Operation Manual

Tips for delicious

Jam & Jelly Making

Be sure to use the same amount and type of pectin speciﬁed in the

recipe. Varying the amount could vary your results! Other pectin

types are not interchangeable and may not work in these recipes.

For the best ﬂavor and gel, use ripe fresh fruit free of blemishes.

Measure prepared fruit or fruit juice with a standard liquid measuring

cup. Sugar should be measured in a dry measuring cup and leveled.

Crush fruit (especially berries) with a potato masher, not a food

processor. A food processor can break down the fruit’s natural

pectin, preventing a good set.

For jam and jelly recipes in this booklet, you have the ﬂexibility to use

the traditional (high sugar) recipe or the reduced sugar recipe. If you

use a sugar measure other than those speciﬁed in your recipe or use

sugar alternatives, you may get a soft set or fruit syrup.

Bottled lemon juice is recommended in some recipes to help with

the gelling process, so be sure to use if speciﬁed in your recipe.

Foam accumulates on the surface of jams as air is released from the

fruit during the cooking and stirring process. To reduce foaming in

jams and even jellies, add 1/2 tsp butter or margarine to your recipe

before cooking.