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JELLY-MAKING (WITH ADDED PECTIN): Fifteen Steps

Note that these fifteen steps are general directions only. Follow the exact recipes that come in the package with the commercial pectin. If you have already canned or frozen unsweetened fruit juice, you may use the juice and skip steps 1 to 4.

Wash fruit. Do not remove skins or cores. Place fruit in a heavy-bottomed saucepan. To hard fruits, such as apples, add 1 cup of water per pound of fruit. For berries and grapes, use only enough water to prevent scorching. Crush soft fruits to start the flow of juice.

Bring to a boil over high heat. Stir frequently to prevent scorching. Reduce heat and simmer. Cook berries and grapes 10 minutes or less, until soft. Cook apples and other hard fruits for 20 to 25 minutes, until soft. Do not overcook.

Pour into a damp jelly bag or colander lined with a double thickness of damp cheesecloth. Allow the juice to filter out into a bowl.

Allow the juice to sit overnight so that any sediment can settle to the bottom. Do not squeeze fruit pulp, as the resulting juice will not be clear.

When you are ready to make the jelly, preheat the canner, and prepare the jars and lids.

Fill the boiling-water-bath canner with 4 to 4½ inches of hot tap water. Set the jars on a rack inside the canner, bottom sides up. Turn the heat on high and bring to a boil. Boil jars for 10 minutes. Then turn off the heat but leave the jars in the water until needed.

Wash and rinse all canning lids and screw bands. Treat the lids as directed by the manufacturer. Remember that lids can be used only once.

Measure the sugar and set aside.

Measure the clear juice and mix with the pectin in a tall, heavy saucepan. Bring mixture to a boil. Quickly add the sugar and return to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from heat and skim off any foam that formed during boiling.

Pour into the jars, leaving ¼-inch headspace.

Wipe the rims of the jars with a clean, damp cloth.

Adjust the lids as the manufacturer recommends.

Place the filled jars on a rack in the preheated canner. Make sure the water covers the jars by at least 2 inches. Cover the canner and bring the water to a boil. Process for 10 minutes once the water has returned to a boil.

When the processing time is up, carefully remove the jars from the canner, using a jar lifter.

Cool the jars for 24 hours. Check the seals. Any jars not sealed should be refrigerated immediately and used within 2 weeks.

Remove screw bands, wipe sealed jars, label, date, and store in a cool, dry, dark place.

Recipes

HERE ARE SOME BASIC RECIPES to get you started with preserves. None of these recipes do use commercial pectin. If you are in a rush, make your preserves with commercial pectin, following the recipes that are included in the package, and cut the cooking time to about 10 minutes, compared to 30 to 50 minutes for the majority of the jam recipes.

Fruits high in natural pectin

sour apples, sour blackberries, crabapples, cranberries, currants, gooseberries, grapes (Eastern Concord), lemons, loganberries, plums (not Italian), and quinces

Fruits low in natural pectin

apricots, figs, grapes (Western Concord), guavas, peaches, pears, plums (Italian), raspberries, and strawberries When making preserves with these fruits, plan to use commercial pectin for best results.

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tips Sometimes, despite your best efforts, a batch of jam, jelly, or preserves fails to gel. Don’t call it a failure; call it a syrup and serve it on top of ice cream or pound cake.

You may remember seeing jelly jars sealed with paraffin. The USDA no longer recommends this. All jams and jellies must be processed in a boiling-water bath to prevent mold.

Basic Grape Jelly

Makes 3 to 4 half-pint jars

3½ pounds grapes

½ cup water

3 cups sugar

Wash the grapes; remove stems. Crush grapes and combine with water in a heavy-bottomed saucepan. Bring to a boil, then reduce the heat and simmer for 10