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Jams, Jellies, and Other Fruit Spreads |
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"Jams, jellies, preserves, conserves, marmalades, and butters are all gelled or thickened fruit products. Most are cooked and preserved with sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the ingredients and their proportions in the mixture, and the method of preparation."
This fact sheet contains:
- Essential Ingredients
- Equipment and Containers
- General Directions
- Amount to Prepare
- Preparing the Containers
- Sealing the Containers
- Storage
- Making Jams and Jellies
- Uncooked Jellied Products
- Jellied Products without Added Sugar
- Microwave Jams and Jellies
- Remaking Cooked Jam or Jelly
- Pepper Jelly
- Pear-Apple Jam
Source: The Ohio State University Extension
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Go to Jams, Jellies, and Other Fruit Spreads
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RE: Jams, Jellies, and Other Fruit Spreads
I learn this from an old farm lady, grated your Paraffin and put approximately 3 tbsp. in the bottom of your jar then add your hot jelly, Paraffin will melt and float to the top ceiling the jar.
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