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ProjectJam

By: Albi Zylyftari

Acepted by: Elsa Zela

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SUMMARYJAMJams are made by cooking the whole fruit with sugar.Jelly is fruit juice cooked with sugar to form a gel, some fruits and fruit combinations require added pectinin addition to the natural pectin present in the fruit itself.Preserves are whole or cut up fruits cooked in a thick sugar syrup.Citrus preserves are generally called Marmalades.Preserves and jams must contain at least 45% fruit, the rest is sugar. Citric or similar food acids, corn

syrup and dextrose are also permitted. No artificial colors or flavors are allowed. There are alsostringent and complicated USDA grade specifications for each type of pack (such as portion packs andlarge bulk pack).VariationsChutneyMain article: Chutney

A chutney is a pungent relish of Indian origin made of fruit, spices and herbs. Although originally intendedto be eaten soon after production, modern chutneys are often made to be sold and so requirepreservatives - often sugar and vinegar - to ensure it has a suitable shelf life. Mango chutney, forexample, is mangoes reduced with sugar.ConfitMain article: ConfitConfit, which is the past participle form of the French verb "confire" or "to preserve", is most often applied

to preservation of meats, especially poultry and pork, by cooking them in their own fat or oils and allowingthe fats to set. However, the term can also refer to fruit or vegetables which have been seasoned andcooked with honey or sugar until it has reached a jam-like consistency. Savory confits, such as onesmade with garlic or tomatoes, may call for a savory oil such as virgin olive oil as the preserving agent.Conserves

A conserve, or whole fruit jam, is a jam made of fruit stewed in sugar.Often the making of conserves can be trickier than making a standard jam, because the balance betweencooking, or sometimes steeping in the hot sugar mixture for just enough time to allow the flavor to beextracted from the fruit,[6] and sugar to penetrate the fruit, and cooking too long that fruit will break downand liquefy. This process can also be achieved by spreading the dry sugar over raw fruit in layers, andleaving for several hours to steep into the fruit then just heating the resulting mixture only to bring to thesetting point.[5][7] As a result of this minimal cooking, some fruits are not particularly suitable for makinginto conserves, because they require cooking for longer periods to avoid issues such as tough

skins.Currants & gooseberries, and a number of plums are among these fruits.Due to this shorter cooking period, not as much pectin will be released from the fruit, and as such,conserves (particularly home-made conserves) will sometimes be slightly softer set than some jams.

An alternate definition holds that conserves are preserves made from a mixture of fruits and/orvegetables. Conserves may also include dried fruit or nuts.Fruit butterMain article: Fruit butterFruit butter, in this context, refers to a process where the whole fruit is forced through a sieve or blendedafter the heating process.

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"Fruit butters are generally made from larger fruits, such as apples, plums, peaches or grapes. Cook untilsoftened and run through a sieve to give a smooth consistency. After sieving, cook the pulp ... add sugarand cook as rapidly as possible with constant stirring... The finished product should mound up whendropped from a spoon, but should not cut like jelly. Neither should there be any free liquid."Berolzheimer R (ed) et al. (1959)Fruit curdMain article: Fruit curdFruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry.[10] Thebasic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together untilthick and then allowed to cool, forming a soft, smooth, intensely flavored spread. Some recipes alsoinclude egg whites and/or butter.Fruit spreadFruit spread refers to a jam or preserve with no added sugar.JamJam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh,[12] although some cookbooksdefine jam as cooked and gelled fruit (or vegetable) purees.[13]Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit isheated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. Thefollowing extract from a US cookbook describes the process."Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits.

Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, orplums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistencywithout distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy tospread but has no free liquid." - Berolzheimer R (ed) et al. (1959)[notes 1]Examples:Strawberry jam (sweet, fruit)Mint jam (savory)Jalapeo pepper jam (hot)VariationsUncooked or minimally cooked (less than 5 minutes) jams, called freezer jam, because they are storedfrozen, are popular in parts of North America for their very fresh taste.JellyJelly is a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set using

naturally occurring pectin. Additional pectin may be added where the original fruit does not supplyenough, for example with grapes.[12] Jelly can be made from sweet, savory or hot ingredients. It is madeby a process similar to that used for making jam, with the additional step of filtering out the fruit pulp afterthe initial heating. A muslin or stockinette "jelly bag" is traditionally used as a filter, suspended by stringover a bowl to allow the straining to occur gently under gravity. It is important not to attempt to force thestraining process, for example by squeezing the mass of fruit in the muslin, or the clarity of the resulting

jelly will be compromised."Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tenderenough to quiver when moved, but holds angles when cut.EXTRACTING JUICE Pectin is best extracted from the fruit by heat, therefore cook the fruit until softbefore straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been wrung out of coldwater. Hang up and let drain. When dripping has ceased the bag may be squeezed to remove remaining

juice, but this may cause cloudy jelly." - Berolzheimer R (ed) et al. (1959)[notes 2]

Examples:Grape jelly (sweet, fruit)Mint jelly (savory)Jalapeo pepper jelly (hot)MarmaladeMain article: MarmaladeBritish-style marmalade is a sweet preserve with a bitter tang made from fruit, sugar, water, and (in somecommercial brands) a gelling agent. American-style marmalade is sweet, not bitter. In English-speakingusage, "marmalade" almost always refers to a preserve derived from a citrus fruit, most commonlyoranges, although onion marmalade is also used as an accompaniment to savoury dishes.

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The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft;indeed marmalade is sometimes described as jam with fruit peel (although many companies now alsomanufacture peel-free marmalade). Such marmalade is most often consumed on toasted bread forbreakfast. The favoured citrus fruit for marmalade production in the UK is the "Seville orange," Citrusaurantium var. aurantium, thus called because it was originally imported from Seville in Spain; it is higherin pectin than sweet oranges, and therefore gives a good set. Marmalade can also be made from lemons,limes, grapefruit, strawberries or a combination.Regional terminologyJams, jellies and honeys, Minnesota State FairThe term preserves is usually interchangeable with jam. Some cookbooks define preserves as cookedand gelled whole fruit (or vegetable), which includes a significant portion of the fruit.The terms jam and jelly are used in different parts of the English-speaking world in different ways. In theUnited States, both jam and jelly are sometimes popularly referred to as "jelly", whereas in the UnitedKingdom, Canada, India and Australia, the two terms are more strictly differentiated. In Australia andSouth Africa, the term jam is more popularly used as a generic term for both jam and jelly.To further confuse the issue, the term jelly is also used in the UK, South Africa, Australia, India and NewZealand to refer to a gelatin dessert, known in North America as jello, derived from the brand name Jell-O.ProductionJam being made in a pot

In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugarand water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but arough starting point is equal weights of each. When the mixture reaches a temperature of 104 C (219F),[citation needed] the acid and the pectin in the fruit react with the sugar, and the jam will set oncooling. However, most cooks work by trial and error, bringing the mixture to a "fast rolling boil", watchingto see if the seething mass changes texture, and dropping small samples on a plate to see if they run orset.Commercially produced jams are usually produced using one of two methods. The first is the open panmethod, which is essentially a larger scale version of the method a home jam maker would use. Thisgives a traditional flavor, with some caramelization of the sugars. The second commercial processinvolves the use of a vacuum vessel, where the jam is placed under a vacuum, which has the effect ofreducing its boiling temperature to anywhere between 65-80 C depending on the recipe and the endresult desired. The lower boiling temperature enables the water to be driven off as it would be when using

the traditional open pan method, but with the added benefit of retaining more of the volatile flavorcompounds from the fruit, preventing caramelization of the sugars, and of course reducing the overallenergy required to make the product. However, once the desired amount of water has been driven off, the

jam still needs to be heated briefly to 95-100 C to kill off any micro-organisms that may be present; thevacuum pan method does not kill them all. During the commercial filling of the jam into jars, it is commonto use a flame to sterilize the rim of the jar and the lid to destroy any yeasts & molds which may causespoilage during storage. It is also common practice to inject steam into the head space at the top of the

jar immediately prior to the fitting of the lid, in order to create a vacuum. Not only does this vacuum helpprevent the growth of spoilage organisms, it also pulls down the tamper evident safety button when lids ofthis type are employed.

