JAM

Jams are made by cooking the whole fruit with sugar.

Jelly is fruit juice cooked with sugar to form a gel, some fruits and fruit combinations require
added pectin in addition to the natural pectin present in the fruit itself.

Preserves are whole or cut up fruits cooked in a thick sugar syrup.

Citrus preserves are generally called Marmalades.

Preserves and jams must contain at least 45% fruit, the rest is sugar. Citric or similar food acids,
corn syrup and dextrose are also permitted. No artificial colors or flavors are allowed. There are
also stringent and complicated USDA grade specifications for each type of pack (such as portion
packs and large bulk pack).

Variations

Chutney
Main article: Chutney
A chutney is a pungent relish of Indian origin made of fruit, spices and herbs. Although originally
intended to be eaten soon after production, modern chutneys are often made to be sold and so
require preservatives - often sugar and vinegar - to ensure it has a suitable shelf life. Mango
chutney, for example, is mangoes reduced with sugar.
Confit
Main article: Confit
Confit, which is the past participle form of the French verb "confire" or "to preserve", is most often
applied to preservation of meats, especially poultry and pork, by cooking them in their own fat or
oils and allowing the fats to set.[1] However, the term can also refer to fruit or vegetables which
have been seasoned and cooked with honey or sugar until it has reached a jam-like consistency.
[2] Savory confits, such as ones made with garlic or tomatoes, may call for a savory oil such as
virgin olive oil as the preserving agent.[3][4]
Conserves
A conserve, or whole fruit jam,[5] is a jam made of fruit stewed in sugar.
Often the making of conserves can be trickier than making a standard jam, because the balance
between cooking, or sometimes steeping in the hot sugar mixture for just enough time to allow
the flavor to be extracted from the fruit,[6] and sugar to penetrate the fruit, and cooking too long
that fruit will break down and liquefy. This process can also be achieved by spreading the dry
sugar over raw fruit in layers, and leaving for several hours to steep into the fruit then just heating
the resulting mixture only to bring to the setting point.[5][7] As a result of this minimal cooking,
some fruits are not particularly suitable for making into conserves, because they require cooking
for longer periods to avoid issues such as tough skins.[6] Currants & gooseberries, and a number
of plums are among these fruits.
Due to this shorter cooking period, not as much pectin will be released from the fruit, and as such,
conserves (particularly home-made conserves) will sometimes be slightly softer set than some
jams.[7]
An alternate definition holds that conserves are preserves made from a mixture of fruits and/or
vegetables. Conserves may also include dried fruit or nuts.[8]
Fruit butter
Main article: Fruit butter
Fruit butter, in this context, refers to a process where the whole fruit is forced through a sieve or
blended after the heating process.
"Fruit butters are generally made from larger fruits, such as apples, plums, peaches or grapes.
Cook until softened and run through a sieve to give a smooth consistency. After sieving, cook the
pulp ... add sugar and cook as rapidly as possible with constant stirring... The finished product
should mound up when dropped from a spoon, but should not cut like jelly. Neither should there
be any free liquid."—Berolzheimer R (ed) et al. (1959)[9]
Fruit curd
Main article: Fruit curd
Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry.
[10] The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently
cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored
spread. Some recipes also include egg whites and/or butter.[11]
Fruit spread
Fruit spread refers to a jam or preserve with no added sugar.
Jam
Jam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh,[12] although some
cookbooks define jam as cooked and gelled fruit (or vegetable) purees.[13]
Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The
fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into
containers. The following extract from a US cookbook describes the process.
"Jams are usually made from pulp and juice of one fruit, rather than a combination of several
fruits. Berries and other small fruits are most frequently used, though larger fruits such as
apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam
has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a
semi-jellied texture that is easy to spread but has no free liquid." - Berolzheimer R (ed) et al.
(1959)[notes 1]
Examples:
Strawberry jam (sweet, fruit)
Mint jam (savory)
Jalapeño pepper jam (hot)
Variations
Uncooked or minimally cooked (less than 5 minutes) jams, called freezer jam, because they are
stored frozen, are popular in parts of North America for their very fresh taste.
Jelly
Jelly is a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set
using naturally occurring pectin. Additional pectin may be added where the original fruit does not
supply enough, for example with grapes.[12] Jelly can be made from sweet, savory or hot
ingredients. It is made by a process similar to that used for making jam, with the additional step of
filtering out the fruit pulp after the initial heating. A muslin or stockinette "jelly bag" is traditionally
used as a filter, suspended by string over a bowl to allow the straining to occur gently under
gravity. It is important not to attempt to force the straining process, for example by squeezing the
mass of fruit in the muslin, or the clarity of the resulting jelly will be compromised.
"Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is
tender enough to quiver when moved, but holds angles when cut.
EXTRACTING JUICE — Pectin is best extracted from the fruit by heat, therefore cook the fruit
until soft before straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been
wrung out of cold water. Hang up and let drain. When dripping has ceased the bag may be
squeezed to remove remaining juice, but this may cause cloudy jelly." - Berolzheimer R (ed) et al.
(1959)[notes 2]
Examples:
Grape jelly (sweet, fruit)
Mint jelly (savory)
Jalapeño pepper jelly (hot)
Marmalade
Main article: Marmalade
British-style marmalade is a sweet preserve with a bitter tang made from fruit, sugar, water, and
(in some commercial brands) a gelling agent. American-style marmalade is sweet, not bitter. In
English-speaking usage, "marmalade" almost always refers to a preserve derived from a citrus
fruit, most commonly oranges, although onion marmalade is also used as an accompaniment to
savoury dishes.
The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until
soft; indeed marmalade is sometimes described as jam with fruit peel (although many companies
now also manufacture peel-free marmalade). Such marmalade is most often consumed on
toasted bread for breakfast. The favoured citrus fruit for marmalade production in the UK is the
"Seville orange," Citrus aurantium var. aurantium, thus called because it was originally imported
from Seville in Spain; it is higher in pectin than sweet oranges, and therefore gives a good set.
Marmalade can also be made from lemons, limes, grapefruit, strawberries or a combination.
Regional terminology

