Tips and Tricks in Preserving: Jams and Jellies

RafahPerlado By RafahPerlado, 26th Sep 2014 | Follow this author | RSS Feed | Short URL http://nut.bz/z_6xvz_f/
Posted in Wikinut>Guides>Recipes>Other

Some of the best tips and tricks that you may use in preserving jams and jellies. How to select the right fruit to use in making jams. What utensils should be used during the execution of making jams and jellies. What is the right temperature for the jellies and jam to set. This is also a great guide for the starters or the ones with less experiences when it comes to making jams and jellies.

Tips and Tricks in Preserving: Jams and Jellies

  1. Select only the well ripened, but not over-ripped fruits. Do not use rotten fruits. Remove any damages or bruises on your selected fruits.

  2. Frozen and fresh fruits may also be used to make jams and jellies.

  3. Wash and dry the fruits before using.

  4. Use large pans if making jams and jellies to avoid boiling over. It is better to make jams in a small amounts. One and a half to two kilograms of fruits is a good average amount to handle.

  5. Gently boil fruit with a little water (if required) until pulpy. Slowly add sugar and stir until dissolved. Once the sugar is dissolved, boil it rapidly. From then, stir occasionally during this time to prevent jam from sticking to the bottom of the saucepan.

  6. Always use wooden spoon for stirring.

    • There are three ways to test the jams and jellies for setting:
    • Dip the wooden spoon into the jam or jelly and allow the mixture to drop. When drops merge on the end of the spoon instead of running off, the mixture will set on cooling.

    • Most of the jams and jellies will set at a temperature of 105 degree Celsius or 221 degree Fahrenheit.

    • If you place a little amount of jam or jellies on a cold plate, and the surface wrinkles when touched if it is cooled lightly, it is ready to set.


  7. Carefully skim the seems from the jelly at the beginning or end of cooking. It will stop from breaking up and dispersing through jelly.

  8. When straining jellies, do not squeeze the cloth or jelly bag as this will give a cloudy jelly.

  9. Sterile the jars and lids by washing it with hot soapy water and rinse thoroughly and place it in the oven at 120 degree Celsius or 248 degree Fahrenheit for 30 minutes. Invert onto a clean tea-towel to drain and dry just before filling.

  10. Jams and jellies should be poured into hot jars and cover it immediately.

    Other tips and tricks dealing with bread and buns:
  • To skin tomatoes, place in a boiling water for 1 minute then plunge into a cold water.

  • Always use sterilized jars when bottling.

  • Always label and date food packages before freezing.

Tags

Jam And Jelly, Jams, Jams And Jellies, Jellies, Preserve, Preserving, Tip, Tips, Trick, Tricks

Meet the author

author avatar RafahPerlado
I am a young entrepreneur and is a degree holder on Hotel and Restaurant Management. Basically my topic would focus on Cooking and Baking. And also with some Arts and Crafts.

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