Strawberry jam

How easily a jam sets depends on the pectin content of the fruit. Some fruits, such as gooseberries,redcurrants, blackcurrants, most citrus fruits, apples, and raspberries, set very well; others, such asstrawberries and ripe blackberries, often need to have pectin added. There are commercial pectinproducts on the market, and most industrially-produced jams use them. Home jam-makers sometimesrely on adding a pectin-rich fruit to a poor setter, for example apple to blackberries. Other tricks includeextracting juice from lemons, redcurrants or gooseberries, or making a pectin stock with whole apples or

just the cores and skins; once cooled, this 'stock' can then be frozen for later use.[7] Making jam at homeis a popular handicraft activity, and many take part in this. Homemade jam may be made for personalconsumption, or as part of a cottage industry.Legal definitions

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US FDA definitionsThe U.S. Food and Drug Administration (FDA) published standards of identity in 21 CFR 150, and treats

jam and preserves as synonymous, but distinguishes jelly from jams and preserves. All of these arecooked and pectin-gelled fruit products, but jellies are based entirely on fruit juice or other liquids, while

jams and preserves are gelled fruit that may include the seeds and pulp. The United States Departmentof Agriculture offers grading service based on these standards.[12]European Union directives on 'jam'In the European Union, the jam directive (Council Directive 79/693/EEC, 24 July 1979)[17] set minimumstandards for the amount of "fruit" in jam, but the definition of fruit was expanded to take account ofseveral unusual kinds of jam made in the EU. For this purpose, "fruit" is considered to include fruits thatare not usually treated in a culinary sense as fruits, such as tomatoes, cucumbers, and pumpkins; fruitsthat are not normally made into jams; and vegetables that are sometimes made into jams, such as:rhubarb (the edible part of the stalks), carrots, and sweet potatoes. This definition continues to apply inthe new directive, Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies andmarmalades and sweetened chestnut pure intended for human consumption.[18]'Extra jam' is subject to somewhat stricter rules that set higher standards for the minimum fruit content(45% instead of 35% as a general rule, but lower for some fruits such as redcurrants and blackcurrants),as well specifying as the use of unconcentrated fruit pulp, and forbidding the mixture of certain fruits andvegetables with others.[18]Jelly worldwide

Almond jelly, a sweet dessert from Hong KongCoffee jelly features in many desserts in Japan.Jellied cranberry sauce is primarily a holiday treat in the U.S. and U.K.Grass jelly, a food from China and Southeast Asia, often served in drinksKonjac, a variety of Japanese jelly made from konnyaku.Mayhaw jelly is a delicacy in parts of the American South.Muk, a variety of Korean jelly, seasoned and eaten as a cold salad.Nata de coco, jelly made from coconuts originating from the PhilippinesYkan, a sweet pasty jelly dessert from Japan often made with beans, sweet potato or squashThere are a variety of jellies in the cuisines of East and Southeast Asia. Depending on the type, they maybe sweet or unsweetened.

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FULL PROJECT

1. RECIPES

This is a delicious jam to make with fresh figs.Ingredients:

3 pounds fresh figs, washed, stems removed

2 cups granulated sugarJuice and finely grated zest of 1 lemonPreparation:

In a large saucepan, combine the figs, sugar, and lemon juiceand zest. Bring to a simmer over medium low heat, stirringconstantly. Cover and simmer over low heat for 1 hour,stirring occasionally. Remove the cover and continue

simmering, stirring frequently, until the mixture thickens.When the mixture gets quite thick, begin to stir constantly tokeep from scorching.For a good gel, test a small amount on a very cold saucer: Putthe saucer in the freezer for a few minutes, put a little of thefig mixture on it, then return to the freezer for 1 minute. Whena good gel stage is reached, the surface of the fruit mixturewill wrinkle slightly when pushed with a finger.

