Fruits can be preserved to enjoy throughout the year. Fruit jams, jellies, preserves, conserves, marmalades, syrups, honeys and butters can add zest to meals, and provide a good way to use a variety of fruits. Here are some tips for making successful jams, jellies and fruit preserves.
Make sure to have all equipment and ingredients on hand prior to starting.
Measure all ingredients exactly.
For best results, make only one recipe at a time. Double batches do not always gel properly.
Use only half-pint jars unless specified. Larger jars will not receive enough heat during processing to keep safely in the cupboard.
If the recipe calls for added pectin, do not interchange liquid pectin for powdered pectin and vice versa.
Wash half-pint jars in warm, soapy water and then sterilize them by boiling 10 minutes. Pre-treat lids as package directs.
Canned jellied fruit products must be processed in a boiling water canner to make sure the lids seal and to prevent mold growth. A boiling water canner is sometimes called a water bath canner. Do not use paraffin to seal the product.
For jellied fruit products at their best, make only the amount that can be used in one year. Preserves stored for long periods of time lose their flavor and bright color and can darken.
The Brown County UW-Extension Office will host a jam, jellies and preserves class on June 15th.
For more information on this class, please visit:
http://www.co.brown.wi.us/i/f/uw_extension/fl%20-%20jams%20and%20jellies.pdf
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