Michigan State University Extension
Preserving Food Safely - 01600548
08/03/99
JAM MAKING TIPS (From the Ball Blue Book)
1. Always use the full amount of sugar called for in the
recipe. Reducing the amount of sugar may prevent the jam
from setting up.
2. Always prepare only one batch of jam at a time.
Doubling the recipe may prevent the jam from setting up.
3. Always use fresh, ripe fruit. As fruit becomes over-
ripe, its natural pectin content decreases and the gelling
ability of the fruit is reduced.
4. Finely chop all fruits used for making jams, but do not
puree them. Pureed fruit will add too much liquid and too
much fruit for a good gel.
5. Use only the type of pectin called for in a recipe.
Liquid or powdered pectin may be used, but they may not be
substituted for each other.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
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