Making Jams, Jellies and Fruit Preserves


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Not only are jams, jellies and fruit preserves easy to make, but is often a favorite of summer.

With the end of summer nearing, farmer's markets and home gardens are now offering fruit and berries. And the season for summer fruits which can be deliciously preserved as jam or jelly. So now's a good time to review the basics of this quick and easy food preservation method.

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Making Jams, Jellies and Fruit Preserves

  1. 1. Making Jams, Jellies and Fruit Preserves <br />
  2. 2. Resources for Today<br />Making Jams, Jellies and Fruit Preserves (B2909)<br /> do I… Freeze? Make Jam and Jelly?)<br /><br />
  3. 3. Jams and Jellies<br />Fruit – fresh, canned, frozen or dried (adds flavor!)<br />Pectin – natural carbohydrate that causes fruit to gel<br />Acid – needed for gel formation<br />Sugar – preserves jellied fruit, helps form a gel & adds flavor<br />
  4. 4. Fruit<br />Use just-ripe fruit for best flavor and quality<br />Mix ripe and unripe fruit if you don’t use added pectin<br />Overly ripe fruit will taste great, but may fail to set<br />
  5. 5. Pectin<br />Use natural pectin in apples, plums and grapes<br />Add pectin to other fruits to ensure a good gel<br />Add pectin to fully ripe fruit<br />Liquid and powered pectin are not interchangeable<br />
  6. 6. More about Gels<br />Dry & powdered pectins for different recipes<br />Low-methoxyl pectins for low- or no products<br />Powdered gelatin for refrigerator products<br />
  7. 7. Acid and Sugar<br />Added acid for success<br />Measure sugar carefully<br />Use honey or corn syrup sparingly<br />Sugar substitutes can be used only in special recipes (refrigerator jelly– OR<br />
  8. 8. Boiling Water Canning…..<br />A MUST for jams and jellies<br />Helps form a seal<br />Destroys yeast and mold<br />Is required for <br /> a shelf-stable <br /> product<br />
  9. 9. Modifications <br />No sugar gelatin recipes – keep these refrigerated (don’t freeze or boil)<br />Freezer jams may not require processing<br />Follow package directions carefully<br />
  10. 10. When things just don’t work…..<br />Mold – imperfect seal<br />Failure to set – too large a batch, incorrect proportions of ingredients<br />Fading – storage place too warm or too lights; stored too long<br />Fruit floats – Stir fruit mixture for 5 min before ladeling into hot jars<br />
  11. 11. How Long Does It Keep?<br />Jams and jellies keep for 1 year if stored in a cool, dark location (but just try to keep them this long!)<br />