Making your Own Jams, Jellies, Syrups, and Preserves

Synopsis

Get an overview of the equipment and ingredients needed to make your own jams, jellies, butters, syrups, and preserves. Step-by-step instructions are provided, starting with essential directives for choosing the right fruits, and concluding with tips on how to present and store your preserves.

Objectives

• Identify the equipment needed to make jams, jellies, butters, syrups and preserves, and choose the ingredients needed to make them
• Distinguish between the different types of preserved sweet fruit spreads
• Prepare jams, jellies, butters, syrups and preserves
• Bottle, decorate, and store home-made preserves

Outline

• Introduction
• Overview
• Objectives
• Getting Started
• The Equipment You Need
• Pans for Cooking
• Sterilizing Pans
• Other Cooking Equipment
• Just for Jelly Making
• Storing Your Product: Jars, Bands and Lids
• The Ingredients You Need
• Fruit
• Sugar
• Pectin
• Checkpoint I
• Preparation Guidelines
• Tips to Keep in Mind
• Making Jam
• Making Fruit Butters
• Making Juice
• Making Jelly From Juice
• Making Preserves
• Determining the Setting Point
• Checkpoint II
• Processing, Presentation and Storage
• Sterilizing Jars and Lids
• Filling Jars with Jams and Jellies
• Processing Filled Jars
• Cooling, Labeling, and Storage
• Labeling and Storage
• Final Checkpoint

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