Making Jams, Jellies and Marmalades

To prepare the fruit, wash it and remove peel, pith, any damaged flesh, stalks and stones. Cut up the fruit, or leave small berries whole. For a coarse marmalade, the fruit may be cooked whole, and then chopped and seeded. For a finer textured marmalade, the zest may be cut into a julienne and added with the fruit. Tie the seeds in a cheesecloth bag, to be included in the pan, so that the pectin is extracted by cooking. Put the fruit in a preserving pan with the correct amount of water and cook until pulpy. Test for pectin. For jelly, strain the fruit into a bowl through a scalded jelly bag. To keep the jelly clear, do not squeeze the bag. Test the combined juices for pectin.