Michigan State University Extension
Preserving Food Safely - 01600551
10/13/97

TIPS TO ASSURE QUALITY JAM/JELLY

 Use  reliable recipes with detailed instructions.  Recipes

that
 come  with  liquid or  powdered  pectin  products  are

reliable
 as are the recipes in the recipe section  of  this

database.
                                                  

 FOLLOW INSTRUCTIONS CAREFULLY. If the recipe says to "boil

hard
for one minute," use a clock.                          

 MEASURE  THE  INGREDIENTS CAREFULLY.  Remember  --  fruit,

pectin,
 acid  and  sugar  have to be  present in the  right

amounts
for jelly or jam to "set up."                       

 NEVER  CUT DOWN ON THE AMOUNT OF SUGAR. It takes a lot  of

sugar
 for a gel to be formed. If you use less, you'll  wind

up
with syrup.                                              

 NEVER  DOUBLE A RECIPE. If a double batch of jelly or  jam

is
 cooked for the usual time, it will be  undercooked;     

thejelly
 or jam will be soft and runny. If boiled  longer, 

it
will have a caramelized flavor and dark                  

color.
                                                     

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