The paraffin seal is recommended only for jelly. Pour the boiling hot jelly mixture into sterilized hot containers, leaving ½ inch head space. Cover hot jelly with hot paraffin to make a single thin layer ⅛ inch thick. Paraffin should touch all sides of the container. Prick air bubbles in the paraffin.
Heat processing of jams, preserves, conserves, and marmalades is recommended, especially in warm or humid climates. Place filled jars on a rack in a water bath canner or other large container filled with hot water. The water should be an inch or two over the tops of the jars. Cover canner. Bring the water to a rolling boil and boil gently for five minutes.
Remove the products from the canner immediately when the processing time is up. Place the containers on a rack or folded cloth away from drafts to cool.
Let jellied products stand overnight to avoid breaking the gel. Remove screw bands, and label the containers with the name of the product and the date. Store in a cool, dry place. Jellied products have a much better flavor and color if stored only for a short time.
If It Doesn’t Gel
What if the jelly doesn’t gel? Try using it as a topping for pancakes or ice cream, or try recooking the mixture. To remake jelly without added pectin, heat the jelly to boiling and boil for a few minutes until the jellying point is reached. Remove the jelly from the heat, skim, pour into hot, sterilized containers and seal.
How to Prevent Problems With Jellied Products
| Problem | Cause | Prevention |
|---|---|---|
| Formation of crystals | Excess sugar | Test fruit juice with jelmeter for proper proportions of sugar |
| Undissolved sugar sticking to sides of kettle | Wipe side of pan free of crystals with damp cloth before filling jars | |
| Tartrate crystals in grape juice | Make grape jelly stock, and let tartrate crystals settle out before making jelly. Then strain through two thicknesses of cheesecloth to remove crystals | |
| Mixture cooked too slowly or too long | Cook at a rapid boil. Remove from heat immediately when jellying point is reached | |
| Syneresis or “weeping” | Excess acid in juice makes pectin unstable | Maintain proper acidity of juice |
| Storage place too warm or storage temperature fluctuated | Store in a cool, dark and dry place | |
| Paraffin seal too thick | Seal jelly with a single thin layer of paraffin ⅛ inch thick. Prick air bubbles in paraffin | |
| Too soft | Overcooking fruit to extract juice | Avoid overcooking as this lowers the jellying capacity of pectin |
| Incorrect proportions of sugar and juice | Follow recommended instructions | |
| Undercooking causing insufficient concentration | Cook rapidly to jellying point | |
| Insufficient acid | Avoid using fruit that is overripe. Lemon juice is sometimes added if fruit is acid deficient | |
| Making too large a batch at one time | Use only 4 to 6 cups of juice in each batch of jelly | |
| Too stiff or tough | Overcooking | Cook jelly mixture to a temperature 8° F higher than the boiling point of water or until it “sheets” from a spoon |
| Too much pectin in fruit | Use ripe fruit | |
| Cloudy | Green fruit (starch) | Use firm, ripe fruits or slightly underripe |
| Imperfect straining | Do not squeeze juice but let it drip through jelly bag | |
| Jelly allowed to stand before it was poured into jars or poured too slowly | Pour into jars immediately upon reaching jellying point. Work quickly | |
| Bubbles | Kettle was not held close to top of jar as jelly was poured, or jelly was poured slowly and air became trapped in hot jelly | Hold kettle close to top of jar and pour jelly quickly into jar |
| May denote spoilage. | Follow recommended methods to get airtight seal | |
| If bubbles are moving, do not use | ||
| Mold (denotes spoilage; do not use) | Imperfect seal | Use recommended methods to get airtight seal |
| Lack of proper sanitation | Sterilize jelly glasses and all equipment used |
To remake with powdered pectin, measure ¼ cup sugar, ¼ cup water, and 4 teaspoons powdered pectin for each quart of jelly. Mix the pectin and water and bring to a boil, stirring constantly. Add the jelly and the sugar, stir thoroughly, and bring to a full rolling boil over high heat, stirring constantly. Boil the mixture hard for 30 seconds, remove from the heat, pour into hot containers and seal.
To remake with liquid pectin, measure ¾ cup sugar, 2 tablespoons lemon juice, and 2 tablespoons liquid pectin for each quart of jelly. Bring the jelly to a boil over high heat. Add the sugar, lemon juice and liquid pectin and bring to a rolling boil, stirring constantly. Boil the mixture hard for 1 minute. Remove the jelly from the heat, skim, pour into hot, sterilized containers and seal.