Transcript Jams, Jellies and Preserves - College of Agriculture

Jelly, Jam,
Preserves,
Conserves and
Marmalades
Jellied Products
Grow It Eat It Preserve It!
Overview
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Jellied products
Ingredients in jellied products
Equipment and supplies
Basic steps
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Jellied Products
• Jelly, jam, preserves, conserves,
marmalades
• Most preserved by sugar
• Characteristics vary with fruit
• Clarity, color, consistency and
flavor
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Jelly
• Cook fruit juice with sugar (also
uncooked recipes)
• With or without pectin
• Clear or translucent (depending
on juice)
• No sediment, pulp or crystals
• Holds shape when turned out of
container
Photograph from National Center for Home Food Preservation
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Jams
• Thick, sweet spreads
• Chopped or crushed fruit
cooked with sugar (or use
uncooked recipes)
• Holds shape, but less firm
than jellies
Photograph from National Center for Home Food Preservation
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Preserves
• Small, uniform
pieces of fruit
• Clear, slightly
gelled syrup
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Conserves
• Similar to preserves
• Combination of fruits cooked with
sugar
• Add coconut, nuts, raisins
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Marmalades
• Soft fruit jellies
• Contain small pieces of fruit or peel
evenly suspended in the transparent
jelly
• Often contain citrus fruit
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Other Products
• Butters
o Sweet spreads
o Cook fruit pulp with sugar, add spices
• Honeys
• Syrups
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How are jellied products
preserved?
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High sugar content
Loss of water during cooking
Acidity of products
Cooking
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Prevent molds and yeast
• Grow in an acid environment--like jellies
• Molds can produce mycotoxins that may
be harmful
• Some people are sensitive to mold due to
allergies and respiratory problems
• Easily destroyed at 140o to 190o F
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Using paraffin to seal
•Not recommended
• Mold can grow under the
paraffin and grow down into
product
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Ingredients
• Fruit
• Pectin
• Acid
• Sugar
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Fruit
• Contributes color and flavor
• Contribute some or all of pectin
and acid
• Use fresh, canned or frozen
fruit or fruit juice (no added
sugar)
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Pectin
• Causes fruit to gel
• Sources of pectin
o Naturally in fruit
o Commercial pectin
- Apple pectin
- Citrus pectin
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Pectin
• Amount varies with fruit and degree of
ripeness
o Just ripe fruit has best quality pectin
o Under-ripe and over-ripe fruit will not
gel well
• Jellies often need added pectin to hold
their shape
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Pectin
• Commercial pectin
o Liquid
o Dry
• Advantages
o Cooking time is set and is shorter
o Greater yield from same amount of fruit
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Pectin
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Store in a cool, dry place
Observe “use-by” dates
Buy a 1-year supply
Modified pectin for reduced sugar
products
o No added sugar
o Less added sugar than regular recipes
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Acid
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Needed for gel formation
Provides flavor
Higher in under-ripe fruits
Add lemon juice or citric acid to
increase acidity
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Pectin and Acid in Fruits
These fruits do not require extra pectin or acid:
• Apples, sour
• Grapes (Eastern
Concord)
• Blackberries, sour
• Lemons
• Crabapples
• Loganberries
• Cranberries
• Plums (not Italian)
• Currants
• Quinces
• Gooseberries
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Pectin and Acid in Fruits
These fruits may need pectin or acid:
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Apples, ripe
Blackberries, ripe
Cherries, sour
Chokeberries
Elderberries
Grapefruit
• Grape Juice, bottled
(Eastern Concord)
• Grapes (California)
• Loquats
• Oranges
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Pectin and Acid in Fruits
These fruits always need added pectin, acid, or both:
• Apricots
• Peaches
• Blueberries
• Pears
• Figs
• Plums (Italian)
• Grapes (Western
• Raspberries
Concord)
• Strawberries
• Guavas
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Sugar
Use granulated white sugar
• Works with pectin and acid to make gel
• Acts as a preservative
• Contributes to taste
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To reduce sugar
• Modified pectin
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Some need no sugar
Others need some sugar
May use an artificial sweetener
Processed like regular jellied products
• Regular pectin with special recipes
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Formulated using regular pectin, without added sugar
Regular pectin has some sugar
Stored for short time in the refrigerator (or frozen)
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To reduce sugar
• Recipes using gelatin
o Unflavored gelatin thickens product
o Can use artificial sweeteners
o Stored in refrigerator
• Long-boil recipes
o Boil fruit pulp for long periods
o Can use artificial sweeteners
o Processed like regular jellied
products
Photograph from National Center for Home Food Preservation
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Splenda®
• Does not provide preservative properties like
sugar
• Use as the optional sweetener in a jam or jelly
made with a no-sugar needed pectin for
flavor
• Do not use in long-boil or no-pectin-added
jams and jellies intended for room
temperature storage
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Required Proper Ratio
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Fruit
Pectin
Acid
Sugar
DO NOT alter ingredients or
proportions…
o poor gel or no gel
o mold formation
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Equipment and Supplies
• Large saucepot
• Jelly bag or cloth
• Jelly, candy or deep fat
thermometer
• Boiling water-bath canner
• ½ pint or pint Mason-type jars
with two-piece lids
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Basic Steps
• Fill water-bath canner and heat to
140 to 180o F
• Wash and sterilize canning jars and
rings (keep jars warm)
• Treat canning lids according to
manufacturer’s directions
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Basic Steps
• Prepare recipe (boil rapidly)
• Skim foam if necessary
• Pour hot product into jars leaving ¼- inch of
headspace
• Wipe jar rim and add treated lid and screw
band
• Process according to length of time in recipe
directions
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Basic Steps
• Remove from water-bath canner and do
not move jars for 12 hours
• After 12 hours check for desired
consistency and proper seal
• If not satisfied, you can remake
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Jelly Principles
• Do not alter recipe
• Follow procedures for low-sugar or
no-sugar products (don’t just reduce
sugar)
• Use good quality fruit, most should be
just-ripe
• Process in a water-bath canner
• Use within a year for best quality
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