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Jelly

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Transcript

  • 1. Jelly By: Brittany McAdams
  • 2. Definition
    • article of food consisting chiefly of gelatin
  • 3. Origin
    • The making of jam and jelly probably began centuries ago in the Middle Eastern countries
  • 4. Origin
    • The use of cane sugar to make jam and jelly can be traced back to the 16th century when the Spanish came to the West Indies where they preserved fruit.
  • 5. Origin
    • Books on jam-making were published by the late 17th century. In the United States, early New England settlers preserved fruits with honey, molasses or maple sugar. Pectin extracted from apple parings was used to thicken jellies.
    • In 1897, Jerome M. Smucker first pressed cider at a mill in Orrville, Ohio. Later, he prepared apple butter too, which he offered in crocks that each bore a hand-signed seal -- his personal guarantee of quality.
  • 6. Recipe: How Its Made
    • Jams and jellies are made from a variety of fruits, either single or in combination.
    • Sugar or high fructose corn syrup, or a combination of the two are added to the fruit to sweeten it.
  • 7. Recipe: How Its Made
    • Ingredients
    • Fruit - preferably fresh, but frozen (without syrup works, too)
    • Pectin (it's a natural product, made from apples and available at grocery stores (season - spring through late summer) and local "big box" stores. It usually goes for about $2.00 to $2.50 per box. See here for more information about how to choose the type of pectin to use.
    • Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online - see this page) or order it as part of the kit with the jar grabber.
    • Sugar - About 4 cups of dry, granulated (table) sugar. Yes, you can substitute an equivalent amount of honey or agave. For the no-sugar recipe, click here
    • Lemon juice - 1/4 cup per batch.  While it is not always necessary , as many fruits and berries have sufficient acidity to ensure a good gel or "set", I usually add it, just to make sure, and it does not affect the flavor
  • 8. Recipe: How Its Made
    • Equipment
    • At least 1 large pot ; prefer 16 to 20 quart Teflon lined pots for easy cleanup.
    • Large spoons and ladles
    • 1 Canner a huge pot to sanitize the jars after filling
    • Jars dozen 8 ounce jars including the lids and rings)
    • Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.
    • Rings - metal bands that secure the lids to the jars. They may be reused many times.
    • Jar grabber (to pick up the hot jars)-
  • 9. Recipe: How Its Made
    • Wash fruit, jars, lids.
    • Crush the fruit
    • Mix Pectin, Fruit, Sugar together and bring to a boil
    • Skim foam off boiled fruit mixture
    • Sanitize Jars
    • Fill Jars
    • Enjoy!
  • 10. Cookbooks
  • 11. Types of Jelly
    • Chutney: Chutney is a spiced condiment of Indian origin (chatni is the Hindi word for strongly spiced) made of fruit or vegetables. It is typically served as an accompaniment to food, not as a spread
  • 12. Types of Jelly
    • Confitures: The French word for jam, found on jars imported from France and some other European countries.
  • 13. Types of Jelly
    • Conserve: Conserve is a generally mixture of more than one fruit, often with added nuts and raisins, that is cooked until it becomes thick. It is used as a spread for breads, pastries and meats.
  • 14. Types of Jelly
    • Fruit Butter: Fruit butter, such as apple butter or prune butter, is fruit purée or pulp combined with sugar, lemon juice and spices, slowly cooked down to a smooth consistency.
  • 15. Types of Jelly
    • Fruit Curd: Fruit curd is a creamy spread made with sugar, eggs and butter, generally flavored with citrus juice and zest.
    • Lemon curd is the classic variety, but lime curd and blood orange curd can be found, as can other fruit curds such as the strawberry.
  • 16. Types of Jelly
    • Fruit Spread: Fruit spread is generally a reduced-calorie product made with fruit juice concentrate and low-calorie sweeteners replacing all or part of the sugar.
  • 17. Fun Foods
    • Jelly Beans
  • 18. Fun Foods
    • Sandwiches
  • 19. Fun Foods
    • Gummies:
    • Gummy bears, worms, etc…
  • 20. For More Information
    • www.smuckers.com
    • www.foodtv.com
    • www.jellybelly.com
    • www.jellyjamrecipes.com
    • www.pickyourown.org