Jam-making basics
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See Below | ||
Directions
Select fully ripened fruits and rinse them quickly under cold water and then drain thoroughly. Do not soak the fruit in water. Do not double the recipes. Do not substitute ingredients. Do not reduce the amount of sugar or increase the amount of fruit used. An exact balance of fruit, sugar, and pectin is needed for jelling to occur.
For no cook jams, mash the fruit with a potato masher. For cooked jams, process the fruit in a food processor using quick on and off pulses until finely chopped. For preserves, until coarsely chopped.
Do NOT puree.
NOTE:
A rolling boil is a boil that cannot be stirred down.
Related recipes
- Barley basics
- Basic bangers
- Basic berry jam
- Basics barley
- Basics of liqueur making part 1
- Bean basics
- Beverage basics
- Bread making basics
- Bread making basics #2
- Breadmaker information
- Jam
- Jam bars
- Jam bread machine made
- Jam jewels
- Jar sprouting
- Master mix
- Master mix recipe
- Master mixes--introduction
- Mess
- Sour mash