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Jam-making Basics

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: JAM-MAKING BASICS
 Categories: Jams
      Yield: 1 Servings
 
           See Below
 
  Select fully ripened fruits and rinse them quickly under cold water
  and then drain thoroughly.  Do not soak the fruit in water. Do not
  double the recipes. Do not substitute ingredients. Do not reduce the
  amount of sugar or increase the amount of fruit used. An exact
  balance of fruit, sugar, and pectin is needed for jelling to occur.
  For no cook jams, mash the fruit with a potato masher.  For cooked
  jams, process the fruit in a food processor using quick on and off
  pulses until finely chopped. For preserves, until coarsely chopped.
  Do NOT puree.
  
  NOTE:
  
  A rolling boil is a boil that cannot be stirred down.
 
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