While figs are cooking, prepare the jars and lids. Put the glassjars in a boiling water canner about half-filled with water. Bringto a boil; reduce heat and keep jars in the water.

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Put water in a saucepan and bring to a simmer, reduce heatto low and add the jar lids. Keep in the hot water until ready touse. Do not boil.

Fill the jars with the hot fig jam mixture, leaving 1/2-inchheadspace. Wipe jar rims and threads with a wet paper towel.Place lids on jars using tongs or a jar magnet then screw onthe rings. Place on a rack in the hot water in the canner.Lower into the water and add enough hot or boiling water tobring the water level to 1 to 2 inches above the jars. Bring to aboil jars for 10 minutes.

Makes 4 half-pint jars.

Vanilla bean paste or vanilla sugar adds flavor to thisdelicious jam. You need about 4 pounds of pears to make this

jam.

Ingredients:

4 cups finely chopped peeled and cored firm ripe pears, about4 pounds of pears1 box (1.75 ounces) regular powdered pectin1 tablespoon vanilla bean paste, or prepare vanilla sugar*1/2 teaspoon butter, optional (helps reduce foaming)5 cups granulated sugar or vanilla sugar

Preparation:

Prepare your work area, canner, jars, and lids. See PreparingJars for Canning and Boiling Water Processing.

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*To prepare vanilla sugar, put the 5 cups of sugar in a largebowl. Slice two vanilla beans down the side and scrape seedsinto the sugar. Bury the pods in the sugar, cover tightly, andlet stand for at least 2 days, stirring a few times. Remove thepods and use the sugar in the recipe.Put lemon juice in a 6- to 8-quart stainless steel or enamel-lined (with no chips) pan. As you chop the pears, measurethem into the lemon juice and toss to coat, so they won't turncolor.

Combine the pectin with 1/4 cup of the sugar and stir into the

pear mixture. Add the butter, if using. Bring to a full rolling boilover medium-high heat, stirring constantly. Gradually add thevanilla sugar, stirring constantly. Bring back to a full rolling boiland continue boiling, stirring, for 1 full minute. Skim foam andladle into the hot prepared jars, leaving 1/4-inch headspace.Wipe rims of jars with a damp towel and fit with the hotprepared lids. Screw on bands to fingertip tightness. Do notovertighten. Lower the filled jars into the hot water, adding

more water if needed to bring it at least 1 inch above the jartops and cover the pan. Bring to a full boil and continueboiling for 10 minutes. Remove the cover and turn off theheat. Let the jars stay in the hot water for 5 minutes beforeremoving to a towel or rack. Makes 6 half-pint jars.

his is a wonderful combination of flavors. Make this jam to

give to friends and family, but make sure you keep a jar foryourself.Ingredients:

2 cups seedless raspberry puree (from about 4 to 4 1/2 cupsraspberries)

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2 cups finely chopped peaches1 tablespoon lemon juice1/4 teaspoon Fruit Fresh or ascorbic acid1 box (1.75 ounces) powdered fruit pectin6 cups granulated sugar1/2 teaspoon butterPreparation:

Prepare the fruit, work area, jars, lids, and canner. SeePreparing Jars for Canning and Boiling Water Processing.Combine the puree and chopped peaches in a large, deep

stainless steel or enamel-lined (with no chips) kettle. Stir inthe lemon juice, Fruit Fresh, and powdered pectin. Stir toblend and let stand for 10 minutes.

