Jellies and Jams

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. Equipment: To make jelly, you'll need a large kettle or Dutch oven. To allow for vigorous boiling, the jelly mixture should fill no more than one-third of the pan before it starts cooking.
2. Canning is necessary to prevent jellies and jams from molding during storage. If you do not have a standard boiling-water canner, you can substitute a large kettle and rack. Just be sure the kettle is deep enough to allow one inch of boiling water above the tops of the jars. You'll also need canning jars, canning lids and screw bands, a sieve or food mill, and a funnel.
3. Jelly-Making Procedure: Follow our recipes carefully. Note that liquid and powdered pectins are added differently to different mixtures. Prepare only one batch at a time. When the jelly is done, remove it from the heat. Skim the foam from the top with a large metal spoon and discard it. Follow the general procedures for canning beginning on page 191. While making jelly, though, you'll need to sterilize the jars by immersing them in boiling water for 10 minutes before filling them. Ladle the hot jelly into the jars. Wipe the rims of the jars carefully to remove all food. Adjust the lids and screw bands. Set the jars into the boiling-water canner. Begin timing when the water returns to a boil.