Michigan
State University Extension
Preserving
Food Safely - 01600541
10/13/97
A large kettle is essential when making jams and jellies.
To bring the jelly mixture to a full boil without boiling
over, use an 8 or 10 quart kettle with a broad, flat bottom.
A jelly bag or fruit press may be used for extracting
fruit juice for jellies. The bag may be made of several
thicknesses of closely woven cheesecloth or of firm,
unbleached muslin. Use a jelly bag or cheesecloth to strain
pressed juice. A special stand or colander will hold the
jelly bag. Jelly bags or cloths should be damp when
extracting juice.
A jelly, candy or deep-fat thermometer helps determine
doneness when making fruit products without added pectin.
Other kitchen equipment that might be useful includes a
quart measure, measuring cup and spoons, paring and utility
knives, food chopper, masher, reamer, grater, bowls, wire
basket, colander, long-handled spoon, ladle, clock with
second hand and household scale.
A boiling water bath canner will be needed to process
seal jellied fruit products.