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A tasty way to liven up any bread is with homemade jams and jellies. These help to carry the light, sweet tastes of summer throughout the year.
Jelly is a semi-solid mixture of fruit juice and sugar that is clear and firm enough to hold its shape. Jam also will hold its shape, but it is less firm than jelly. Jam is made from crushed or chopped fruits.
“Making jelly is a skill that requires some talent and a lot of organization,” said Tim Roberts, Virginia Cooperative Extension Specialist in food safety.
“Have the recipe, ingredients, and supplies ready because once the jelly making is started there is no time to look for missing items.” he said.
To start, wash the fruit carefully. Remove the caps, stems and damaged areas. Use some under ripe fruit to increase the pectin and acid content. This is especially important for those planning to make jelly without added pectin.
Pectin, a naturally occurring part of fruit, makes jelly gel. Some, but not all fruits contain enough pectin to form
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