Jams, jellies and honeys, Minnesota State Fair

The term preserves is usually interchangeable with jam. Some cookbooks define preserves as
cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit.[13]
The terms jam and jelly are used in different parts of the English-speaking world in different ways.
In the United States, both jam and jelly are sometimes popularly referred to as "jelly", whereas in
the United Kingdom, Canada, India and Australia, the two terms are more strictly differentiated. In
Australia and South Africa, the term jam is more popularly used as a generic term for both jam
and jelly.[14][15]
To further confuse the issue, the term jelly is also used in the UK, South Africa, Australia, India
and New Zealand to refer to a gelatin dessert, known in North America as jello, derived from the
brand name Jell-O.
Production

Jam being made in a pot

In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it
with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its
ripeness, but a rough starting point is equal weights of each. When the mixture reaches a
temperature of 104 °C (219 °F),[citation needed] the acid and the pectin in the fruit react with the
sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the
mixture to a "fast rolling boil", watching to see if the seething mass changes texture, and dropping
small samples on a plate to see if they run or set.[16]
Commercially produced jams are usually produced using one of two methods. The first is the
open pan method, which is essentially a larger scale version of the method a home jam maker
would use. This gives a traditional flavor, with some caramelization of the sugars. The second
commercial process involves the use of a vacuum vessel, where the jam is placed under a
vacuum, which has the effect of reducing its boiling temperature to anywhere between 65-80 °C
depending on the recipe and the end result desired. The lower boiling temperature enables the
water to be driven off as it would be when using the traditional open pan method, but with the
added benefit of retaining more of the volatile flavor compounds from the fruit, preventing
caramelization of the sugars, and of course reducing the overall energy required to make the
product. However, once the desired amount of water has been driven off, the jam still needs to be
heated briefly to 95-100 °C to kill off any micro-organisms that may be present; the vacuum pan
method does not kill them all. During the commercial filling of the jam into jars, it is common to
use a flame to sterilize the rim of the jar and the lid to destroy any yeasts & molds which may
cause spoilage during storage. It is also common practice to inject steam into the head space at
the top of the jar immediately prior to the fitting of the lid, in order to create a vacuum. Not only
does this vacuum help prevent the growth of spoilage organisms, it also pulls down the tamper
evident safety button when lids of this type are employed.

