As the mid-point of summer comes and goes, not only are there excess vegetables to be canned but also apples, blackberries, grapes and many other fruits and berries to be made into jelly and jam. The list is almost endless and even includes bottled unsweetened apple and grape juice purchased from the supermarket.

When making jelly or jam we do not have to use the large pressure canner as we do with low acid vegetables. Instead, use a deep 6-8 quart kettle which will keep the fruit and berries from boiling over.

When assembling jars for your canned product, stay with glass jars that use two piece lids. The practice of using paraffin as a sealer is not completely safe and should be discouraged. Keep in mind that homemade jam in half pint jars makes an excellent gift. It is important never to reuse the lids of a two piece seal. Reuse may allow air to enter and ruin your product because of an inexact seal.

When making jelly or jam, the ingredients and the quantity used are critical to your success. Ingredients common to jelly and jam are the fruit, pectin, sugar and an acid. If any of these products is missing or your measurements are off, the jelly or jam will probably not set.

The fruit is the most important part of the recipe. Slightly underripe fruit has more natural pectin than overripe fruit. If making jelly, cool fruit with just enough water to prevent sticking. Cook until fruit is soft with a minimum amount of stirring to prevent cloudy jelly. Strain juice through several layers of cheesecloth. If making jam, mash fruit well but do not use a blender, as it makes too much liquid.

At the time I begin to work with the fruit, I place the quantity of lids to be used in a simmering pot or water. This practice will insure a better seal.

Another important thing to remember when making jelly or jam is not to double the recipe or change the quantities called for in a recipe. If you do not have a favorite recipe, there is an insert in the pectin package that is nearly foolproof.

The cooking times given in various recipes for jams and jellies are critical. If you undercook the sugar, pectin and acid don’t have a chance to react. Cook too long and you weaken the pectin, thus reducing the set of the finished product.

Powdered and liquid pectin are the two choices for jam and jelly. However, the two types are not interchangeable. You must use the kind called for in the recipe. Powdered pectin is put into the fruit when it is cold. Liquid pectin is put into boiling fruit. Fruits with the most natural pectin include apples, blackberries and grapes. Fruits with the least--strawberries, blueberries, peaches and cherries. It is possible to make your own pectin from green apples to combine with fruits that are naturally low in pectin.

The sugar used is necessary for several reasons: it acts as a preservative, it adds to the fruit flavor by adding sweetness and it aids in the formation of the gel. Granulated sugar may not be substituted for any artificial sweetener.

Acid, in the form of lemon juice, is necessary when called for in the recipe. It works with the pectin to get the liquid to set as a gel.

To help you with your jam and jelly making, the best product I have found is Jel-Ease, sold at Sav-a-lot. The recipes are very helpful and if you follow them closely, they work. They eliminate most problems for first time jelly and jam makers.

Pat Biggerstaff is the gardening columnist for the Daily News. She lives in Middlesboro. To comment or suggest topics for future columns, e-mail editor@middlesborodailynews.com.