Making jams jellies and fruit preserves l.jpg
This presentation is the property of its rightful owner.
Sponsored Links
1 / 12

Making Jams, Jellies and Fruit Preserves PowerPoint PPT Presentation


  • 134 Views
  • Uploaded on
  • Presentation posted in: General

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!)

Download Presentation

Making Jams, Jellies and Fruit Preserves

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Making jams jellies and fruit preserves l.jpg

Making Jams, Jellies and Fruit Preserves


Quiz time l.jpg

Quiz Time!


Resources for today l.jpg

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 l.jpg

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 l.jpg

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 l.jpg

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 l.jpg

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 l.jpg

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 l.jpg

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 l.jpg

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 l.jpg

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 l.jpg

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!)


  • Login