| United States Department of Agriculture, Extension Service2
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. Table 1
recommends process times for jelly without pectin made in a boiling water canner.
EXTRACTING JUICES AND MAKING JELLY
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. Table 2
provides instructions and proportions for extracting juice from jelly fruits. 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 in Table 3
.
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," (FCS 8255). Use a measuring cup or ladle the jelly through a wide-mouthed funnel, leaving 1/4-inch headspace. Adjust lids and process.
Tables
Table 1.
Table 1. Recommended process time for Jelly without Added Pectin in a boiling water canner.
|
|
Process Time at Altitudes of
|
Style of Pack
|
Jar Size
|
0 - 1,000 ft
|
1,001 - 6,000 ft
|
Above 6,000 ft
|
Hot
|
Half-pints or pints
|
5 min
|
10
|
15
|
Table 2.
Table 2. To Extract Juice.
|
Fruit
|
Cups of Water to be Added per Pound of Fruit
|
Minutes to Simmer Fruit before Extracting Juice
|
Ingredients Added to Each Cup of Strained Juice
|
Yield from 4 Cups of Juice (Half-pints)
|
Sugar (Cups)
|
Lemon Juice (Tsp)
|
Apples
|
1
|
20 to 25
|
3/4
|
1-1/2 (opt)
|
4 to 5
|
Blackberries
|
None or 1/4
|
5 to 10
|
3/4 to 1
|
None
|
7 to 8
|
Crab Apples
|
1
|
20 to 25
|
1
|
None
|
4 to 5
|
Grapes
|
None or 1/4
|
5 to 10
|
3/4 to 1
|
None
|
8 to 9
|
Plums
|
1/2
|
15 to 20
|
3/4
|
None
|
8 to 9
|
Table 3.
Table 3. Temperature Test.
|
SeaLevel
|
1,000 ft
|
2,000 ft
|
3,000 ft
|
4,000 ft
|
5,000 ft
|
6,000 ft
|
7,000 ft
|
8,000 ft
|
220¡ F
|
218¡ F
|
216¡ F
|
214¡ F
|
212¡ F
|
211¡ F
|
209¡ F
|
207¡ F
|
205¡F
|
Footnotes
1.
This document is FCS 8323, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: June 1998. First published: February 1993. Revised: October 1994. Reviewed: June 1998. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8153, Guide 7: Preparing and Canning Jams and Jellies. Please visit the EDIS Web site at http://edis.ifas.ufl.edu
2.
Reviewed for use in Florida by Mark L. Tamplin, associate professor, Food Safety, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611.
The Institute of Food and Agricultural Sciences is an equal opportunity/affirmative
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services only to individuals and institutions that function without regard to race
color, sex, age, handicap, or national origin. For information on obtaining other
extension publications, contact your county Cooperative Extension Service office.
Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences /
University of Florida / Christine Taylor Waddill, Dean
Copyright Information
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Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions,
but permits free reproduction by all agents and offices of the Cooperative Extension Service and the
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for educational purposes, provided that full credit is given to the UF/IFAS, citing
the publication, its source, and date of publication.
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