Bring the fruit mixture to a full rolling boil over high heat. Letthe mixture boil for 1 minute. Add the sugar all at once, thenthe butter. Stir to blend and bring back to a full rolling boil.Continue boiling for 1 minute. Remove from heat, skim off

foam, and stir for 1 minute.

Remove jars from the hot water and fill, leaving 1/2-inchheadspace. Wipe the rims with a hot damp paper towel and fit

jars with lids. Screw on bands just to fingertip tightness. Liftjars into the hot canning water and lower the rack. Add morehot water, if necessary, to bring water to at least 1 inch overthe tops of the jars. cover the canner and bring to a boil.

Reduce heat to a gentle but steady boil and continue boilingfor 10 minutes.

Turn off heat, remove cover, and let jars stand in the water for5 minutes. Remove the jars to cool. Do not tip or turn the jars.

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Makes 6 8-ounce jars.

Use these pear preserves on your morning muffins or drizzleover vanilla ice cream or angel food cake for an easy, extra-special dessert.Ingredients:

3 tablespoons lemon juice1 small lemon, thinly sliced, seeds removed8 cups peeled, cored, and cubed pears, about 8 pears or 3

1/2 to 4 pounds (Bartlett, Anjou, or Bosc)2/3 cup water4 tablespoons chopped crystallized ginger4 cups granulated sugar1/2 cup packed brown sugar8 short (2-inch lengths) cinnamon sticksPreparation:

Put the lemon juice and sliced lemon in a large, stainless steelsaucepan. Add the pears as you chop them, tossing with thelemon juice as you add them. Add the water and ginger, thenstir in the sugars and add cinnamon sticks. Stir well to blend.Let stand for 4 hours.

Place the pan (uncovered) over medium-high heat and bringto a boil. Boil, stirring frequently, until very thick and gel stage

is reached. Test for the gel by placing a little on a cold saucerthen put it in the freezer. When you drag your finger throughthe mixture, it should wrinkle. This will take about 1 1/2 to 2hours.

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Meanwhile, prepare the work area, canner, jars, and lids. SeePreparing Jars for Canning and Boiling Water Processing.

Fill the hot jars with the hot pear mixture, leaving 1/2-inchheadspace. Wipe the jar rims, fit with lids, and tighten bandsto fingertip tightness (do not over-tighten). Process for 10minutes.Makes about 4 half-pint jars.

This delicious cherry jam is wonderful on muffins or toast.

With or without the Kirsch, this cherry jam is special. A foodprocessor makes chopping the cherries extra-easy.Ingredients:

3 pounds Rainier or other sweet cherries, pitted, about 4 cupschopped1/4 cup lemon juice1/4 cup Kirsch liqueur, optional

1 package (1.75 oz) powdered fruit pectin5 cups granulated sugar1/2 teaspoon butter, optional1 teaspoon almond extractPreparation:

Sterilize jars and lids; keep hot in the canner. See PreparingJars for Canning and Boiling Water Processing.

In a large, deep enameled or stainless steel pot, combine thechopped cherries, lemon juice, amd liqueur, if using. Stir inthe powdered pectin until blended. Place the pot over highheat and bring to a full boil, stirring constantly. Stir in sugarand return to a boil, stirring constantly. Once the mixture hasreturned to the full boil, continue boiling, stirring constantly, for

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In a large stockpot or kettle, combine nectarines with lemonjuice and raspberry juice. In a bowl or cup, combine the pectinwith 1/4 cup sugar. Stir pectin mixture into the fruit and bringto a full boil over medium heat, stirring constantly. Graduallystir in the remaining sugar and the butter, if using. Bring onceagain to a full rolling boil; boil for 1 minute, stirring constantly.

Remove from heat and skim off any foam. Let stand for 5minutes, stirring occasionally. Ladle into the hot jars, leaving1/4-inch headspace and wipe jar rims with a wet paper towel.Fit with lids and screw on the bands firmly. Place the jars in

the canner on a rack and add more boiling water to at least 1inch above the jars.

