JELLO JAM

SUGAR	8 CUPS	56 OZ.
APPLESAUCE-UNSWEETENED	4 CUPS	35 OZ.
JELLO	1 PKG.	6 OZ.
LEMON JUICE*	8 TBSP.	3.7 OZ.
PACIFIC PECTIN MIX	1/3 CUP	2 OZ.
WATER	8 FL. OZ.	8.4 OZ.

 

 

 

 

PROCEDURE:

1. COMBINE WATER, APPLESAUCE, LEMON JUICE. START HEATING. ADD JELLO AND PECTIN MIX.
2. EAT TO BOILING AND BOIL WHILE STIRRING FOR ONE MINUTE.
3. LOWLY ADD SUGAR AND CONTINUE HEATING. BOIL FOR ONE MINUTE AND REMOVE FROM HEAT.
4. LET SET ONE MINUTE. SKIM AND POUR INTO JARS. CLOSE LIDS TIGHTLY AND INVERT JARS.

   YIELD: 12  8OZ. JARS 

   FOR LARGER BATCHES, MULTIPLY WEIGHT FIGURES BY INCREASE DESIRED. FOLLOW SAME PROCEDURE EXCEPT FOR THE COOK TIME (STEP 3). INSTEAD OF ONE MINUTE, COOK BATCH TO 63-65 DEGREES BRIX WITH A  REFRACTOMETER OR COOK TO 219-221 DEGREES FAHRENHEIT (SEA LEVEL) WITH AN ACCURATE COOKING THERMOMETER.

   AT  5,000FT. COOK TO 210-211 DEGREES FAHRENHEIT.
   pH - 3.30
   BRIX - 63-65 DEGREES

   JELLO JAM IS VERY POPULAR WITH CHILDEN AND ADULTS ALIKE. IT HAS THE FOLLOWING ADVANTAGES:
   -IT MAY BE MADE ANY TIME OF THE YEAR REGARDLESS OF FRUIT SUPPLY.
   -IT IS INEXPENSIVE TO MAKE. IT HAS GOOD STABILITY.
   -IT HAS GOOD COLOR AND FLAVOR. ANY FLAVOR JELLO CAN BE USED.

   * NOTE: INSTEAD OF LEMON JUICE, YOU MAY USE 0.2 OZ. ANHYDROUS CITRIC ACID DISSCOLVED IN 3.5 OZ. WATER. MUCH LESS WATER MAY BE ISED TO DISSOLVE THE CITRIC ACID AND THIS WILL SHORTEN COOK TIME.