Strawberry jam
How easily a jam sets depends on the pectin content of the fruit. Some fruits, such as
gooseberries, redcurrants, blackcurrants, most citrus fruits, apples, and raspberries, set very well;
others, such as strawberries and ripe blackberries, often need to have pectin added. There are
commercial pectin products on the market, and most industrially-produced jams use them. Home
jam-makers sometimes rely on adding a pectin-rich fruit to a poor setter, for example apple to
blackberries. Other tricks include extracting juice from lemons, redcurrants or gooseberries, or
making a pectin stock with whole apples or just the cores and skins; once cooled, this 'stock' can
then be frozen for later use.[7] Making jam at home is a popular handicraft activity, and many take
part in this. Homemade jam may be made for personal consumption, or as part of a cottage
industry.
Legal definitions

US FDA definitions
The U.S. Food and Drug Administration (FDA) published standards of identity in 21 CFR 150, and
treats jam and preserves as synonymous, but distinguishes jelly from jams and preserves. All of
these are cooked and pectin-gelled fruit products, but jellies are based entirely on fruit juice or
other liquids, while jams and preserves are gelled fruit that may include the seeds and pulp. The
United States Department of Agriculture offers grading service based on these standards.[12]
European Union directives on 'jam'
In the European Union, the jam directive (Council Directive 79/693/EEC, 24 July 1979)[17] set
minimum standards for the amount of "fruit" in jam, but the definition of fruit was expanded to take
account of several unusual kinds of jam made in the EU. For this purpose, "fruit" is considered to
include fruits that are not usually treated in a culinary sense as fruits, such as tomatoes,
cucumbers, and pumpkins; fruits that are not normally made into jams; and vegetables that are
sometimes made into jams, such as: rhubarb (the edible part of the stalks), carrots, and sweet
potatoes. This definition continues to apply in the new directive, Council Directive 2001/113/EC of
20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée
intended for human consumption.[18]
'Extra jam' is subject to somewhat stricter rules that set higher standards for the minimum fruit
content (45% instead of 35% as a general rule, but lower for some fruits such as redcurrants and
blackcurrants), as well specifying as the use of unconcentrated fruit pulp, and forbidding the
mixture of certain fruits and vegetables with others.[18]
Jelly worldwide

Almond jelly, a sweet dessert from Hong Kong

Coffee jelly features in many desserts in Japan.
Jellied cranberry sauce is primarily a holiday treat in the U.S. and U.K.
Grass jelly, a food from China and Southeast Asia, often served in drinks
Konjac, a variety of Japanese jelly made from konnyaku.
Mayhaw jelly is a delicacy in parts of the American South.
Muk, a variety of Korean jelly, seasoned and eaten as a cold salad.
Nata de coco, jelly made from coconuts originating from the Philippines
Yōkan, a sweet pasty jelly dessert from Japan often made with beans, sweet potato
or squash
There are a variety of jellies in the cuisines of East and Southeast Asia. Depending on
the type, they may be sweet or unsweetened.

llojet e recetave

his is a delicious jam to make with fresh figs.

Ingredients:

3 pounds fresh figs, washed, stems removed

2 cups granulated sugar
Juice and finely grated zest of 1 lemon
Preparation:

In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over
medium low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring
occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture
thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.
For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few
minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good
gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a
finger.

While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about
half-filled with water. Bring to a boil; reduce heat and keep jars in the water.

Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in
the hot water until ready to use. Do not boil.

Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads
with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings.
Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling
water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes.

Makes 4 half-pint jars.

Vanilla bean paste or vanilla sugar adds flavor to this delicious jam. You need about 4 pounds of
pears to make this jam.
Ingredients:

4 cups finely chopped peeled and cored firm ripe pears, about 4 pounds of pears
1 box (1.75 ounces) regular powdered pectin
1 tablespoon vanilla bean paste, or prepare vanilla sugar*
1/2 teaspoon butter, optional (helps reduce foaming)
5 cups granulated sugar or vanilla sugar
Preparation:

Prepare your work area, canner, jars, and lids. See Preparing Jars for Canning and Boiling Water
Processing.

*To prepare vanilla sugar, put the 5 cups of sugar in a large bowl. Slice two vanilla beans down
the side and scrape seeds into the sugar. Bury the pods in the sugar, cover tightly, and let stand
for at least 2 days, stirring a few times. Remove the pods and use the sugar in the recipe.
Put lemon juice in a 6- to 8-quart stainless steel or enamel-lined (with no chips) pan. As you chop
the pears, measure them into the lemon juice and toss to coat, so they won't turn color.

