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, <www.jamlady.eboard.com> More on 1-4-05 - Chicken Tortilla
Soup, and Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton