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Jellied Products

Jellied Products. Jelly, Jam, Preserves, Conserves and Marmalades. Overview. Jellied products Ingredients in jellied products Equipment and supplies Basic steps. Jellied Products. Jelly, jam, preserves, conserves, marmalades Most preserved by sugar Characteristics vary with fruit

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Jellied Products

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  1. Jellied Products Jelly, Jam, Preserves, Conserves and Marmalades

  2. Overview • Jellied products • Ingredients in jellied products • Equipment and supplies • Basic steps

  3. Jellied Products • Jelly, jam, preserves, conserves, marmalades • Most preserved by sugar • Characteristics vary with fruit • Clarity, color, consistency and flavor

  4. Jelly • Cook fruit juice with sugar (also uncooked recipes) • With or without pectin • Clear or translucent (depending on juice) • No sediment, pulp or crystals • Holds shape when turned out of container Photograph from National Center for Home Food Preservation

  5. Jams • Thick, sweet spreads • Chopped or crushed fruit cooked with sugar (or use uncooked recipes) • Holds shape, but less firm than jellies Photograph from National Center for Home Food Preservation

  6. Preserves • Small, uniform pieces of fruit • Clear, slightly gelled syrup

  7. Conserves • Similar to preserves • Combination of fruits cooked with sugar • Add coconut, nuts, raisins

  8. Marmalades • Soft fruit jellies • Contain small pieces of fruit or peel evenly suspended in the transparent jelly • Often contain citrus fruit

  9. Other Products • Butters • Sweet spreads • Cook fruit pulp with sugar, add spices • Honeys • Syrups

  10. How are jellied products preserved? • High sugar content • Loss of water during cooking • Acidity of products • Cooking

  11. Prevent molds and yeast • Grow in an acid environment--like jellies • Molds can produce mycotoxins that may be harmful • Some people are sensitive to mold due to allergies and respiratory problems • Easily destroyed at 140o to 190o F

  12. Using paraffin to seal • Not recommended • Mold can grow under the paraffin and grow down into product

  13. Ingredients • Fruit • Pectin • Acid • Sugar

  14. Fruit • Contributes color and flavor • Contributes some or all of pectin and acid • Use fresh, canned or frozen fruit or fruit juice (no added sugar)

  15. Pectin • Causes fruit to gel • Sources of pectin • Naturally in fruit • Commercial pectin - Apple pectin - Citrus pectin

  16. Pectin • Amount varies with fruit and degree of ripeness • Just ripe fruit has best quality pectin • Under-ripe and over-ripe fruit will not gel well • Jellies often need added pectin to hold their shape

  17. Pectin • Commercial pectin • Liquid • Dry • Advantages • Cooking time is set and is shorter • Greater yield from same amount of fruit

  18. Pectin • Store in a cool, dry place • Observe “use-by” dates • Buy a 1-year supply • Modified pectin for reduced sugar products • No added sugar • Less added sugar than regular recipes

  19. Acid • Needed for gel formation • Provides flavor • Higher in under-ripe fruits • Add lemon juice or citric acid to increase acidity

  20. Pectin and Acid in Fruits These fruits do not require extra pectin or acid: Grapes (Eastern Concord) Lemons Loganberries Plums (not Italian) Quinces • Apples, sour • Blackberries, sour • Crabapples • Cranberries • Currants • Gooseberries

  21. Pectin and Acid in Fruits These fruits may need pectin or acid: Grape Juice, bottled (Eastern Concord) Grapes (California) Loquats Oranges • Apples, ripe • Blackberries, ripe • Cherries, sour • Chokeberries • Elderberries • Grapefruit

  22. Pectin and Acid in Fruits These fruits always need added pectin, acid, or both: Peaches Pears Plums (Italian) Raspberries Strawberries • Apricots • Blueberries • Figs • Grapes (Western Concord) • Guavas

  23. Sugar Use granulated white sugar • Works with pectin and acid to make gel • Acts as a preservative • Contributes to taste

  24. To reduce sugar • Modified pectin • Some need no sugar • Others need some sugar • May use an artificial sweetener • Processed like regular jellied products • Regular pectin with special recipes • Formulated using regular pectin, without added sugar • Regular pectin has some sugar • Stored for short time in the refrigerator (or frozen)

  25. To reduce sugar • Recipes using gelatin • Unflavored gelatin thickens product • Can use artificial sweeteners • Stored in refrigerator • Long-boil recipes • Boil fruit pulp for long periods • Can use artificial sweeteners • Processed like regular jellied products Photograph from National Center for Home Food Preservation

  26. Splenda® • Does not provide preservative properties like sugar • Use as the optional sweetener in a jam or jelly made with a no-sugar needed pectin for flavor • Do not use in long-boil or no-pectin-added jams and jellies intended for room temperature storage

  27. Required Proper Ratio • Fruit • Pectin • Acid • Sugar • DO NOT alter ingredients or proportions… • poor gel or no gel • mold formation

  28. Equipment and Supplies • Large saucepot • Jelly bag or cloth • Jelly, candy or deep fat thermometer • Boiling water-bath canner • ½ pint or pint Mason-type jars with two-piece lids

  29. Basic Steps • Fill water-bath canner and heat to 140 to 180o F • Wash and sterilize canning jars and rings (keep jars warm) • Treat canning lids according to manufacturer’s directions

  30. Basic Steps • Prepare recipe (boil rapidly) • Skim foam if necessary • Pour hot product into jars leaving ¼- inch of headspace • Wipe jar rim and add treated lid and screw band • Process according to length of time in recipe directions

  31. Basic Steps • Remove from water-bath canner and do not move jars for 12 hours • After 12 hours check for desired consistency and proper seal • If not satisfied, you can remake

  32. Jelly Principles • Do not alter recipe • Follow procedures for low-sugar or no-sugar products (don’t just reduce sugar) • Use good quality fruit, most should be just-ripe • Process in a water-bath canner • Use within a year for best quality

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