How to Make Jellies, Jams, and Preserves at Home - Canning & Preserving - Cooking & Food

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How to Make Jellies, Jams, and Preserves at Home

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Originally published in 1977 by the U.S. Dept. of Agriculture, this book tells how to make various kinds of homemade jellies, jams, conserves, marmalades and preserves, with and without added pectin. A number of easy-to-follow recipes are included.

Contents Covered:

Four Essential Ingredients
- Fruit
- Pectin
- Acid
- Sugar
Equipment and Containers
Making and Storing Jellied Fruit Products
- Tips on Jellied Fruit Products
- Filling and Sealing Containers
- Storing Jellied Fruit Products
Jellies
- To Prepare Fruit
- To Extract Juice
- To Make Jelly
- To Test for Pectin in Fruit Juice
- To Test for Doneness
Jams
- With Added Pectin
- Without Added Pectin
Conserves, Marmalades, Preserves
- With Added Pectin
- Without Added Pectin
Questions and Answers
Index