Title: Making Jelly Without Added Pectin
Categories: Canning Jam
Yield: 1 Recipe

Use only firm fruits naturally high in pectin. Selct 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

To Extract Juice:

Fruit: Apples. Cups of Water to be Added per Pound of Fruit: 1. Minutes to Simmer Fruit before Extracting Juice: 20 to 25. Sugar to be added to each cup of Strained Juice: 3/4 cup. Lemon Juice to be added to each cup of Strained Juice: 1-1/2 tsp (opt). Yield from 4 Cups of Juice: 4 to 5 half-pints.

Fruit: Blackberries. Cups of Water to be Added per Pound of Fruit: None or 1/4. Minutes to Simmer Fruit before Extracting Juice: 5 to 10. Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup. Lemon Juice to be added to each cup of Strained Juice: None. Yield from 4 Cups of Juice: 7 to 8 half-pints.

Fruit: Crab Apples. Cups of Water to be Added per Pound of Fruit: 1. Minutes to Simmer Fruit before Extracting Juice: 20 to 25. Sugar to be added to each cup of Strained Juice: 1 cup. Lemon Juice to be added to each cup of Strained Juice: None. Yield from 4 Cups of Juice: 4 to 5 half-pints.

Fruit: Grapes. Cups of Water to be Added per Pound of Fruit: None or 1/4. Minutes to Simmer Fruit before Extracting Juice: 5 to 10. Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup. Lemon Juice to be added to each cup of Strained Juice: None. Yield from 4 Cups of Juice: 8 to 9 half-pints.

Fruit: Plums. Cups of Water to be Added per Pound of Fruit: 1/2. Minutes to Simmer Fruit before Extracting Juice: 15 to 20. Sugar to be added to each cup of Strained Juice: 3/4 cup. Lemon Juice to be added to each cup of Strained Juice: None. Yield from 4 Cups of Juice: 8 to 9 half-pints. When fruit is tender, strain through a colander, then strain through a double layer of cheesecloth or a jelly bag. Allow juice to drip through, using a stand or colander to hold the bag. Pressing or squeezing the bag or cloth will cause cloudy jelly.

Using no more than 6 to 8 cups of extracted fruit juice at a time, measure fruit juice, sugar, and lemon juice according to the ingredients in the table and heat to boiling. Stir until the sugar is dissolved. Boil over high heat to the jellying point. To test jelly for doneness, use one of the following methods.

Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at the altitudes of:

Sea Level: 220 degrees F. 1,000 ft: 218 degrees F. 2,000 ft: 216 degrees F. 3,000 ft: 214 degrees F. 4,000 ft: 212 degrees F. 5,000 ft: 211 degrees F. 6,000 ft: 209 degrees F. 7,000 ft: 207 degrees F. 8,000 ft: 205 degrees F.

Sheet or spoon test: Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.

Remove from heat and quickly skim off foam. Fill sterile jars with jelly. For more information see "Jars and Lids". Use a measuring cup or ladle the jelly through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process.

Recommended process time for Jelly without Added Pectin in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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