Jam Course Hints For Best Results
•Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set.
•Use only ripe fruit (not overripe or underripe) for best flavor.
•Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or food processor. Jam should have bits of fruit in it.
•Recipes should not exceed 3 cups fruit.
•Be sure to measure fruit AFTER it has been crushed, not before.
•Remove stems, seeds, or pits from fruit before crushing.
•You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as peaches, pears and apricots may be used but should be peeled and have the seeds removed.
•Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and drain before measuring. For thinner jam, use juice as part of the 3 cups berry or fruit amount.
•Lemon juice adds necessary acid to the berries or fruit.
•You may decrease the amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended.
•The average refrigerated life of jam is 2 weeks or up to several months frozen.
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM
Fresh or Frozen (thawed) Fruit | 3 cups |
Sugar | 5 cups |
Select Jam Course | 13 |
BLUEBERRY, APRICOT, PEACH OR PEAR JAM
Fresh or Frozen (thawed) Fruit | 3 cups |
Sugar | 5 cups |
Lemon Juice | 3 TBL |
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Select Jam Course | 13 |
CAUTION: DO NOT EXCEED THESE AMOUNTS!
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