Faults in preserves

1 servings

Ingredients

Quantity Ingredient
It is very disappointing to spend time and money for ingredients making
Jam, jelly, or marmalade only to find that it does not set, the flavor
Is poor or it does not keep. here is a list of some faults and how they
can Be avoided.
WHEN JAM DOES NOT SET

Directions

It is usually due to incorrect proportions of sugar and fruit. When fruits contains little natural setting quality (pectin) use more fruit than sugar. When fruits contains a lot of pectin, use less fruit than sugar. Not quick enough boiling, us a sufficiently large pan. Preserve is either not boiled long enough before testing or is overboiled, which may destroy the setting of the preserve. WHEN JAM IS TOO STIFF Incorrect proportions, or has been overboiled WHEN JAM DOES NOT KEEP It can be due to incorrect storage, keep jars away from steam and in a cool dry place. A dark cupboard helps to preserve color of jam. Fruit was bruised, overripe, or damp. Insufficient sugar, with very acid fruits, sugar can be used cup for cup. With fruit otherwise, use ¾ cup sugar to 1 cup fruit. Jars not sufficiently filled, filled to within about a ¼ inch of the top.

When filling hot jars, stand them on a saucer, a board, or a piece of paper. TO AVOID FRUIT FROM RISING TO THE TOP OF JAR When a preserve contains whole fruit, allow preserve tocool slightly and thicken; stir to distribute the whole pieces then put into jars. TO SEAL JARS Pour a small amount of melted paraffin over the top of the hot jam or jelly and rotate the jar to cover the top of the mixture completely.

Let it cool then add another layer of melted paraffin. When set, cover the jar with a lid. Aleternatively cover the top of the hot jam with a circle of wax paper, then cover the jar with saran wrap.

Origin: Marguerite Patten's Recipe Cards Shared by: Sharon Stevens Submitted By SHARON STEVENS On 05-06-95

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