Jam & Jelly Tips

Follow these tips and enjoy a sweet treat all year.


Enlarge Image Top your toast with homemade jam.
  • For cooking fruit mixtures, choose a large enough kettle or Dutch oven. It should be no more than one-third full of water at the start to allow for vigorous boiling.
  • Follow instructions exactly. Liquid and powdered pectins are used differently. They can't be used interchangeably.
  • To make a larger quantity, prepare the recipe two or more times. Do not try to double quantities.
  • Use sterilized canning jars with two-piece lids. Prepare jars first; keep them warm while cooking the mixture.
  • Process jellied products in a boiling-water canner to prevent mold growth.

Related Links
Whether you're a canning master or just starting o...
Discover the art of canning with one of our homema...
Pickling is perfect for so much more than just cuc...
Maximize kitchen storage space in cabinets, drawer...
Your Comment:
close
X