Jellies, jams, preserves, conserves, marmalades and butters are fruit products that are jellied or thickened to some extent. Most are cooked and preserved by sugar. Their individual characteristics depend upon the kind of fruit used and the way it is prepared, the ingredients and their proportions in the mixture, and the method of preparation.
Jellies are usually made by cooking fruit juice with sugar. (Some are made without cooking using special uncooked jelly recipes.) A good product is clear and firm enough to hold its shape when turned out of the container.
Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar. Jams tend to hold their shape but are generally less firm than jelly. (Recipes are also available for uncooked jams.)
Preserves are spreads containing small, whole fruit or uniform-size pieces in a clear, slightly gelled syrup. The fruit should be tender and plump.
Conserves are jam-like products that may be made from a mixture of fruits. They also contain nuts, raisins, or coconut.
Marmalades are soft fruit jellies containing small pieces of fruit or peel. They often contain citrus fruit.
Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Spices are often added. Butters are not gelled.
For successful jellied products, a proper ratio of fruit, pectin, acid and sugar is needed.
Fruit-For best color, flavor, and consistency, choose ripe fruit. Nice shape is not necessary. Unsweetened, canned or frozen fruit or fruit juice can also be used to make jellied products. If you preserve your own fruit or fruit juice, use some slightly under-ripe fruit (usually 1/4 slightly under-ripe and 3/4 fully ripe is recommended). Fruit is best if canned in its own juice. If adding sugar, note on each jar how much sugar it contains. This will be needed to adjust recipes later.
Pectin-Pectin is the natural substance found in fruit that causes the fruit juice to gel. Some kinds of fruits have enough natural pectin to make a firm gel. Others require added pectin. The best type of pectin is found in just-ripe fruit. Pectin from under-ripe or overripe fruit will not form a gel. Fruits containing enough natural pectin to form a gel include crabapples, tart apples, sour blackberries, sour boysenberries, most plums, cranberries, lemons, and wild grapes (Eastern Concord variety). Fruits usually low in pectin are sweet cherries, quince, ripe blackberries, sour cherries, grapefruit, grape juice, grapes, melons, and oranges. Added pectin is usually necessary. Fruits always requiring added pectin are peaches, pears, figs, apricots, elderberries, strawberries, raspberries, grapes (Western Concord variety), guava, and pomegranates. Commercial pectins are made from apples or citrus fruit and are available in both the powdered and liquid forms. Be sure to follow the manufacturer's directions when using commercial pectin. The powdered and liquid forms are not interchangeable in recipes.
Commercial pectins may be used with any fruit. Many consumers prefer the added pectin method for making jellied fruit products because: 1) fully ripe fruit can be used instead of a mixture of ripe and unripe, 2) cooking time is shorter and is set so there is no question when the product is done, and 3) the yield from a given amount of fruit is greater. However, because more sugar is used, the natural fruit flavor may be masked.
Commercial fruit pectin should be stored in a cool, dry place and used by the date indicated on its package. It should not be held over from one year to the next.
Acid-Acid is needed both for gel formation and flavor. The acid content varies among fruits and is higher in under-ripe fruits. When fruits are low in acid, lemon juice or citric acid may be used. Added acid is always required when some types of commercial pectins are used.
Sugar-Sugar must be present in the proper proportion with pectin and acid to make a good gel. Sugar also prevents the growth of microorganisms in the product and contributes to the taste.
Never change the amount of sugar in a recipe.
Granulated white sugar (pure cane or beet) is usually used in homemade jellied fruit products. Sweeteners such as brown sugar, sorghum and molasses are not recommended since their flavor overpowers the fruit and their sweetness varies.
Light corn syrup or light, mild honey can be used to replace part, but not all, of the sugar. For best results, use tested recipes that specify honey or corn syrup.
Artificial sweeteners cannot be substituted for sugar in regular recipes because the sugar is needed for gel formation. Jellied fruit products without added sugar must be made using special recipes and/or special jelling products.
An 8 or 10-quart saucepan is best for jelly making because it allows even heat distribution and volume control. A jelly bag or suitable cloth is needed, when extracting juice for jelly. Firm unbleached muslin or cotton flannel with the napped side turned in, or four thicknesses of closely woven cheesecloth may be used. Jelly bags or cloths should be damp when extracting juice. A jelly, candy or deep fat thermometer can be used to determine doneness in jellied fruit products without added pectin. A boiling water bath canner is necessary for processing all fruit spreads that are not refrigerated or frozen.
Amount to Prepare-To have jellied fruit products at their best, make up only the quantity that can be used within a year. They lose flavor, lose their bright color and turn darker during storage. For best results, make only one recipe at a time, using no more than 6 to 8 cups juice. Doubled batches do not always gel properly.
