Pectin added to fruit, either in powder or liquid form, must be used in recipes designating the type. Powdered pectin is mixed with the unheated fruit juice or unheated crushed fruit.
Liquid pectin is added to the boiling fruit juice or fruit and sugar mixture. The boiling time of 1 minute for both types is used and must be accurately timed. Regardless of type, or whether pectin is used, you must follow directions closely, taking accurate measurements.
When It’s Done
One of the largest concerns when making jelly without added pectin is to know when it is done, or judging the end point. Two of the most frequently used methods for testing doneness of jelly without added pectin are the temperature test and the spoon or sheet test.
The temperature test is the most scientific method and probably the most dependable. Before cooking jelly, take the temperature of boiling water with a jelly or candy thermometer. Cook the jelly mixture to a temperature 8° F higher than the boiling point of water. If cooked to this point, the jelly mixture should form a satisfactory gel. Cook other jellied mixtures to a temperature 9° higher than the boiling point of water.
To get an accurate reading, place the thermometer in a vertical position with the bulb completely covered by the jelly mixture but not touching the bottom of the kettle. Stir jam, preserve, conserve, and marmalade mixtures before taking the temperature. Read the thermometer at eye level.
To test the jellying point by the spoon or sheet test, dip a cool metal spoon into the boiling jelly mixture and lift the spoon so the sirup runs off the side. When the sirup no longer runs off the spoon in a steady stream, but two drops form together and sheet off the spoon, the jelly should be done.
Pouring hot jelly mixture into canning jars.
Once the jellying point is reached, quickly pour jelly into sterilized containers. When sealing jelly with lids, use only standard canning jars and new lids. Pour the boiling hot jelly mixture into sterilized hot jars, leaving ⅛ inch head space. Wipe the jar rims clean, place hot metal lids on jars with the sealing compound next to the glass, screw the metal bands down firmly, and stand the jars upright to cool.