Michigan State University Extension
Preserving Food Safely - 01600961
10/13/97

METHODS OF MAKING JAMS AND JELLIES

    There are two basic methods of making jams and jellies.

The
 standard method, which does not require  added  pectin,

works
best with fruits naturally high in  pectin.  The other

method,
 which  requires  the use of  commercial  liquid  or

powdered
 pectin, is much quicker.  The gelling  ability  of

various
  pectins  differs.    To  make   uniformly   gelled

products,
 be  sure  to add  the  quantities  of  commercial

pectins
 to specific fruits as instructed on  each  package.

Overcooking
 may  break  down  pectin  and  prevent   proper

gelling.
  When  using either method, make one  batch  at  a

time,
 according to the recipe.  Increasing  the  quantities

often
 results in soft gels.  Stir constantly while  cooking

to
prevent burning.  Recipes are developed for specific  jar

sizes.
 If jellies are filled into larger jars,  excessively

soft
products may result.                                   

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