Later on I taught units on food
preservation at Abilene High School, including how to make jams, jellies, etc.
Along the way I picked up tips from people like Bernice Peterson and from
books, pamphlets and manuals. I also managed to keep a file of those references
— most of which are probably considered to be vintage by now.
My dad’s favorite jelly was currant and
during wheat harvest in Stafford I would go to the lake to pick the small
berries so he could have jelly throughout the year. Sand plum jelly, blackberry
jam and jelly plus orange marmalade are also favs, but since we moved to our
present location I regularly make crab apple jelly since we have a tree right
outside our back door.
Over the course of time, I’ve noticed
instructions have changed. Most interesting is the fact that the amount of
sugar called for in many recipes has been reduced. Now, when I make jelly I
follow the current instructions on the sheet inside the packaged pectin box but
also incorporate tips and tricks that I’ve accumulation from a variety of
sources. Up to this point I’ve relied on memory but I’m thinking it would be
nice to have everything written down. Besides, I still get frustrated trying to
follow the sheet of instructions in the pectin box – part of them are on one
side of the page, then you scroll down to find the chart that relates to the
type of jelly you are making, and then flip the page to find the step-by-step
canning instructions!
So, here’s how
I make Crab Apple Jelly with all sorts of added explanations . . .
 |
| It all starts with the tree and about 2 gallons of crabapples. |
PREPARING THE
JUICE
2 gallons (about 6 to 7+ pounds) of crab apples, leaves
& branches removed, washed and drained
 |
| Crabapples are washed and drained . . . in batches |
6 to 10+ cups of water
1. Place
crab apples in a large pot; add 6+ cups of water and bring to a boil.
2. Reduce
heat, add lid and simmer 10 to 30 minutes until apples soften and begin to
burst. Package directions say 10 minutes but mine are always still way to firm
in that time.
3. Let
cook slightly and crush.
4. Place
three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared
fruit into cheesecloth. I seamed the edges of the cheesecloth to create a homemade
bag.
5. Tie
cheesecloth closed with heavy string; hang. I suspend mine from a cabinet knob and
let it drip into bowl until the dripping stops. Generally I leave it overnight.
6. Gently
press the bag to extract additional juice.
7. Measure
juice; if there is not enough, I boil additional water and pour in over the
crab apple mush, allowing it to slowly absorb and drip through.
PREPARING THE JARS,
BANDS & LIDS
1. For best results, use commercial canning jars. Make
sure there are no cracks or chips on jars, and no rust on jar bands. Use new
lids for each jar.
2. Wash jars and screw bands in hot soapy water;
rinse with warm water. Immerse jars in boiling water to sterilize. Drain well
before filling with jelly.
 |
| Clean jars are put into boiling water to sterilize |
3. Right before you are ready to fill jars — pour
boiling water over flat lids and bands in that have been placed in a bowl or
pan. Let them stand in hot water until ready to use. Drain well before using.
PREPARING THE WATER
BATH CANNER.
1. Fill canner about half full of water, or
enough to totally immerse filled and sealed jelly jars.
2. Bring water to boiling and then reduce
to simmer.
Crab Apple Jelly Yield: about 10 (1-cup) jars
6 cups prepared juice
1 (1.75 oz.) box Sure-Jell® powdered fruit pectin
1/2 teaspoon butter or margarine
4 cups granulated sugar, measured into separate bowl — measurements
are precise in jelly making and the sugar is added while the jelly is being
boiled and stirred so pre-measuring helps insure that you don’t lose count of
the sugar as it is being measured
 |
| 4 cups pre-measured sugar |
1. Add prepared juice to large (6- or
8-qt.) saucepot.
2. Mix
1/4 cup of premeasured sugar with box of
pectin.
3. Stir
pectin-sugar mixture into juice into saucepot. Add ½ teaspoon butter or
margarine to help reduce foaming.
4. Bring
mixture to full rolling boil (a boil that doesn't stop bubbling when stirred)
on high heat, stirring constantly.
5. Stir
in remaining sugar quickly. Return to full rolling boil and boil at least 1 minute,
stirring constantly. I stir it until the jelly will sheet off a dinner-style
teaspoon – see diagram below. The spoon test is an “old-fashioned” method to
test for doneness and this almost always insures the jelly will set.
 |
| I was just not fast enough to capture the live action on camera so I took a photo of a diagram that appears in one of my vintage jelly making pamphlets. |
6. Remove
from heat.
7. Skim
off any foam with metal spoon.
8. Ladle immediately into prepared jars,
filling to within 1/8 to 1/4 -inch of tops.
9. Wipe
jar rims and threads.
10. Cover
with two-piece lids. Screw bands tightly.
11. Place
jars on elevated rack in canner. Lower rack into canner. Water must cover jars
by 1 to 2 inches. Add boiling water, if necessary.
12. Cover;
bring water to gentle boil.
13. Once
the boiling begins, set the timer and process for 5 minutes*.
 |
| Jars are immersed in boiling water and the timer is set for 5 minutes. |
14. Remove
jars and place upright on a cooling rack to cool completely.
15. After
jars cool, check seals by pressing middles of lids with finger. If lids spring
back, lids are not sealed and refrigeration is necessary. Note: A “pinging”
sound indicates that the jars have sealed; this may begin immediately after
jars are removed from water bath or it may happen later. At this point jar
bands may be removed if desired.
16. Prepare
labels including: type of jelly, date of preparation & batch number if
making more than one batch in a day.
17. Store
jelly in a cool, dark, dry place, between 50 to 70°F. Most jelly can be stored
for up to a year. Before eating make sure the seal is intact. If there is any
mold on a jar of jam or jelly, or signs of other spoilage, discard the entire
contents of the jar or container. Lighter-colored jams and jellies may darken over
time but are still safe to eat.
