A lot more on jelly
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A little (maybe a lot) more | ||
Directions
Recipe by: DDMmom If a fruit jells easily, larger amounts of jelly can be made at one time, especially if the jelly maker has experience. When there's no one to show you the "sheeting test" to determine if the jell point has been reached, there's a much more accurate way. Place candy thermometer in boiling water, and note the temperature. For jelly, the proper point has been reached when the temp is 8 degrees higher; for preserves, it's 9 degrees higher. The easiest and much more economical method is to use commercial pectin. It's not as much fun, but in many cases it's the only way to get a jell. (Herb jellies unless you use an apple, orange, or grape base, will not jell without commercial pectin.) If you use sterilized jars and lids, processing isn't too important. However, in the deep south with heat and humidity, the keeping qualities are greatly improved using this method. Topping with paraffin makes the use of unique jars possible, but it's not a reliable method for me. It definitely works in other areas of the country, and for short term storage I do use it- for gift giving with the admonition to use in the near future included on the card, for instance. I wish I could recommend a good book- there are bound to be many, but mine are so old they're out of print. Call your county agent, and look in cartons of canning jars for booklet offers. And the library.
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