Acid content varies among fruits and is higher in underripe fruits. Acid is needed both for gel formation and for flavor. When fruits are low in acid, lemon juice or citric acid may be used. Commercial pectins also have added acid.
Either beet or cane sugar in fruit products acts as a preserving agent, helps in forming the gel, and enhances the finished product’s flavor. In preserves, sugar aids in firming the fruit or fruit pieces.
Sweeteners such as brown sugar, sorghum and molasses are not recommended since their flavor overpowers the fruit flavor and their sweetness varies.
Other than artificial sweeteners, suitable sugar replacements are light corn sirup and light, mild honey. Neither can substitute fully for sugar on a one-to-one basis. For best results use a tested recipe, but if one is not available replace about ¼ to ½ of the sugar with corn sirup or honey. Longer boiling (for recipes without pectin) may be required since additional moisture is being added.
Fruits for jellied products without added pectin must be hard ripe and full flavored, or in a proportion of ¾ fully ripe and ¼ underripe, in order to provide the needed pectin. If liquid or powdered pectin is used, fully ripe fruit is best.
After sorting to remove overripe or undesirable fruit, wash in cold running water or several changes of cold water. Prepare fruit according to the specific recipe, discarding any spoiled or bruised portions. Only the amount needed should be prepared to prevent quality loss.
Water bath canner Jelly thermometer Timer Widemouth funnel Large, flat-bottomed kettle (8-10 qt.) Measures Measuring cup and spoons Food chopper or masher Long-handled spoon Colander Ladle Jar lifter Jelly bag and cheesecloth Jelmeter Canning jars and fittings
In jelly making, juice is extracted either by crushing, by limited heating using small amounts of water, or by longer cooking with measured amounts of water. Heating aids in pectin extraction for those recipes not using added pectin.
The prepared fruit is put in a damp jelly bag or several thicknesses of damp cheesecloth, tied, and hung to drip. The clearest juice will be free run, but yields increase if the bag is pressed or twisted. Re-straining this juice is recommended. Do not squeeze or press.