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Making Jams, Jellies and Fruit Preserves . Quiz Time!. Resources for Today. Making Jams, Jellies and Fruit Preserves (B2909) www.uga.edu/nchfp/ (How do I… Freeze? Make Jam and Jelly?) www.foodsafety.wisc.edu. Jams and Jellies. Fruit – fresh, canned, frozen or dried (adds flavor!)

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resources for today
Resources for Today
  • Making Jams, Jellies and Fruit Preserves (B2909)
  • www.uga.edu/nchfp/(How do I… Freeze? Make Jam and Jelly?)
  • www.foodsafety.wisc.edu
jams and jellies
Jams and Jellies
  • Fruit – fresh, canned, frozen or dried (adds flavor!)
  • Pectin – natural carbohydrate that causes fruit to gel
  • Acid – needed for gel formation
  • Sugar – preserves jellied fruit, helps form a gel & adds flavor
fruit
Fruit
  • Use just-ripe fruit for best flavor and quality
  • Mix ripe and unripe fruit if you don’t use added pectin
  • Overly ripe fruit will taste great, but may fail to set
pectin
Pectin
  • Use natural pectin in apples, plums and grapes
  • Add pectin to other fruits to ensure a good gel
  • Add pectin to fully ripe fruit
  • Liquid and powered pectin are not interchangeable
more about gels
More about Gels
  • Dry & powdered pectins for different recipes
  • Low-methoxyl pectins for low- or no products
  • Powdered gelatin for refrigerator products
acid and sugar
Acid and Sugar
  • Added acid for success
  • Measure sugar carefully
  • Use honey or corn syrup sparingly
  • Sugar substitutes can be used only in special recipes (refrigerator jelly–www.uga.edu/nchfp OR www.splenda.com/index.jhtml)
boiling water canning
Boiling Water Canning…..

A MUST for jams and jellies

  • Helps form a seal
  • Destroys yeast and mold
  • Is required for

a shelf-stable

product

modifications
Modifications
  • No sugar gelatin recipes – keep these refrigerated (don’t freeze or boil)
  • Freezer jams may not require processing
  • Follow package directions carefully
when things just don t work
When things just don’t work…..
  • Mold – imperfect seal
  • Failure to set – too large a batch, incorrect proportions of ingredients
  • Fading – storage place too warm or too lights; stored too long
  • Fruit floats – Stir fruit mixture for 5 min before ladeling into hot jars
how long does it keep
How Long Does It Keep?
  • Jams and jellies keep for 1 year if stored in a cool, dark location (but just try to keep them this long!)
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