Bring to a boil, cover, and boil gently for 10 minutes.Makes about 6 half-pint (8 ounce) jars.

A food processor makes it easy to chop the peppers. Use redand green jalapeno peppers for a really pretty jelly. Jazz upyour morning toast or bagel or use this jelly to top creamcheese and crackers.Ingredients:

2 cups cider vinegar1 cup finely chopped jalapeno peppers, seeds and ribs

removed6 cups granulated sugar2 pouches (3 ounces each) liquid pectinPreparation:

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Fill a water bath canner about half full; add the empty canningjars (6 half-pint size) and bring to a boil. Lower heat and leavejars in the hot water. Fill a saucepan with water and bring to aboil. Lower heat and add the lids; keep hot.In a large stainless steel stockpot or kettle, combine vinegar,chopped/processed jalapeno peppers, and sugar. Bring to afull rolling boil over medium-high heat, stirring constantly. Stirin the liquid pectin and return to a full rolling boil. Boil for 1minute. Remove from heat and skim off any foam. Ladle intothe hot jars, leaving 1/4-inch headspace and wipe jar rimswith a wet paper towel. Fit with lids and screw on the bands

firmly. Place the jars in the canner on a rack and add moreboiling water to at least 1 inch above the jars.

Bring to a boil, cover, and keep boiling for 10 minutes.Note: 1-pint jars should be processed for 15 minutes.Makes about 6 half-pint (8 ounce) jars.

Spoon these spiced peach preserves on biscuits or English

muffins for a real treat.Ingredients:

5 cups diced ripe firm peaches (8 to 12 peaches, dependingon size)4 tablespoons fresh lemon juice4 cups granulated sugar, divided1 scant teaspoon cinnamon

1/2 teaspoon ground nutmeg1/2 teaspoon unsalted butter1 pouch liquid fruit pectin1 1/2 teaspoons vanillaPreparation:

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In a large deep kettle, combine the peaches with the lemonjuice and 2 cups of the sugar; cover and let stand for 1 hour.Fill a canner about half-full with water; add the empty canning

jars and bring the water to a boil. Reduce heat to low to keepjars hot. Bring a saucepan of water just to a boil; reduce heatto low and add the jar lids. Do not boil the lids.

To the peaches add the remaining sugar, cinnamon, nutmeg,and butter, if using. Heat uncovered over medium heat,stirring often, until sugar is dissolved. Bring to a simmer andsimmer for 5 minutes, stirring frequently.

Increase the heat to medium-high. Stirring constantly, bringthe mixture to a full rolling boil. Add the pectin and bring onceagain to a full rolling boil. Boil for exactly 1 minute longer.Remove from heat and skim excess foam from the mixture.Stir in vanilla and let the fruit mixture cool for 5 minutes,stirring occasionally.

Using tongs, carefully remove jars from the hot water, drainingwell. Fill them with hot fruit mixture, leaving 1/4 inchheadspace. Wipe rims clean with a dampened cloth or papertowel and fit seals on tops of jars. Screw on the lids firmly.Lower the jars into the water and add more very hot or boilingwater so the water is 1 to 2 inches above the jars. Bring to aboil. Cover and boil gently for 10 minutes. Remove jars fromthe hot water and let cool on a rack. Do not invert the hot jars.

Makes about 5 half-pint (8-ounce) jars.

Note: If using 1-pint (16-ounce) jars, process/boil the full jarsfor 15 minutes.

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Enjoy this jam on your biscuits or muffins, or make it and giveit away.Ingredients:

6 cups blueberries, washed and picked over2 tablespoons lemon juice4 cups sugar1 pouch (3 ounces) liquid fruit pectinPreparation:

Prepare the canner and jars. Add water to a canner with rack;

add cleaned jars and bring to a boil. Reduce heat to keep jarshot. The water should be high enough to be at least 1 inchabove filled jars. I usually fill it about halfway and I keep akettle or saucepan of water boiling on another burner to addto the canner as needed. Heat water in a small saucepan; putthe lids in the saucepan and bring almost to the boil; lowerheat to very low to keep the lids hot.Scald jars in boiling waterand keep warm.

