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Aug 1 15 10:17 PM

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Jelly is a clear, bright mixture made from fruit juice (no fruit pieces), sugar and pectin or acid that forms a gel. Using a “10 pound scale” of ingredients, fruit juice content cannot be less than 4.5 pounds with 5.5 pounds of sugar.


Originally, sugar cane was used as the sweetener. However, today, high-fructose corn sweeteners are used interchangeably with sucrose due to the benefits each brings to different product formulations. Getting the correct balance of sugar and fruit juice is important. If you add too much sugar, the jelly will be sticky. If you don’t use enough sugar, your jelly will be tough.

Sugar is used in jams, jellies and preserves because it acts as a preservative. In this application, by binding available water, sugar prevents against the growth of harmful bacteria. To perform this role, sugar must be present in high concentrations. Sugar also serves as a gelling aid along with other ingredients.



http://nchfp.uga.edu/how/can_07/blackberry_jelly_liquid.html

http://www.tasteofhome.com/recipes/wild-plum-jelly

http://www.tasteofhome.com/recipes/rhubarb-jelly


http://www.almanac.com/content/how-make-jelly

There must be lots of you that have done this year after year, how about sharing your tips ideas and of course recipes here!
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Aug 29 15 2:08 AM

Joy, just wanted to mention that the corn syrup we buy at the market is not high fructose corn syrup. That is only used for com ercial purposes.

One thing to remember with all jellies is that it can take some time to setup. I love tarragonjelly, but one batch I made was just syrup after a week. I left it in the cupboard and a few months later it was a lovely jelly.

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