*Altitude Chart
At altitudes above 1,000 feet, increase processing time as
indicated: 1,001 to 3,000 feet - increase processing time by 5 minutes; 3,001
to 6,000 feet - increase processing time by 10 minutes; 6,001 to 8,000 feet -
increase processing time by 15 minutes; 8,001 to 10,000 feet - increase
processing time by 20 minutes.
Judging Jellies – Here’s what to check:
· Clarity or
Clearness — Clear, usually
sparkling, transparent or translucent (depending on fruit juice). Free from
sediment, cloudiness, pulp or crystals. Pepper jellies will be a little
cloudier or have a slight amount of pulp that should be suspended throughout
the jar.
· Color — Natural coloring. Close to characteristic
color of original juice.
· Taste — Sweet fruit taste.
· Pack — Headspace of 1/8 to 1/4 -inch. Free from air
bubbles and foam. Paraffin seals should not be used as they are now considered
unsafe.
· Consistency — Firm enough to hold shape, but tender
(quivers). Entire contents of jelly jar should stay together and not break
apart when jar is inverted. Not sticky, gummy or syrupy.
· Container — Properly labeled. Clean,
clear commercial canning jars only. No cracks or chips in jar, or rust on jar
lid or bands.
Recipes without
photos:
PREPARING THE JUICE
2 gallons (about 6 to 7+ pounds) of crab apples, leaves
& branches removed, washed and drained
6 to 10+ cups of water
1. Place
crab apples in a large pot; add 6+ cups of water and bring to a boil.
2. Reduce
heat, add lid and simmer 10 to 30 minutes until apples soften and begin to
burst. Package directions say 10 minutes but mine are always still way to firm
in that time.
3. Let
cook slightly and crush.
4. Place
three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared
fruit into cheesecloth. I seamed the edges of the cheesecloth to create a homemade
bag.
5. Tie
cheesecloth closed with heavy string; hang. I suspend mine from a cabinet knob and
let it drip into bowl until the dripping stops. Generally I leave it overnight.
6. Gently
press the bag to extract additional juice.
7. Measure
juice; if there is not enough, I boil additional water and pour in over the
crab apple mush, allowing it to slowly absorb and drip through.
PREPARING THE JARS,
BANDS & LIDS
1. For best results, use commercial canning jars. Make
sure there are no cracks or chips on jars, and no rust on jar bands. Use new
lids for each jar.
2. Wash jars and screw bands in hot soapy water;
rinse with warm water. Immerse jars in boiling water to sterilize. Drain well
before filling with jelly.
3. Right before you are ready to fill jars — pour
boiling water over flat lids and bands in that have been placed in a bowl or
pan. Let them stand in hot water until ready to use. Drain well before using.
PREPARING THE WATER
BATH CANNER.
1. Fill canner about half full of water, or
enough to totally immerse filled and sealed jelly jars.
2. Bring water to boiling and then reduce
to simmer.
Crab Apple Jelly Yield: about 10 (1-cup) jars
6 cups prepared juice
1 (1.75 oz.) box Sure-Jell® powdered fruit pectin
1/2 teaspoon butter or margarine
4 cups granulated sugar, measured into separate bowl — measurements
are precise in jelly making and the sugar is added while the jelly is being
boiled and stirred so pre-measuring helps insure that you don’t lose count of
the sugar as it is being measured
1. Add prepared juice to large (6- or
8-qt.) saucepot.
2. Mix
1/4 cup of premeasured sugar with box of
pectin.
3. Stir
pectin-sugar mixture into juice into saucepot. Add ½ teaspoon butter or
margarine to help reduce foaming.
4. Bring
mixture to full rolling boil (a boil that doesn't stop bubbling when stirred)
on high heat, stirring constantly.
5. Stir
in remaining sugar quickly. Return to full rolling boil and boil at least 1 minute,
stirring constantly. I stir it until the jelly will sheet off a dinner-style
teaspoon – see diagram below. The spoon test is an “old-fashioned” method to
test for doneness and this almost always insures the jelly will set.
6. Remove
from heat.
7. Skim
off any foam with metal spoon.
8. Ladle immediately into prepared jars,
filling to within 1/8 to 1/4 -inch of tops.
9. Wipe
jar rims and threads.
10. Cover
with two-piece lids. Screw bands tightly.
11. Place
jars on elevated rack in canner. Lower rack into canner. Water must cover jars
by 1 to 2 inches. Add boiling water, if necessary.
12. Cover;
bring water to gentle boil.
13. Once
the boiling begins, set the timer and process for 5 minutes*.
14. Remove
jars and place upright on a cooling rack to cool completely.
15. After
jars cool, check seals by pressing middles of lids with finger. If lids spring
back, lids are not sealed and refrigeration is necessary. Note: A “pinging”
sound indicates that the jars have sealed; this may begin immediately after
jars are removed from water bath or it may happen later. At this point jar
bands may be removed if desired.
16. Prepare
labels including: type of jelly, date of preparation & batch number if
making more than one batch in a day.
17. Store
jelly in a cool, dark, dry place, between 50 to 70°F. Most jelly can be stored
for up to a year. Before eating make sure the seal is intact. If there is any
mold on a jar of jam or jelly, or signs of other spoilage, discard the entire
contents of the jar or container. Lighter-colored jams and jellies may darken over
time but are still safe to eat.
*Altitude Chart
At altitudes above 1,000 feet, increase processing time as
indicated: 1,001 to 3,000 feet - increase processing time by 5 minutes; 3,001
to 6,000 feet - increase processing time by 10 minutes; 6,001 to 8,000 feet -
increase processing time by 15 minutes; 8,001 to 10,000 feet - increase
processing time by 20 minutes.