Pour about 3/4 of the berries into a large pot and mash. Stir inthe remaining berries, sugar, and lemon juice. Stirringconstantly, bring to a rolling boil which cannot be stirred down.Immediately add the pouch of fruit pectin. Stirring constantly,bring back to the boil and continue boiling for 1 minute. Skimoff excess foam, if necessary, and ladle the hot berry mixtureinto prepared jars.

With a clean dampened cloth, wipe the rims of the jars. Placethe flat lids on the jars then close caps with screw-on ringsfirmly. Arrange the filled jars in the canner and add morewater, as needed, to be at least 1 inch above the jars. Bring toa full boil. Cover and continue boiling for 10 minutes. Removethe preserves to a rack to cool completely.

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Check for seals (the middle of the caps should have made apopping sound while cooling and will stay down.Makes about 4 1/2 to 5 half-pints.

Ingredients:

6 c. watermelon juice11 c. sugar2 boxes Sure-Jell

Preparation:

To prepare juice, cut 2 to 3 small watermelons into chunks (donot use rind). Mash well in heavy pan. Bring juice to full boil.Strain. Measure 6 cups then combine in a large kettle with the2 boxes Sure-Jell. Bring to a rolling boil and add sugar (needa large deep kettle for this). Cook until it comes to a full rollingboil that you can't stir down and boil 1 minute, stirring

constantly. Remove from heat and skim foam. Pour while hotinto sterilized jars and

A recipe for hot pepper jelly, made with liquid pectin, greenbell peppers, hot peppers, sugar, and food coloring.

Ingredients:

4 large green bell peppers1/2 cup fresh hot red peppers, about 12, OR 4 tablespoonscrushed dried red pepper7 cups sugar

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1 1/2 cups white vinegargreen food coloring2 bottles liquid pectin, (6 oz each)Preparation:

In a large pot, place peppers that have been ground fine, (usejuice and pulp), sugar and vinegar. Bring to a full boil; reduceheat to low and simmer 10 minutes. Add green food coloringand pectin. Stir well. Bring mixture to a boil over high heat;reduce heat and boil 1 minute. Remove from heat and pourmixture into hot dry, sterilized half-pint jars, leaving a scant

1/4-inch head space. Seal immediately. Process in a hotwater bath for 15 minutes; remove jars and let cool upright.Makes 8 pints.

365 Organic Everyday Value Blackberry Fruit Spread/jelly/jam

Nutrition

CALORIES FAT CARBS PROTEIN

35 0g 8g 0g365 Organic Everyday Value Blackberry Fruit Spread/jelly/jam

Trend

7KXUVGD\)ULGD\6DWXUGD\6XQGD\

Nutrition Profile

When Eaten

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Frequently EatenWith 365 Organic Everyday Value Blackberry

Fruit Spread/jelly/jam

y The list below offers nutritional information forcomplementary foods.

Compare nutrition facts including fat, carbs,protein and calories in the

food item.

FOOD ITEMS CALS FAT CA

TraderJoe's Organic Creamy Peanut Butter 200 15g

Peanutbutter 188 16g

Stonyfield Farm Organic Fat Free Milk 80 0g 1

Splenda Splenda 0 0g Milton's Whole Grain Bread 90 .5g 1

PHOTOS

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NEW WORDS

1.Jam- Recel

2. Complementary foods- Ushqimeplotsuese

3.Dampened- I shuar

4. Muffin- Simite

5.Chopping- duke copeteuar

6.Chunk- Cope7. Rack- Raft

8. Curd- Gjize

9. Full boil- Zierje e plote

10. Jars- Kavanoza

11. Scald- Diegie

12. Pectin fruit- Fruta pektin

13. Burst - Vrull

14.Cinnamon- Kanell

15. Pulp -Tul