What is the recipe of making jam and jelly?

Question

I want to know how to make jam and jelly.And also the things which will b needed to make these things.Plz help me so that I can make the jam and jelly more delicious to eat.And plz don't forget to mention about the products which will b needed for it.

Answer 1

Hi,

Jam and jelly are easy to make.

Have jars ready to use,

For each cup of fruit, you need one cup of sugar (caster sugar)

I’ve been making damson jelly and blackberry jam recently and this is how I did it.

One cup of blackberries (I usually make loads so use about 5 cups)
One cup of sugar
The juice of one lemon (with lemon pips as well)
The lemon rind of one lemon (use a potato peeler so the rind is large and you can take it out once it’s cooked – the rind and pips have pectin in them and help the jelly / jam to set)

Bring the fruit / sugar combo to the boil stirring constantly and then let simmer for 20 minutes stirring occasionally.

To test that it is ready to set. Take a small teaspoon amount and put it on a plate at room temperature and wait 5 minutes to see if it sets. If it’s still runny, keep simmering and try again until it does.

For Jelly, do exactly the same thing, except use a potato masher to break up all the fruit when it’s simmering, and instead of putting it straight in a jar, use a sieve to remove the fruit so it’s just a thick coloured liquid that will then set to the jelly.

Hope that helps!

Answer 2

Guyabano Jam Recipe

Answer 3

I have been making jelly for years , I pick ripe fruit and some under ripe for the pectin to set the jelly . Wash the fruit I cook the fruit and strain through a mesh cloth like cheese cloth I let it hang as long as it drips . Some times 24 hours . I take the juice and measure it out cup for cup with sugar in a large cooker I use stainless steel . I put as much a 4 cups od sugar and 4 of juice and set to boil hard . I cook it till you see the change in the jelly it will set on a cold plate and jell up it will run off the spoon in several places its kind of like making fudge . I have hot pint and half pints available . Have a clean dry funnel and set in jar pout till 0ne inch of room is left put hot sterilized lids on and seal . Some pressure can at this point but I find as long as it lasts it has no chance to spoil . I keep berries and in the freezer and grape juice canned . It is much better than store bought .

Answer 4

First you got to sterilize your bottle for 10 minutes... meaning, allow the water to boil with the bottles in it. Then set aside. Boil 1 cup of water and 3 cups of sugar. Put in low fire and if you like mango jam or jelly, simply osterize the 10 ripe or green mangoes and add it in the low fired mixture of water and sugar. Then stir constantly so as not to stick in the pan. If the mixture is already slimy, remove from fire but don't stop stirring the hot jam. After 30 minutes, place the jam in the bottles.
You can use this procedure in making apple, orange, guava, santol, jackfruit, banana, young coconut, pineapple, peaches, guyabano, atis, potato, tomato, squash, papaya, and even pear jam or jelly. Hmmmmm, now i'm hungry!!!!

Answer 5

3 lb. fresh peaches.....BLUE RIBBON PEACH JAM
2 Tablespoons lemon juice
5-1/2 cups sugar
1 box powder pectin
1/2 teaspoon butter or margarine

Peel, pit and finely chop the peaches to make 4 cups of prepared fruit. Mix the chopped peaches with 2 Tbls. lemon juice in a 6 to 8 quart saucepan. Measure out the sugar and place in a separate bowl. Do not use yet.

Stir pectin into fruit in the saucepan until completely dissolved. Add 1/2 tsp. butter, this will prevent foaming.

Bring fruit mixture to a rolling boil. Stir constantly. When at a full boil, add the sugar. Return to a full rolling boil. Boil for 1 minute, constantly stirring. After one minute, remove from heat. Skim off any foam with a metal spoon. Ladle into prepared jars with a 1/8 inch headroom.

Wipe off jars. Place lids and screwbands onto jars. In a boiling water bath, process half-pint jars for 10 minutes and pint jars for 15 minutes.

Answer 6

I just finished making Blueberry Jam. I used Sure-Jell and followed the directions that are on a paper inside every box. This never fails and is so easy. They tell you how to make loads of different kinds of jam & jelly.

Answer 7

Root Beer Jelly - Jam - Guide to Canning at Home
http://www.visualrecipes.com/recipe-details/recipe_id/298/Root-Beer-Jelly---Jam----Guide-to-Canning-at-Home/

Answer 8

You need jars to put them in. You can get those in most supermarkets or WalMart. Some require pectin, others have you put wax seals on top.

My favorite is Apple Butter, but I am giving you some web sites with more recipes.

Apple Butter
15 medium size apples (4 to 5 lbs.)
1 1/2 qts. cider
1 1/2 lbs. (3 cups) sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/4 tsp. nutmeg

Wash and slice firm, tart cooking apples. Do not remove core, seed or peel. Add cider and boil 15 minutes or until soft.

Press through sieve (you should have about 3 qts. pulp) Gently boil the pulp 1 hour or until it begins to thicken, stirring occasionally.

Stir in spices and continue cooking slowly 3 hours or until thickened, stirring frequently.

Pour into hot sterilized jars, leaving 1/4" head space. Seal.

Makes about 3-1/2 pints