1 / 13

Making Jams, Jellies and Fruit Preserves

Making Jams, Jellies and Fruit Preserves . Resources for Today. Making Jams, Jellies and Fruit Preserves (B2909) Canning and Preserving Without Sugar by Norma MacRae (1997; ISBN 1-56440-992-9). Jams and Jellies. As easy as 1,2,3,4… Fruit Pectin Acid Sugar. Pectin.

xiu
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. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Making Jams, Jellies and Fruit Preserves

  2. Resources for Today • Making Jams, Jellies and Fruit Preserves (B2909) • Canning and Preserving Without Sugar by Norma MacRae (1997; ISBN 1-56440-992-9)

  3. Jams and Jellies As easy as 1,2,3,4… • Fruit • Pectin • Acid • Sugar

  4. 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

  5. More about Gels • Dry & powdered pectins for different recipes • Low-methoxyl pectins for low- or no sugar products • Powdered gelatin for refrigerator products

  6. Acid and Sugar • Added acid for success • Measure sugar carefully • Use honey or corn syrup sparingly • A word about sugar substitutes

  7. Water Bath Canning….. A MUST for jams and jellies

  8. When things just don’t work….. Remake Instructions

  9. When things just don’t work….. Odd problems and kitchen challenges

  10. For Goodness Sake • Jams and jellies are shelf stable for at least 1 year (but just try to keep jars around this long!) • Store opened jars in the refrigerator • Don’t consume product that has molded or that appears spoiled

  11. Resources • Making Jams, Jellies and Fruit Preserves (B2909) • National Center for Home Food Preservation: www.uga.edu/nchfp • www.wisc.edu/foodsafety/ (see Making Jams and Jellies)

  12. Question time??

  13. Next Time: Freezing and Drying Foods Tuesday, June 14th 10-11 am

More Related