Bringing harvest home: A guide to making jams, jellies and preserves
KAYLEA HUTSON GateHouse Plus

There's nothing better on a cold morning than to bite into a warm, slice of fresh homemade bread smothered in your favorite jam or preserves.

The thick fruity spread slides over the bread, giving

you a taste of summer even while the snow is piling up outside.

But before winter comes, now is the time to capture that tasty goodness and put it in a jar for future use.

A few things to know

Once you decide you're going to try to make your own treats, you'll need to decide which style you'll try.

• Jams are made from crushed or ground fruit and have a thick consistency.

• Jelly is made from fruit juice and does not contain visible pieces of fruit. Clear and firm, it holds its shape when outside the jar.

• Marmalade is a soft gel with pieces of fruit and

citrus peel.

• Preserves are made by cooking whole or large pieces of fruit in a thick sugar syrup.

Essential ingredients

Pectin is needed to help the mixture thicken and gel. Present naturally in fruit, it is also available in powdered and liquid form.

Most recipes call for powdered or liquid pectin. Fresh pectin should be purchased yearly; old pectin may result in poor gels. Spreads made without added pectin require longer cooking and yield less product.

You will need acid in sufficient amounts for a gel to form. If natural acid is lacking, lemon juice or citrus fruit can be added.

Sugar is used to help the gel form, it adds sweetness and acts as a preservative. Corn syrup can be substituted for half the sugar.

While most recipes require cooking, some are made as freezer jams because they are quick and have a pronounced fresh fruit flavor. These recipes are typically included in pectin products.

Other supplies

needed

You'll need to have a supply of half-pint canning or jelly jars, along with self-sealing two-piece lids.

Make sure the jars are free of cracks and chips. Lids cannot have dents or rust on them. Defects in either of the materials can cause sealing failures.

Before starting, sterilize empty jars by putting them right side up on the rack in a boiling water canner. Add hot (not boiling) water, filling jars and canner to one inch over tops of jars. Heat till water boils, then start timing. Boil for 10 minutes (if your altitude is over 1000 feet boil for 11 minutes). Remove and drain jars one at a time. Leave hot water in canner for processing filled jars.

To make a successful batch of jelly or jam, follow the directions to ensure proper cooking and accurate timing. Jelly needs to be boiled rapidly, not simmered.

When the mixture reaches a full rolling boil, which cannot be stirred down, pour the hot mixture into your sterile, halfpint jars leaving 1/4- inch from the top. Wipe the jars rim clean, and then place the hot metal lid on it, with the sealing compound next to glass. Screw tightly in place.

To heat, place jars in water bath canner filled with hot water. Water should be one inch over jar tops. Heat to boiling, and then begin timing. Process half-pints in covered canner for five minutes (10 minutes if altitude is above 1000 feet.)

Remove the jars and place on a rack or folded cloth. When jelly has cooled, check seals by pressing on the center of the lid. If the lid is down and will not move, the jar is sealed.