Secrets to Successful Jam or Jelly

Few things say summer as readily as the delicious scent of strawberry jam or jelly, even in the dead of winter. The tantalizing aroma of sun-warmed strawberries, bursting with flavor, is enough to send you back for seconds, thirds and more. The secret to successful homemade jams and jellies is knowing exactly what steps to take and to avoid. It is a skill that is learned from many years of practice and countless trials with plenty of error.

Adding Pectin to the Mix
Because some berries, such as strawberries and blackberries, have little or no pectin, and pectin is what helps the jam and jelly set, on occasion you will have to add pectin from another source.

There are two ways to add pectin: the natural way and the commercial way. Unfortunately, most of the commercial pectin breaks down easily under high heat. Canning with commercial pectin also means you cannot double the batch, because that would mean being on the stove longer, hence more heat. Any deviation from the exact amounts of fruit, fruit juice, pectin and sugar often results in jam and jelly that will not set. Moreover, pectin does not have a long shelf life. Hence, the pectin you purchase today may be too old when it comes time to use it.

One of the secrets that most new canners don't realize is that making jam and jelly the natural way means you don't have to add commercial pectin, if you don't want to, and you can make jams and jellies with a sugar substitute such as Splenda.

The Natural Way
It's no secret that making jams and jellies the natural way is healthier and less expensive. It's also no secret that when you do things the natural way, it often ends up being more work. But you may just find that the enhanced flavor is worth any extra work involved.

The commercial way to make jam and jelly is to buy a package of pectin, such as those manufactured by Sure-Jell and Ball, and follow the directions. (Sure-Jell and Ball also incorporate the use of Splenda and other sugar substitutes.) The directions are easy, straightforward and have withstood the test of time. You simply add pectin and sugar or a sugar substitute to the fruit, cook according to the directions, ladle into jars, seal and store. Nothing could be easier.

But, the product could taste better.

If you're looking for a more robust fruit taste, go the natural way. Since apples have the highest concentration of pectin, and most commercial pectin is actually made from apple pectin, it makes sense to make your own pectin

Making Apple Pectin
Apples have the highest concentration of pectin. About 10 pounds of apples will yield about 1 pint or so of pectin. Wash the apples, remove the stems, peel and core and put them into a 12-quart kettle. Add a quart of water, set on the back burner and simmer for about four hours, adding water from time to time to keep from burning. The product will be a syrup-like concoction that smells sensational.

If possible, use apples from your own orchard that have not been sprayed. If they have been sprayed, at least you know what they've been sprayed with and can wash them accordingly.

Selecting Fruit for Jam or Jelly

• Use firm ripe fruit that is free of decay.
• Seedy strawberries will form an unpleasantly thick jam and are best for use in jelly.
• Do not use fruit that has been sprayed with chemicals, if possible.
• Do not wash strawberries until ready to begin making your jam, as they tend to break down easily and can mold overnight.

Making Freezer Jelly or Jam
Four ingredients are necessary in making jam or jelly: fruit, pectin, acid and sweeteners. Acid is found in the fruit. If you don't think your fruit is tart enough, add a tablespoon of lemon juice to each cup of juice or berries. Sweeteners are sugar or sugar substitutes.

• Select firm, ripe (never overripe) berries that are free of blemishes.
• Wash (do not soak) and measure fruit (2-2 ½ quarts of berries will yield approximately 3 cups of juice).
• Use a large kettle-jelly tends to foam up with commercial pectin and can quickly boil over (add a ½ teaspoon of butter to prevent foaming).
• Heat mixture rather quickly to release the pectin in the fruit.
• Crush berries (one layer at a time) in the kettle with a potato masher.
• For jelly, strain in jelly bag and discard pulp when finished (this results in less jars of jelly than jam).
• For jam, use all of the berry mixture. Do not strain.
• Add approximately 6 cups sugar to the berries or juice.
• Mix and let stand about 10 minutes or until sugar dissolves.
• If using commercial pectin, follow directions on package; if using homemade pectin, use 1 cup.
• Boil hard for 3 minutes, stirring constantly.
• Remove from heat and pour into sterilized jars, leaving ½-inch headspace. Wipe rims, add lid and ring, and tighten.
• Let stand at room temperature for 24 hours, and then freeze.

Not making freezer jam or jelly? Follow the same procedure. Once jars seal, set them in a cool, dark place until you need them. If they do not seal, put in refrigerator and use immediately. Discard jars that form mold.

Secrets Revealed
If your jelly or jam does not set, it could mean the pectin was not of good quality, you cooked the fruit too long or too slowly, the berries you used were overripe or underripe or you didn't measure correctly. If any of those problems-or others--arise, all you'll have in your jars will be ice cream or pancake syrup. Not jam. Not jelly. But you will have learned one of the most important steps in the secrets to successful jams and jellies: Practice makes perfect.