Cooked Jams & Jellies
| Dutch Jell is a specially formulated natural fruit pectin blend that reacts with the sugars and the fruits own acid to cause a jelling affect in homemade jellies and jams. |
All Natural Dutch Jell Instructions......
Rules for successful jelly and jam making
1. Always choose fruit that is ripe, not mushy.
2. During wet growing seasons or with high moisture fruits, the Dutch Jell must be increased.
3. Carefully wash, pare and pit all fruit; removing any bad spots or spoiling fruit.
4. Add 1/2 teaspoon of butter/margarine or oil to the recipe to reduce the foaming.
5. One box of commercial pectin equals 1/3 cup of Dutch Jell.
6. Chop fruit, do not puree it.
7. Do not reduce the sugar quantities unless you are using Dutch Jell Lite.
8. For best results, use new lids on your jars.
9. For best results, process the jarred jams in a boiling water bath, according to USDA recommendations.
10. In freezer jam recipes, always have fruit and juices at room temperature.
1. Always choose fruit that is ripe, not mushy.
2. During wet growing seasons or with high moisture fruits, the Dutch Jell must be increased.
3. Carefully wash, pare and pit all fruit; removing any bad spots or spoiling fruit.
4. Add 1/2 teaspoon of butter/margarine or oil to the recipe to reduce the foaming.
5. One box of commercial pectin equals 1/3 cup of Dutch Jell.
6. Chop fruit, do not puree it.
7. Do not reduce the sugar quantities unless you are using Dutch Jell Lite.
8. For best results, use new lids on your jars.
9. For best results, process the jarred jams in a boiling water bath, according to USDA recommendations.
10. In freezer jam recipes, always have fruit and juices at room temperature.
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Cooked Jam and Jelly Procedures:
1. Mix your fruit and the Dutch Jell in a heavy-bottomed kettle, stainless steel, bring to a boil.
2. Pre-measure the sugar and add to the mixture after it has begun to boil.
3. Steadily stir the mixture; return to a boil and boil for 1 minute.
4. Skim off all foam; pour into sterile jars, seal with tightly fitting lids.
5. For best results, process in a boiling water bath for 10 minutes.
6. Cool, check the seals, label and date before storage.
1. Mix your fruit and the Dutch Jell in a heavy-bottomed kettle, stainless steel, bring to a boil.
2. Pre-measure the sugar and add to the mixture after it has begun to boil.
3. Steadily stir the mixture; return to a boil and boil for 1 minute.
4. Skim off all foam; pour into sterile jars, seal with tightly fitting lids.
5. For best results, process in a boiling water bath for 10 minutes.
6. Cool, check the seals, label and date before storage.
| Cooked Jams & Jellies |
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