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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 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 • Clarity, color, consistency and flavor
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
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
Preserves • Small, uniform pieces of fruit • Clear, slightly gelled syrup
Conserves • Similar to preserves • Combination of fruits cooked with sugar • Add coconut, nuts, raisins
Marmalades • Soft fruit jellies • Contain small pieces of fruit or peel evenly suspended in the transparent jelly • Often contain citrus fruit
Other Products • Butters • Sweet spreads • Cook fruit pulp with sugar, add spices • Honeys • Syrups
How are jellied products preserved? • High sugar content • Loss of water during cooking • Acidity of products • Cooking
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
Using paraffin to seal • Not recommended • Mold can grow under the paraffin and grow down into product
Ingredients • Fruit • Pectin • Acid • Sugar
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)
Pectin • Causes fruit to gel • Sources of pectin • Naturally in fruit • Commercial pectin - Apple pectin - Citrus pectin
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
Pectin • Commercial pectin • Liquid • Dry • Advantages • Cooking time is set and is shorter • Greater yield from same amount of fruit
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
Acid • Needed for gel formation • Provides flavor • Higher in under-ripe fruits • Add lemon juice or citric acid to increase acidity
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
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
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
Sugar Use granulated white sugar • Works with pectin and acid to make gel • Acts as a preservative • Contributes to taste
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)
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
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
Required Proper Ratio • Fruit • Pectin • Acid • Sugar • DO NOT alter ingredients or proportions… • poor gel or no gel • mold formation
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
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
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
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
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