In article , Melba's
Jammin' at wrote on 1/12/05 22:52:

> In article >, Dieter Zakas
> > wrote:
>
>> Hi, group!
>>
>> I first posted this to the rec.food.cooking newsgroup, and one
>> respondent suggested I try posting here. Another respondent indicated
>> one does not always need pectin.
>>
>> Also, insofar as containers are concerned, I have a number of jars
>> complete with lids I've accumulated which contained various
>> commercially-prepared jellies and jams; would these be adequate?
>
> Maybe, but jars with two-piece metal lid and ring are the standard inthe
> US. Are you in the US, Dieter?
>>
>> Anyway...
>>
>> I recently got the idea to probably try my hand at making some kind
>> of fruit spread. However, never having done that before - I'm a
>> bachelor living by myself - I need to learn how.
>>
>> Now, I'm somewhat familiar with the differences between:
>>
>> --Preserves: the whole fruit, or pieces thereof, in pectin and sugar.
>
> Not necessarily pectin. You're right about the fruits, though.
> Preserves are more pourable than spreadable.
>>
>> --Jam: usually pieces of fruit, again preserved in a pectin-sugar
>> concoction.
>
> Again, not necessarily with the addition of commercial (or homemade
> pectin -- depends on the amount of pectin in a given type of fruit).
> Jam is made from crushed fruit.
>>
>> --Jelly: usually the juice of a fruit, mixed with pectin and sugar.
>> (Don't get me started on some off-brand jellies that are little more
>> than a fruit juice mixed with pectin.)
>
> But, that's the definition of jelly, Dieter: the jelled juice of fruit.
>
> For jams and jellies, it's as easy as 1-2-3-4: Fruit, sugar, pectin,
> acid. Gotta have it, one way or another.
>>
>> (Note: If I'm wrong, please correct me. I'd appreciate it.)
>
> My pleasure.
>
>>
>> In general, how would one go about making each of the above three? If you
>> can share advice, I'd welcome it. If you can point me to a specific
>> resource, I'd appreciate that, too.
>
> Here's the rfp FAQ file, from SCUBApix most recent reminder:
> The rec.food.preserving FAQ is available at
> http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm . There have been no
> changes since the last announcement; we are at Version 4.2.3. A detailed,
> chronological ordering of changes to the FAQ can be found at
> http://www.gbronline.com/jacke/rfpfaq/differences.htm .
>
> And this is a reliable resource:
> http://www.uga.edu/nchfp/
>
> Stick around. There are some experienced folks here who are generally
> pretty congenial (except for George -- he's ornery as all get out!)

Barb,

I knew it was only a matter of time before you'd chime in! :-)

In a previous post, I indicated I reside in New Jersey which, at last
report, is still part of the US. (Only my name is foreign.)

Thank you for both the clarifications on the different definitions, and
directing me to resources.

The reason I asked about using the jars on hand was that, well, because
they're handy, and also because they were the original packaging for various
jams and jellies I'd bought.

Being that I'm new at preserving, it's logical to assume I don't have all
the necessary tools. What does one need to get started? I already have
wooden spoons that I use in cooking, but only saucepans and no pots.

Dieter