(NAPSA)—Homemade jams andjellies are an unbeatable way to savor the season’s fresh fruit all year. Although people have been making jamsandjellies for generations, today’s jam-making products help consumers enjoy the fruits of their labor easier and faster. Year-Round Enjoyment For taste and quality, homemade jams and jellies beat their store-bought counterparts hands down. Plus, home cooks take pride in the process of making preserves and enjoy the rewards of giving them awaytofriends or family. Although most people make jam from May to September, the following tips are important to remember throughout the year: 1. Freeze fruit when in season to make jam later on in the year. 2. In the early/late fall, use fruits such as apples, and vegetables such as tomatoes and peppers, to makerelishes and chutneys. 3. In the winter, use fruits such as oranges to make marmalade. 4. For festive seasons, makes fruit juice or winejellies. When making jams andjellies, alwaysusefirm, ripe fruit without mold or bruises. Remember, the better the fruit, the better the jam. Making Jam Is Easy All jams and jellies need a balance of four ingredients: pectin, acid, sugar and fruit. If any of these ingredients are altered, the jam or jelly may not set properly. Pectin is a natural jelling substance foundin all fruits. It binds with sugar and fruit to form a gel. By adding pectin to a jam or jelly recipe, you shorten the cooking time, resulting in a fresher fruit flavor and color—and up to a 50 percent greater yield from a given amountoffruit. Kraft Foods offers a variety of SURE-JELL AND MCP fruit pectins to fit any recipe—including regu- Fresh, homemade jam makesa flavorful ice cream topping. lar, less-sugar or no-sugar jams and jellies, as well as recipes that don’t require cooking. And when liquid pectin is called for, there’s CERTO Liquid Fruit Pectin. Here’s a flavorful freezer jam that can be enjoyed anytime: Strawberry Freezer Jam Prep Time: 30 minutes 2 cups crushed strawberries (buy about 1 qt. fully ripe strawberries) 4 cups sugar, measured into separate bowl ’” cup water 1 box SURE-JELL Fruit Pectin RINSE clean 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. STEM and crush strawberries thoroughly, one cup at a time. Measure exactly 2 cups preparedfruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. MIX water and pectin in small saucepan. Bring to boil on high heat, stirring con- stantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) FILL all containers immediately to within % inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeksor freeze up to 1 year. Thaw in refrigerator before using. Makes about 5 (1-cup) containers or 72 servings, 1 Tbsp. each. All Day Flavors Jams andjellies aren’t just for breakfast. Here are some alternative ways to savor the fruit flavor anytimeof day: Swirl jam through the batter of your favorite cheesecake. Blend jam into yogurt or ice cream for a great dessert or blend jam, banana and yogurt in a blender for a creamy smoothie. Use as a glaze for meat. Spread jam on Brie and bake five minutes for a quick appetizer. For additional tips and recipes and product information, visit www.kraftfoods.com.
