Jellies and Jams

Along the lines of the pickling tips from the other day, here is a combined list of items that were pasted throughout a scrapbook regarding jellies and jams.

Jelly Making
1. Discard stem and blossom ends of fruit; slice without peeling or coring.
2. Cook according to recipe in the amount of water specified.
3. Extract juice by draining through jelly bag or several layers of cheesecloth. Measure juice and heat to boiling in batches of 4 to 8 cups. (Jelly is clearer if allowed to drip through bag and not squeezed.)
4. Add amount of sugar called for. Stir until sugar dissolves, then boil rapidly to jellying point.
5. Skim jelly and pour at once into hot, sterilized jelly glasses, leaving 1/4 inch head space.
6. Pour a thin layer of hot paraffin over top of jelly after it is ladled into glasses. When cool a second layer of melted paraffin may be added. Cover and store in a cool place.

Jam Making
1. Remove blemishes or inedible part of fruit after washing.
2. Prepare fruit - crush, grind, slice, or chop according to recipe. Crushing is easy in a large flat-bottomed pan; mash a layer at a time.
3. Remove jam from heat when done; skim foam from top with metal spoon. Pour into freshly scalded glasses, leaving head space.
4. Seal jars at once with a thin layer of hot paraffin. A second layer may be added when first has cooled.

Heating is discussed in both the methods and the temperature of 219 to 223 degrees as given as the optimal temperature to cause a jellying point. This is given for if you are not adding pectin. Pectin should be added or else your fruit should be a mixture of ripe and slightly underripe fruit. The ripe fruit provides the flavor and the underripe fruit is needed for the pectin.

Remember to label and store in a cool, dry place. If they are put up in a damp place, there may be fermentation. After opening keep them in your refrigerator.

Here's a recipe for Peach Jam. Good Georgia peaches are really starting to show up in the market at a reasonable price.

4 cups prepared fruit
5 cups sugar
1 package powdered pectin

Pell and pit about 4 pounds of fully ripe peaches. Grind or chop fine. Measure 4 cups into large suacepan. Measure sugar and set aside. Mix pectin with fruit in saucepan. Place over high heat; stir until mixture comes to a hard boil. Stir in sugar at once. Bring to full rolling boil and boil hard for 1 minute. Stir constantly. Remove from heat and skim off foam with metal spoon. Stir and skim for 5 minutes to cool slightly and to prevent floating fruit. Ladle quickly into 9 medium glasses. Cover at once with 1/8 inch hot paraffin.