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Success in jam making depends on the kind of fruit used,
the way it is cooked, handled and stored. |
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Pectin is a water soluble substance that is present
in the pulp, skin and seeds of the fruits. It is used
in the preparation of jams, jellies and preserves for
its thickening properties when it is properly combined
with acid and sugar. Usually it is added to fruits that
don't have enough natural pectin. If no pectin is used,
mixture must continue cooking until it reaches the desired
consistency. |
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When
cooking a preserve, stirring is necessary to prevent
sticking and scorching. |
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To know when a jam or preserve is ready it is better
to use a candy thermometer. Cook mixture to 220°F (106°C).
If no thermometer is available dip a cool metal spoon
into the boiling mixture and raise it out of the steam
and turn the spoon so that the syrup runs off the side.
If the syrup forms drops and fall off the spoon as one
sheet, the jam should be done. Mixture thickens as it
cools. |
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Prepare jars properly. Rinse jars and lids and place
them on a rack, upside down, inside a large saucepan.
Cover with hot water and bring to a boil for 5 minutes.
Let jars and lids drain on a clean dish towel until
needed. |
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Jars must be hot when hot jam is poured into. Cut rounds
of waxed paper, the same size of the jar, and place
them over the jam, pressing lightly with the finger.
Place lids when jam is cold. |
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Jams which will not be kept more than two months, do
not need any special sealing. Jams which will be kept
longer should be sealed with paraffin. |
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If using paraffin to seal glasses melt it over hot water
in a double boiler. It should be kept hot, without overheating. |
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Fill
jam in jars leaving ½ inch free from the top, cover
immediately with a layer of paraffin (1/8 inch layer).
Be sure jam is completely covered by paraffin. Keep
jars labeled. |
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Once
a jar is opened, it must be kept in the refrigerator. |
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