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Making Fruit Spreads Preserve It Right pg 2

by Patricia Redlinger & Diane Nelson

Use standard jars and lids

Half-pint canning or jelly jars and selfsealing, two piece lids are recommended. Check jars for cracks or chips and check lids for dents or rust; these defects may cause sealing failures. Prepare the lids and bands according to the manufacturer's directions.

To sterilize empty jars, put them right side up on the rack in a boiling water canner. Add hot (not boiling) water, filling jars and canner to 1 inch over tops of jars. Heat till water boils, then start timing. Boil for 10 minutes if your county's altitude is less than 1000 feet or for 11 minutes if altitude is over 1000 feet. Remove and drain jars one at a time. Leave hot water in canner for processing filled jars.

Preparing sweet spreads with added pectin

Carefully follow the recipe and measure exactly. The method and order in which ingredients are combined depend on the type of pectin. Have jars and lids ready before starting to cook fruit mixture.

Success in jelly and jam making depends on proper cooking and accurate timing. Jelly should be boiled rapidly, not simmered. Begin counting time when the mixture reaches a full rolling boil, one that cannot be stirred down. Pour hot mixture into sterile, half-pint jars leaving 1/4 inch head-space. Wipe jar rim with clean, damp cloth; place hot metal lid on jar with sealing compound next to glass and screw band down firmly.

Process all fruit spreads

To prevent mold growth, flavor loss,change of color, and surface darkening, all cooked fruit spreads must be heat processed. Because of the risk of harmful mold contamination, paraffin seals are no longer recommended for sweet spreads.

To heat process, place jars in water bath canner filled with hot water. Water should be 1 inch over jar tops. Heat to boiling, then begin timing. Process half-pints in covered canner for 5 minutes if altitude is less than 1000 feet, or for 10 minutes if altitude is above 1000 feet.

Remove jars from canner and place on a rack or folded cloth away from drafts. Do not tighten the screw bands. When jelly has cooled completely, check seals by pressing on the center of the lid. The lid should be curved downward. If lid is down and will not move, jar is sealed.Refrigerate any unsealed jars.

Remaking soft jellies

Overcooked jelly cannot be redone, but jellies that are too soft sometimes can be saved by recooking. Have clean jars and new lids ready before starting.

To remake with powdered pectin: Measure 4 cups of jelly; set aside. In a large saucepan combine 1/2 cup water, 1/4 cup sugar, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin.

Heat to boiling, stirring constantly. Add 4 cups jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard 30 seconds. Remove from heat, quickly skim off foam and fill sterile jars with jelly, leaving 1/4 inch headspace. Wipe jar rims. Adjust new lids and heat process in boiling water canner as directed.

To remake with liquid pectin: For each quart of jelly, have ready 3/4 cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Measure 4 cups jelly into large saucepan and bring to a boil over high heat, stirring constantly. Remove from heat and quickly add the sugar, lemon juice and pectin. Bring to a full rolling boil, stirring constantly.

Boil hard for 1 minute. Quickly skim off foam and fill sterile jars with jelly, leaving 1/4 inch headspace. Wipe jar rims. Adjust new lids and process in boiling water canner as directed.

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