Michigan State University Extension
Preserving Food Safely - 01600548
10/13/97

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.                                 

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