Fruit Specific Preparation

Preparation differs for each type of fruit. Use these guidelines for popular varieties:

• Wash berries before hulling. Do not soak in water (Berries will absorb the water). Crush berries with a potato masher. Place berries, one layer at a time, on a pie plate and mash.
• Wash and chop rhubarb but leave it unpeeled.
• Peaches should be peeled, pitted and chopped. To prevent browning before chopping, peeled peaches should be placed in water with lemon juice added until all are peeled.
• Wash and core apples; chop finely. Do not peel for apple jelly.
• Do not peel apricots or plums.

Crushing & Chopping

Prepare fruit as directed in individual recipes. Fruit preparation is a key step in making jams and jellies.

• Too much crushing/chopping will result in soft jam or no set
• Too little crushing/chopping will result in floating fruit at the top of your jam

Using a Food Processor to Prepare Fruit

Some fruits can be prepared in a food processor. This is a great time saver - just be sure not to over-process the fruit! Pulse finely to chop but do not purée! This method works well with:

• Blueberries
• Gooseberries
• Apricots
• Plums
• Sweet or sour cherries
• Concord grapes

Do not use a food processor for strawberries, raspberries, peaches and pears, as it will affect the set of the jam.