Making jam without added pectin

1 Recipe

Ingredients

Quantity Ingredient
Sea Level: 220 degrees F.
1,000 ft: 218 degrees F.
2,000 ft: 216 degrees F.
3,000 ft: 214 degrees F.
4,000 ft: 212 degrees F.
5,000 ft: 211 degrees F.
6,000 ft: 209 degrees F.
7,000 ft: 207 degrees F.
8,000 ft: 205 degrees F.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Directions

Wash and rinse all fruits thoroughly before cooking. Do not soak. For best flavor, use fully ripe fruit. Remove stems, skins, and pits from fruit; cut into pieces and crush. For berries, remove stems and blossoms and crush. Seedy berries may be put through a sieve or food mill. Measure crushed fruit into large saucepan using the ingredient quantities specified in Table 1.

Table 1. Ingredient Quantities. Fruit: Apricots. Cups Crushed Fruit: 4 to 4-½. Cups Sugar: 4. Tbs.

Lemon Juice: 2. Yield (Half-pints): 5 to 6.

Fruit: Berries. Cups Crushed Fruit: 4. Cups Sugar: 4. Tbs. Lemon Juice: 0. Yield (Half-pints): 3 to 4.

Fruit: Peaches. Cups Crushed Fruit: 5-½ to 6. Cups Sugar: 4 to 5.

Tbs. Lemon Juice: 2. Yield (Half-pints): 6 to 7.

Add sugar and bring to a boil while stirring rapidly and constantly.

Continue to boil until mixture thickens. Use one of the following tests to determine when jams and jellies are ready to fill. Remember to allow for thickening during cooling.

Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the temperature for your altitude. For more information see "Making Jelly Without Added Pectin".

Refrigerator test: Remove the jam mixture from the heat. Pour a small amount of boiling jam on a cold plate and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it is ready to fill.

Remove from heat and skim off foam quickly. Fill sterile jars with jam. For more information see "Jars and Lids". Use a measuring cup or ladle the jam through a wide-mouthed funnel, leaving ¼-inch headspace. Adjust lids and process.

Table 2. Recommended process time for Jams without Added Pectin in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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