---------- Recipe via Meal-Master (tm) v8.02
       Title: Preparing Butters, Jams, Jellies, and Marmalades (2 of 2)
  Categories: Canning, Information
       Yield: 1 guide
   There are two basic methods of making jams and jellies. The standard
   method, which does not require added pectin, works best with fruits
   naturally high in pectin. The other method, which requires the use of
   commercial liquid or powdered pectin, is much quicker. The gelling
   ability of various pectins differs. To make uniformly gelled products,
   be sure to add the quantities of commercial pectins to specific fruits
   as instructed on each package. Overcooking may break down pectin and
   prevent proper gelling. When using either method, make one batch at a
   time, according to the recipe. Increasing the quantities often results
   in soft gels. Stir constantly while cooking to prevent, burning. Recipes
   are developed for specific jar sizes. If jellies are filled into larger
   jars, excessively soft products may result.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias