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== Preparation Methods == To make jams and jellies at home: #Prepare the fruit: Wash, peel (if necessary), and chop or crush the fruit. For jellies, extract the fruit juice by cooking the fruit and straining it through a cheesecloth or jelly bag. #Cook the mixture: Combine the fruit or fruit juice with sugar (and pectin, if using) in a large pot. Bring the mixture to a boil, stirring constantly, and cook until it reaches the desired consistency (usually when it sheets off a spoon or reaches 220Β°F or 104Β°C). #Jar and seal: Ladle the hot jam or jelly into sterilized mason jars, leaving 1/4-inch headspace. Wipe the jar rims, place the lids on top, and screw on the bands until fingertip-tight. #Process and store: Process the jars in a boiling water bath for the recommended time (usually 5-10 minutes) to ensure a proper seal. Store the sealed jars in a cool, dark place for up to 18 months.
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