Easy, Fruit-Filled Fun: Making Homemade Jams And Jellies
(NAPSA) – Homemade jams and jellies are an unbeatable way to savor the season’s fresh fruit all year. Although people have been making jams and jellies for generations, today’s jam-making products help consumers enjoy the fruits of their labor easier and faster.
For taste and quality, homemade jams and jellies beat their store-bought counterparts hands down. Plus, home cooks take pride in the process of making preserves and enjoy the rewards of giving them away to friends or family. Although most people make jam from May to September, the following tips are important to remember throughout the year:
- Freeze fruit when in season to make jam later on in the year.
- In the early/late fall, use fruits such as apples, and vegetables such as tomatoes and peppers, to make relishes and chutneys.
- In the winter, use fruits such as oranges to make marmalade.
- For festive seasons, makes fruit juice or wine jellies.
When making jams and jellies, always use firm, ripe fruit without mold or bruises. Remember, the better the fruit, the better the jam.
Making Jam Is Easy
All jams and jellies need a balance of four ingredients: pectin, acid, sugar and fruit. If any of these ingredients are altered, the jam or jelly may not set properly.
Pectin is a natural jelling substance found in all fruits. It binds with sugar and fruit to form a gel. By adding pectin to a jam or jelly recipe, you shorten the cooking time, resulting in a fresher fruit flavor and color-and up to a 50 percent greater yield from a given amount of fruit.
Kraft Foods offers a variety of Sure-Jell and MCP fruit pectins to fit any recipe-including regular, less-sugar or no-sugar jams and jellies, as well as recipes that don’t require cooking. And when liquid pectin is called for, there’s CERTO Liquid Fruit Pectin.