the fruit jell. However, the freezer method requires the use of store-bought pectin specifically formulated for freezer use; follow the directions on the box for best results. Here, we offer both previous discussed methods (paraffin or two piece lids) so that you may decide which best suits your needs.
Step 9. Top glasses or jelly jars with melted food-grade paraffin if storing under refrigeration. If using jars with two piece lids, tighten two lids on jars and process for 10 minutes.
Step 10. When jelly has cooled, label and store in a cool dark place. Grandma sometimes covered jelly jars with a frilly edged paper or crocheted miniature doily (available in craft stores) and tied it into a bow made from pretty ribbon or raffia string with a tag attached for gift giving.
Warning: Melting paraffin can catch fire. Never melt it with container over direct flame. Cut up wax and place in a container in pan of boiling water (or double boiler) to melt.
FRESH MINT JELLY:
Make apple jelly as directed above. In Step 6, for each 6 cups of juice add 1/2 cup chopped fresh mint leaves and stems and a few drops of green food coloring. After the 10 minutes boiling, strain the mint out and continue with Step 7. If the juice does not taste tart enough, add 2 tablespoons lemon juice with the sugar.
But I prefer jam - step by step with pics
http://www.wikihow.com/Make-Jammany recipes and pics
http://www.pickyourown.org/jam.htmFREEZER PEACH JAM
http://www.cooks.com/rec/doc/0,1923,153184-243195,00.html3 c. diced peaches
3 c. sugar1
(8 oz.) can crushed pineapple with juice
1 sm. pkg. peach or apricot Jello
Bring peaches, sugar and pineapple to boil.
Cook, stirring for 10 minutes.
Remove from heat and add gelatin.
Stir and pour into jars. Freezes.
or
NO COOK PEACH FREEZER JAM
http://www.cooks.com/rec/doc/0,1823,157163-226198,00.html2 1/4 c. prepared peaches
2 tbsp. lemon juice
5 c. sugar
1 box Sure Jell
Peel and pit peaches. Grind or finely chop fruit. Measure 2 1/4 cups into large bowl. Add the lemon juice.
Mix 3/4 cup water and Sure Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly.
At once stir into fruit. Continue stirring 3 minutes. A few sugar crystals will remain.
Immediately ladle into containers, leaving 1/2" space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature 24 hours.
Store jam in freezer. Small amounts may be covered and kept in the refrigerator.
Wash, scald and drain containers and lids, or use automatic dish washer with very hot rinse water.
NO-COOK RED RASPBERRY FREEZER JAM
http://www.cooks.com/rec/doc/0,1923,156171-237195,00.html2 qt. fresh red raspberries
(3 1/4 c. pulp)
1/4 c. lemon juice
1 (3 oz.) pkg. liquid pectin
1 c. light corn syrup
4 1/2 c. white sugar
Wash and mash the berries.
In a 4 quart saucepan, measure 3 1/4 cups pulp.
Add lemon juice.
Slowly stir in pectin.
Mix thoroughly.
Set aside for 30 minutes, stirring frequently to allow the pectin to dissolve.
Add syrup; mix well.
Add syrup gradually, stirring well to dissolve completely.
Warm mixture to 100 degrees using a candy thermometer to confirm temperature.
Let set for 10-15 minutes.
Stir occasionally to keep fruit equally distributed.
Pour in jars and seal.
Refrigerates 1 month, freezes 1 year.
Makes 7-8 ounce jars.
SUGAR - FREE STRAWBERRY JAM
http://www.cooks.com/rec/doc/0,1925,148163-241195,00.html1/4 c. fresh lemon juice
1 env. unflavored gelatin
1 tbsp. cornstarch
Dash of salt1 (1 lb. 4 oz.) bag, partially thawed, frozen, unsweetened whole strawberries
Artificial sweetener equivalent to 2 c. sugar
Paraffin (for sealing)
Three 1-cup jelly jars
Boil jelly jars for 15 minutes.
Remove jars from water with tongs that have been boiled for at least one minute.
Let stand upside down until drained.
In a medium saucepan, mix together lemon juice, gelatin, cornstarch and salt.
Add strawberries, stirring constantly.
Heat to a full boil. Boil 3 minutes.
Remove from heat. Stir in artificial sweetener.
Fill jelly jars. Melt paraffin in top of double boiler or saucepan on low heat.
Pour on melted paraffin, covering with a layer about 1/8 to 1/4 inch thick.
Set aside to cool. Refrigerate.
STRAWBERRY RHUBARB FREEZER JAM
http://www.cooks.com/rec/doc/0,1923,144163-253195,00.html5 c. rhubarb - wash, ends removed, leaves discarded, diced
5 c. sugar1 (20 oz.) can crushed pineapple
1 (6 oz.) strawberry gelatin
In medium saucepan, combine rhubarb, sugar and pineapple;
boil slowly for 20 minutes.
Remove from heat and add gelatin stirring until thoroughly dissolved.
Seal in sterilized jelly glass jars, wiping edge.
Place sterilized lids and screw bands on sterilized jars and tighten.
As jam cools, lids will pop. Cool to room temperature.
Wash and dry outside of jars. Place in freezer.
Makes 8 eight ounce jars or 16 four once jars. Defrost to serve.
