Making Successful Jams & Jellies
Nothing says “summer” like the delicious taste of
homemade jam and jelly. Jams and jellies
are processed in a boiling water or steam canner. Here are some tips for making
a great jellied product.
·
You may safely add a small amount (1 teaspoon or
less) of herb or other flavoring to a fruit jam or jelly recipe e.g. when
making basil strawberry jam.
·
Substitute peaches for nectarines, or apples for
pears with the same tasty results.
·
You may use unsweetened frozen or canned fruit
in place of fresh in any jam or jelly recipe.
Do not use pre-sweetened fruit. 
·
You may use honey in making jams or jellies. In recipes with no added pectin, honey can
replace up to ½ the sugar, decrease the amount of liquid by the amount of honey
added.
·
If using bulk pectin, six tablespoons is equal
to one box.
·
Follow a recipe tested for the type of pectin
(regular, low-sugar, no-sugar) and form (powdered or liquid) specified. Do not substitute as the product will fail to
set.
·
Do not double jam and jelly recipes as you will
end up with syrup.
Source: Barb Ingham, UW-Extension Food Safety
Specialist
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