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to remaKe witn liquid pectin, measure the jelly to be recooked. For each 4 cups jelly, you’ll need 3/4 cup sugar, 2 tablespoons liquid pectin. Bring jelly to boil over high heat. Quickly add the sugar, lemon juice and pectin and bring to a full rolling boil, stirring constantly. Boil mixture hard for 1 minute. Remove jelly from heat, skim, pour into hot containers, and seal.
What causes excessive foaming onjelly?
The use of overripe fruits can cause excessive foaming. Also allowing the fruit to stand after it has been mashed may make it foam. Stirring the mixture too rapidly will cause foaming. The addition of 1/4 teaspoon margarine or butter to prepared mixture just before bringing to a boil will rteduce^o&ffliflg;'r
What is light fruit pectin?
Light fruit pectin is a special formulation designed for making reduced-sugar (1/3 less) homemade jams and jellies. Cooking directions are similar to those used with regular fruit pectin with one important exception: the light fruit pectin is mixed with part of the sugar before it is added to the prepared fruit or juice. Follow directions on the package. Because light fruit pectin sets faster than regular pectin, trapped air bubbles are more common. This can result in jelly that is slightly less clear. Light pectin tends to make for a firmer set. Jars should be filled to within 1/8 inch of the top and processed in boiling water for 10 minutes.
Can I make double batches'!
Some cooks report good results when recipes are doubled, but as a general ride, doubling is not recommended. To allow for the expansion of boiling mixtures, a pan must be less than half full of fruit and sugar to permit a full rolling boil. For most recipes, the yield is too great to be accommodated in commonly avail(See
JELLIES, page 12)
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