What process used in making jam or jellies?
There is a difference between jam, and jelly: Jam: is made of chopped or crushed fruit and sugar and spreads easily. Jelly: is made of fruit juice and sugar. It is stiffer than jam and will hold its shape if cut If you are making jam or jelly, and you do not want to add commercial pectin, you should use these pointers: For Jelly: * Add peels and cores to the fruit while it is cooking. This will add pectin to the juice so it will gel better. * Only use fresh juice, not canned or frozen. * Don’t overcook. Pectin breaks down after prolonged cooking. * Jelly is done when it hangs of the edge of a spoon. I also use this test for jam; it works for me. For Jam: * Wash fruit, but don’t soak it. * Crush fruit, but don’t puree it. * To prevent scorching, you can bake your jam in the oven. Simply cook it on the stovetop until ingredients are well mixed and start to boil, then transfer it to the oven, stirring occasionally.
