How to Make Jellies, Jams, and Preserves at HomeDepartment of Agriculture, Agricultural Research Service, Consumer and Food Economics Institute, 1977 - Cookery (Fruit) - 34 pages |
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1/2 bottle liquid 7½ cups Add sugar Add water added pectin apples Boil hard boil on high boil with bubbles boiling point boiling water bath bottle liquid pectin bring quickly bring to boil cheesecloth chop or grind containers and seal continue stirring cooking crabapples cups sugar 1/2 eight-ounce glass entire surface Extract juice Fill and seal foam quickly fruit press full boil full bubbling boil full rolling boil half-pint jars heat and simmer high heat hot containers Jam with liquid jellied fruit products lemon juice Marmalade Measure juice mediately into hot minutes in boiling orange package powdered pectin paraffin pectin 4 cups pectin 4½ pectin and stir peel peeled fruit Place on high point of water prepare fruit prepare juice Process 5 minutes Remove from heat remove stems ring constantly seal containers skim off foam Sort and wash stantly stirring constantly sugar 1/2 bottle sugar and stir wash fully ripe