Chutneys, jam, and jelly are a sweet and delicious popular recipe.
16 Sweet and Delicious Easy All Natural Chutney, Jam and Jelly Recipes
What makes jam and jellies solidify? Pectin is the substance that makes jellies and jams solidify however, this essential ingredient does not exist in all fruits.
Fruit that is slightly under-ripe contains more pectin than overripe fruits. In addition, the white inner skins of lemons are excellent for jelly and jam making and to supply pectin to other fruits however it has a bitter taste.
 |
| Sweet and Delicious Easy All Natural Chutney, Jam and Jelly Recipes |
Kind of Fruit
|
How To Prepare
|
Amount Of Water Needed For Cooking
|
Amount Of Sugar Needed For Jellying
|
Apples (sour is best)
|
Wash, discard any unsound portions, cut into small pieces. Include seeds skin and core
|
One-half as much water as fruit
|
¾ cupful of sugar to 1 cupful of juice
|
Apricots
|
Leave a few stones in for flavor.
|
For jam use just enough water to keep from burning
|
¾ cupful of sugar to 1 cupful of apricots for jam
|
Blackberries
|
Wash
|
1 cupful of water to 5 quarts of berries
|
¾ cupful of sugar to 1 cupful of juice
|
Blueberries
|
Wash
|
1 cupful of water to 5 quarts of berries
|
1 cupful of sugar to 1 cupful of juice
|
Cranberries
|
Wash
|
One-half as much water as berries
|
¾ cupful of sugar to 1 cupful of juice
|
Cherries (Pectin must be added for jelly making)
|
Pit the cherries for jam
|
For jam, use just enough water to keep from burning
|
¾ cupful of sugar to 1 cupful of cherries for jam
|
Grapes, unripe
|
Wash, do not stem; use stems
|
1 cupful of water to 5 quarts of grapes
|
1 cupful of sugar to 1 cupful of juice
|
Gooseberries
|
"head and tail," using scissors
|
1 cupful of water to 5 quarts of gooseberries
|
1 cupful of sugar to 1 cupful of juice
|
Peaches (Pectin must be added for jelly making)
|
Peaches, apples, and raisins make a delicious conserve
|
Just enough water to keep from burning
|
¾ cupful of sugar to 1 cupful of juice
|
Pineapples (Pectin must be added for jelly making)
|
Prepare as for table use
|
For jams, enough water to keep from burning
|
¾ cupful of sugar to 1 cupful of juice
|
Raspberries
|
Wash them thoroughly, but do not let them soak in the water
|
1 cupful of water to 5 quarts of berries
|
1 cupful of sugar to 1 cupful of juice
|
Rhubarb (Pectin must be added for jelly making)
|
Wash and cut into small pieces
|
For jam, half as much water as fruit.
|
¾ cupful of sugar to 1 cupful of juice
|
Strawberries (Pectin must be added for jelly making)
|
Wash and remove hulls.
|
For jam, just enough water to keep from burning.
|
¾ cupful of sugar to 1 cupful of pulp.
|
Oranges
|
For orange marmalade weigh oranges slice crosswise with a sharp knife as thin as possible; remove the seeds.
|
Cook in water to cover.
|
Three-quarters their weight in sugar.
|
Lemons
|
For marmalade 9 oranges and 6 lemons are a good combination
|
Cook in water to cover. |
8 pounds of sugar
|
Grapefruit
|
Grapefruit is sliced very thin, seed removed.
|
Cook in water to cover. |
Three-quarters their weight in sugar.
|
