Receta Preparing Butters, Jams, Jellies, And Marmalades (Part 2)
by Global Cookbook

Avg. 4.3/5 2 votos


	Raciónes: 1

Ingredientes

There are two basic methods of making jams and jellies. The standard method, that does not require added pectin, works best with fruits naturally high in pectin. The other method, that requires the use of commercial liquid or possibly powdered pectin, is much quicker. The gelling ability of various pectins differs. To make uniformly gelled products, be sure to add in 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.