Combine the pectin with 1/4 cup of the sugar and stir into the pear mixture. Add the butter, if
using. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually add the
vanilla sugar, stirring constantly. Bring back to a full rolling boil and continue boiling, stirring, for 1
full minute. Skim foam and ladle into the hot prepared jars, leaving 1/4-inch headspace. Wipe
rims of jars with a damp towel and fit with the hot prepared lids. Screw on bands to fingertip
tightness. Do not overtighten. Lower the filled jars into the hot water, adding more water if needed
to bring it at least 1 inch above the jar tops and cover the pan. Bring to a full boil and continue
boiling for 10 minutes. Remove the cover and turn off the heat. Let the jars stay in the hot water
for 5 minutes before removing to a towel or rack. Makes 6 half-pint jars.
his is a wonderful combination of flavors. Make this jam to give to friends and family, but make
sure you keep a jar for yourself.
Ingredients:

2 cups seedless raspberry puree (from about 4 to 4 1/2 cups raspberries)

2 cups finely chopped peaches
1 tablespoon lemon juice
1/4 teaspoon Fruit Fresh or ascorbic acid
1 box (1.75 ounces) powdered fruit pectin
6 cups granulated sugar
1/2 teaspoon butter
Preparation:

Prepare the fruit, work area, jars, lids, and canner. See Preparing Jars for Canning and Boiling
Water Processing.
Combine the puree and chopped peaches in a large, deep stainless steel or enamel-lined (with
no chips) kettle. Stir in the lemon juice, Fruit Fresh, and powdered pectin. Stir to blend and let
stand for 10 minutes.

Bring the fruit mixture to a full rolling boil over high heat. Let the mixture boil for 1 minute. Add the
sugar all at once, then the butter. Stir to blend and bring back to a full rolling boil. Continue boiling
for 1 minute. Remove from heat, skim off foam, and stir for 1 minute.

Remove jars from the hot water and fill, leaving 1/2-inch headspace. Wipe the rims with a hot
damp paper towel and fit jars with lids. Screw on bands just to fingertip tightness. Lift jars into the
hot canning water and lower the rack. Add more hot water, if necessary, to bring water to at least
1 inch over the tops of the jars. cover the canner and bring to a boil. Reduce heat to a gentle but
steady boil and continue boiling for 10 minutes.

Turn off heat, remove cover, and let jars stand in the water for 5 minutes. Remove the jars to
cool. Do not tip or turn the jars.

Makes 6 8-ounce jars.

Use these pear preserves on your morning muffins or drizzle over vanilla ice cream or angel food
cake for an easy, extra-special dessert.
Ingredients:

3 tablespoons lemon juice

1 small lemon, thinly sliced, seeds removed
8 cups peeled, cored, and cubed pears, about 8 pears or 3 1/2 to 4 pounds (Bartlett, Anjou, or
Bosc)
2/3 cup water
4 tablespoons chopped crystallized ginger
4 cups granulated sugar
1/2 cup packed brown sugar
8 short (2-inch lengths) cinnamon sticks
Preparation:

Put the lemon juice and sliced lemon in a large, stainless steel saucepan. Add the pears as you
chop them, tossing with the lemon juice as you add them. Add the water and ginger, then stir in
the sugars and add cinnamon sticks. Stir well to blend. Let stand for 4 hours.
Place the pan (uncovered) over medium-high heat and bring to a boil. Boil, stirring frequently,
until very thick and gel stage is reached. Test for the gel by placing a little on a cold saucer then
put it in the freezer. When you drag your finger through the mixture, it should wrinkle. This will
take about 1 1/2 to 2 hours.

Meanwhile, prepare the work area, canner, jars, and lids. See Preparing Jars for Canning and
Boiling Water Processing.

Fill the hot jars with the hot pear mixture, leaving 1/2-inch headspace. Wipe the jar rims, fit with
lids, and tighten bands to fingertip tightness (do not over-tighten). Process for 10 minutes.
Makes about 4 half-pint jars.

