Making Jams, Jellies and Fruit Preserves

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Making Jams, Jellies and Fruit Preserves
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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)

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Jams and Jellies

• As easy as 1,2,3,4
• Fruit
• Pectin
• Acid
• Sugar

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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

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More about Gels

• Dry powdered pectins for different recipes
• Low-methoxyl pectins for low- or no sugar
  products
• Powdered gelatin for refrigerator products

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Acid and Sugar

• Added acid for success
• Measure sugar carefully
• Use honey or corn syrup sparingly
• A word about sugar substitutes

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Water Bath Canning..

• A MUST for jams and jellies

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When things just dont work..

• Remake Instructions

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When things just dont work..

• Odd problems and kitchen challenges

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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
• Dont consume product that has molded or that
  appears spoiled

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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)

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Question time??
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Next Time

• Freezing and Drying Foods
• Tuesday, June 14th
• 10-11 am