How to Can Jam and Jelly, the USDA Way

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Why buy from the store when you can make your own jam and jelly at home? WIth a little help from the USDA, learn how to make cherry jam (left), or any other flavor jam or jelly, and this delicious bread spread could be yours. 
Why buy from the store when you can make your own jam and jelly at home? WIth a little help from the USDA, learn how to make cherry jam (left), or any other flavor jam or jelly, and this delicious bread spread could be yours. 
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After crushing or cutting the fruit into small pieces, you must extract the juice. Be sure to follow the recipes above, which detail what should be added, if anything, to each fruit, as well as how long each should simmer before being strained through a colander.
After crushing or cutting the fruit into small pieces, you must extract the juice. Be sure to follow the recipes above, which detail what should be added, if anything, to each fruit, as well as how long each should simmer before being strained through a colander.
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There are two ways to test jelly for doneness. For the temperature test, simply use a jelly or candy thermometer to boil the mixture until it reaches the temperature specified for the altitude where you live. 
There are two ways to test jelly for doneness. For the temperature test, simply use a jelly or candy thermometer to boil the mixture until it reaches the temperature specified for the altitude where you live. 
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For the second test, known as the sheet or spoon test, dip a cool metal spoon into the boiling jelly mixture, and then raise the spoon about a foot above the pan (out of the steam). Turn the spoon so the liquid runs off the side. If the syrup forms two drops that hang off the spoon, as seen on the right in the picture above, your jelly is ready to be processed.  
For the second test, known as the sheet or spoon test, dip a cool metal spoon into the boiling jelly mixture, and then raise the spoon about a foot above the pan (out of the steam). Turn the spoon so the liquid runs off the side. If the syrup forms two drops that hang off the spoon, as seen on the right in the picture above, your jelly is ready to be processed.  
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Once you've poured your gelled jelly into sterile jars, it's time to process it in a boiling-water canner. Follow the recommended process times detailed in the chart above.
Once you've poured your gelled jelly into sterile jars, it's time to process it in a boiling-water canner. Follow the recommended process times detailed in the chart above.
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Unlike jelly, making jam without pectin doesn't require extracting fruit juice. Simply use the correct amounts of crushed fruit, sugar and in some cases, lemon juice listed in the chart.
Unlike jelly, making jam without pectin doesn't require extracting fruit juice. Simply use the correct amounts of crushed fruit, sugar and in some cases, lemon juice listed in the chart.
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Processing times for jam without added pectin are the same as jelly. Just make sure you follow the time that matches the altitude where you live.
Processing times for jam without added pectin are the same as jelly. Just make sure you follow the time that matches the altitude where you live.
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While the order in which you combine jam and jelly ingredients when using added pectin depends on the type of pectin used, the process times remain the same. Follow the recommended times featured above. 
While the order in which you combine jam and jelly ingredients when using added pectin depends on the type of pectin used, the process times remain the same. Follow the recommended times featured above. 

Home canning your own jam and jelly is a great way to put your fruits to tasty use. Use this article to learn how to make jelly and jam, with and without pectin, the substance that causes a gel to form when combined with the correct amounts of acid and sugar. While pectin is found in all fruits, some fruits, such as apples and plums, have enough natural pectin to gel without any additional mixed in, while other fruits, such as strawberries and blueberries, need help from other high-pectin fruits or a pectin supplement. Confused? Don’t be. With this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the step-by-step process for home canning jam and jelly. Use this and our other canning resourcesto stock up after your harvest.

The following is an excerpt from the USDA Complete Guide to Home Canning, detailing why and how you should make canning syrup to preserve your fruit. 

Making Jelly Without Added Pectin

Use only firm fruits naturally high in pectin. Select a mixture of about 3/4 ripe and 1/4 under­ripe fruit. Do not use commercially canned or frozen fruit juices. Their pectin content is too low. Wash all fruits thoroughly before cooking. Crush soft fruits or berries; cut firmer fruits into small pieces. Using the peels and cores adds pectin to the juice during cooking. Add water to fruits that require it, as listed in the table of ingredients below. Put fruit and water in large saucepan and bring to a boil. Then simmer according to the times below until fruit is soft, while stirring to prevent scorching. One pound of fruit should yield at least 1 cup of clear juice.

Extracting Juices and Making Jelly

  • Published on Jul 26, 2011
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