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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.
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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 • Use natural pectin in apples, plums and grapes • Add pectin to other fruits to ensure a good gel • Add pectin to fully ripe fruit
More about Gels • Dry & powdered pectins for different recipes • Low-methoxyl pectins for low- or no sugar products • Powdered gelatin for refrigerator products
Acid and Sugar • Added acid for success • Measure sugar carefully • Use honey or corn syrup sparingly • A word about sugar substitutes
Water Bath Canning….. A MUST for jams and jellies
When things just don’t work….. Remake Instructions
When things just don’t work….. Odd problems and kitchen challenges
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
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)
Next Time: Freezing and Drying Foods Tuesday, June 14th 10-11 am