This delicious cherry jam is wonderful on muffins or toast. With or without the Kirsch, this cherry
jam is special. A food processor makes chopping the cherries extra-easy.
Ingredients:

3 pounds Rainier or other sweet cherries, pitted, about 4 cups chopped

1/4 cup lemon juice
1/4 cup Kirsch liqueur, optional
1 package (1.75 oz) powdered fruit pectin
5 cups granulated sugar
1/2 teaspoon butter, optional
1 teaspoon almond extract
Preparation:

Sterilize jars and lids; keep hot in the canner. See Preparing Jars for Canning and Boiling Water
Processing.
In a large, deep enameled or stainless steel pot, combine the chopped cherries, lemon juice, amd
liqueur, if using. Stir in the powdered pectin until blended. Place the pot over high heat and bring
to a full boil, stirring constantly. Stir in sugar and return to a boil, stirring constantly. Once the
mixture has returned to the full boil, continue boiling, stirring constantly, for 1 minute. Remove
from heat and stir in the butter and almond extract. Continue stirring for about 1 minute. Ladle into
hot jars, leaving about 1/4-inch headspace; wipe rims. Fit lids on jars and screw the bands on just
to fingertip tightness. Do not over-tighten.

Place jars in the canner, making sure there is at least 1 inch of water over the tops of the jars.
Bring to a boil and process for 10 minutes. Turn off heat, remove the canner lid, and let the jars
stay in the hot water for 5 minutes. Remove to a rack, cool, and store.
Makes about 7 to 8 half-pint jars.

Use a blender or food processor to chop the nectarines quickly. The raspberry juice gives this jam
an extra burst of flavor and adds a blush of color.
Ingredients:

3 1/2 cups finely chopped nectarines

1 1/2 to 2 cups raspberries, washed, mashed and pressed through a sieve (about 1/2 cup juice)
2 tablespoons lemon juice
5 1/4 cups sugar, divided
1 package (1.75 ounces) powdered fruit pectin
1/2 teaspoon butter, optional
Preparation:

Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a
boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil.
Lower heat and add the lids; keep hot.
In a large stockpot or kettle, combine nectarines with lemon juice and raspberry juice. In a bowl or
cup, combine the pectin with 1/4 cup sugar. Stir pectin mixture into the fruit and bring to a full boil
over medium heat, stirring constantly. Gradually stir in the remaining sugar and the butter, if
using. Bring once again to a full rolling boil; boil for 1 minute, stirring constantly.

Remove from heat and skim off any foam. Let stand for 5 minutes, stirring occasionally. Ladle into
the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel. Fit with lids and
screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at
least 1 inch above the jars.

Bring to a boil, cover, and boil gently for 10 minutes.

Makes about 6 half-pint (8 ounce) jars.

A food processor makes it easy to chop the peppers. Use red and green jalapeno peppers for a
really pretty jelly. Jazz up your morning toast or bagel or use this jelly to top cream cheese and
crackers.
Ingredients:

2 cups cider vinegar

1 cup finely chopped jalapeno peppers, seeds and ribs removed
6 cups granulated sugar
2 pouches (3 ounces each) liquid pectin
Preparation:

Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a
boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil.
Lower heat and add the lids; keep hot.
In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed jalapeno
peppers, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in
the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off
any foam. Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper
towel. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add
more boiling water to at least 1 inch above the jars.

Bring to a boil, cover, and keep boiling for 10 minutes.

Note: 1-pint jars should be processed for 15 minutes.
Makes about 6 half-pint (8 ounce) jars.

Spoon these spiced peach preserves on biscuits or English muffins for a real treat.
Ingredients:

5 cups diced ripe firm peaches (8 to 12 peaches, depending on size)

4 tablespoons fresh lemon juice
4 cups granulated sugar, divided
1 scant teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon unsalted butter
1 pouch liquid fruit pectin
1 1/2 teaspoons vanilla
Preparation:

In a large deep kettle, combine the peaches with the lemon juice and 2 cups of the sugar; cover
and let stand for 1 hour.
Fill a canner about half-full with water; add the empty canning jars and bring the water to a boil.
Reduce heat to low to keep jars hot. Bring a saucepan of water just to a boil; reduce heat to low
and add the jar lids. Do not boil the lids.

To the peaches add the remaining sugar, cinnamon, nutmeg, and butter, if using. Heat uncovered
over medium heat, stirring often, until sugar is dissolved. Bring to a simmer and simmer for 5
minutes, stirring frequently.

Increase the heat to medium-high. Stirring constantly, bring the mixture to a full rolling boil. Add
the pectin and bring once again to a full rolling boil. Boil for exactly 1 minute longer. Remove from
heat and skim excess foam from the mixture. Stir in vanilla and let the fruit mixture cool for 5
minutes, stirring occasionally.

Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit
mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and
fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more very
hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil
gently for 10 minutes. Remove jars from the hot water and let cool on a rack. Do not invert the hot
jars.

Makes about 5 half-pint (8-ounce) jars.

Note: If using 1-pint (16-ounce) jars, process/boil the full jars for 15 minutes.

Enjoy this jam on your biscuits or muffins, or make it and give it away.
Ingredients:

6 cups blueberries, washed and picked over

2 tablespoons lemon juice
4 cups sugar
1 pouch (3 ounces) liquid fruit pectin
Preparation:

Prepare the canner and jars. Add water to a canner with rack; add cleaned jars and bring to a
boil. Reduce heat to keep jars hot. The water should be high enough to be at least 1 inch above
filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another
burner to add to the canner as needed. Heat water in a small saucepan; put the lids in the
saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.Scald jars in
boiling water and keep warm.
Pour about 3/4 of the berries into a large pot and mash. Stir in the remaining berries, sugar, and
lemon juice. Stirring constantly, bring to a rolling boil which cannot be stirred down. Immediately
add the pouch of fruit pectin. Stirring constantly, bring back to the boil and continue boiling for 1
minute. Skim off excess foam, if necessary, and ladle the hot berry mixture into prepared jars.

With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close
caps with screw-on rings firmly. Arrange the filled jars in the canner and add more water, as
needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10
minutes. Remove the preserves to a rack to cool completely.

Check for seals (the middle of the caps should have made a popping sound while cooling and will
stay down.
Makes about 4 1/2 to 5 half-pints.

Ingredients:
6 c. watermelon juice
11 c. sugar
2 boxes Sure-Jell
Preparation:

To prepare juice, cut 2 to 3 small watermelons into chunks (do not use rind). Mash well in heavy
pan. Bring juice to full boil. Strain. Measure 6 cups then combine in a large kettle with the 2 boxes
Sure-Jell. Bring to a rolling boil and add sugar (need a large deep kettle for this). Cook until it
comes to a full rolling boil that you can't stir down and boil 1 minute, stirring constantly. Remove
from heat and skim foam. Pour while hot into sterilized jars and

A recipe for hot pepper jelly, made with liquid pectin, green bell peppers, hot peppers, sugar, and
food coloring.
Ingredients:

4 large green bell peppers

1/2 cup fresh hot red peppers, about 12, OR 4 tablespoons crushed dried red pepper
7 cups sugar
1 1/2 cups white vinegar
green food coloring
2 bottles liquid pectin, (6 oz each)
Preparation:

In a large pot, place peppers that have been ground fine, (use juice and pulp), sugar and vinegar.
Bring to a full boil; reduce heat to low and simmer 10 minutes. Add green food coloring and
pectin. Stir well. Bring mixture to a boil over high heat; reduce heat and boil 1 minute. Remove
from heat and pour mixture into hot dry, sterilized half-pint jars, leaving a scant 1/4-inch head
space. Seal immediately. Process in a hot water bath for 15 minutes; remove jars and let cool
upright.
Makes 8 pints.

365 Organic Everyday Value Blackberry Fruit Spread/jelly/jam Nutrition

CALORIES FAT CARBS PROTEIN SODIUM

35 0g 8g 0g 0mg
365 Organic Everyday Value Blackberry Fruit Spread/jelly/jam Trend

Thursday
Friday
Saturday
Sunday
-60
-40
-20
0
20
Nutrition Profile

0%
100 %
0%
When Eaten

54 %
29 %
17 %

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Frequently Eaten With 365 Organic Everyday Value Blackberry Fruit Spread/jelly/jam

The list below offers nutritional information for complementary foods. Compare nutrition facts
including fat, carbs, protein and calories in the food item.
FOOD ITEMS CALS FAT CARBS PROTEIN
Trader Joe's Organic Creamy Peanut Butter 200 15g 7g 9g
Peanutbutter 188 16g 7g 8g
Stonyfield Farm Organic Fat Free Milk 80 0g 13g 8g
Splenda Splenda 0 0g .5g 0g
Milton's Whole Grain Bread 90 .5g 16g 4g

Read more: http://www.livestrong.com/thedailyplate/nutrition-calories/food/365-whole-

foods/blackberry-fruit-spreadjellyjam/#ixzz1Ng4wK7DL