Preparing the Containers-Prepare the canning jars before you start to make the jellied product. It is best to use half-pint jars, unless a recipe specifies another size. Using larger jars can result in a weak gel. Pint jars should be the largest used.
Wash the containers in hot, soapy water and rinse. Sterilize the jars by boiling them for 10 minutes. Keep the jars in the hot water until they are used to prevent the jars from breaking when filled with the hot product. NOTE: If you are at an altitude of 1000 feet or more, add one minute to the sterilizing time.
Wash and rinse all canning lids and bands. Prepare the lids as directed by the manufacturer.
Sealing the Products-All jellied products must be processed in a boiling water bath, to prevent mold growth. To process jellied products in a boiling water bath, pour the boiling product in a hot sterilized canning jar, leaving 1/4 inch head space. Wipe the jar rim, and close with a prepared canning lid and screw band. Place on a rack in a canner filled with boiling water. The water should cover the jars by at least one inch. Cover the canner. Bring the water back to a boil and boil gently for 5 minutes (10 minutes for low-sugar spreads). In Ohio, add one minute to the processing time at altitudes above 1000 feet. Remove the jars to a protected surface and cool, away from drafts.
Storage-Do not move jellied products, especially jellies, for at least 12 hours. Moving them could break the gel. After the jellied products have cooled for 12 hours, check the seal, remove the screw band, wash outside of jars, label and store in a cool, dry, dark place. Uncooked jams must be stored in the refrigerator (up to 4 weeks) or freezer (up to a year).
There are basically two types of jellied products: those made with added pectin and those without. The use of commercial pectin simplifies the procedure and yields more jelly per volume of juice or fruit. Jelly and jam can be made more quickly using added pectin and its doneness is easier to determine. Follow the directions which come with the commercial pectin. If making jam or jelly without added pectin, follow these steps:
Uncooked Jellied Products-Uncooked jams and jellies must be stored in the refrigerator or freezer. Store them in the freezer only after the gel has formed. This could take up to 24 hours. Placing them in the freezer too soon will prevent the jam or jelly from "setting." Uncooked jams and jellies can be kept up to 4 weeks in a refrigerator or up to a year in a freezer. Freezer storage is best for maintaining natural color as well as flavor. If kept at room temperature, they will mold or ferment in a short time.
Jellied Products Without Added Sugar-Jellied products without sugar or with reduced sugar cannot be made by leaving the sugar out of the regular jelly recipes. However, they can be made by the following methods:
Follow the directions on the modified pectin box or in a no-sugar recipe exactly. Alterations in the recipe could result in product failures. Because these products do not have sugar as their preservative, be sure to process or store them as directed. Some need longer processing in a boiling water bath and some need refrigeration.
Microwave Jellied Products-Jellied products can be made in the microwave, but they may not be quicker. When making microwave jellied products, it's important to use a recipe developed for a microwave oven. Microwave jellied products boil over easily, so be sure to use a deep bowl for cooking the product. Microwave cooked jellied products have the fresh flavor and bright color characteristics of freezer jams and jellies.
With Powdered Pectin-Recook a trial batch using 1 cup of jelly first. Measure jelly or jam to be recooked. Do not recook more than 8 cups at once. For each cup of jelly or jam, measure 2 tablespoons sugar, 1 tablespoon water and 1 1/2 teaspoons of powdered pectin. (Stir the package contents well before measuring.) Mix the pectin and water and bring to a boil, stirring constantly. Add jelly or jam and sugar. Stir thoroughly. Bring to a full rolling boil over high heat, stirring constantly. Boil mixture hard for 30 seconds. Remove from heat, skim and pour into hot sterilized containers. Seal and process in a boiling water bath for at least 5 minutes or for time specified in the recipe.
With Liquid Pectin-Recook a trial batch using 1 cup of jelly or jam first. Measure jelly or jam to be recooked. Don't recook more than 8 cups at once. For each cup of jelly or jam, measure 3 tablespoons sugar, 1 1/2 teaspoons lemon juice and 1 1/2 teaspoons of liquid fruit pectin. Place jelly or jam in a saucepan and bring to a boil, stirring constantly. Add sugar, lemon juice and liquid pectin at once. Bring to a full rolling boil, stirring constantly, and boil hard for one minute. Remove from heat, skim and pour into hot, sterilized containers. Seal and process 5 minutes in a boiling water bath.
With Liquid Pectin-Remake a trial batch using 1 cup of jelly or jam first. Measure jelly or jam to be remade. Do not remake more than 8 cups at once. In a bowl mix jelly or jam and for each cup of jelly or jam add 3 tablespoons sugar and 1 1/2 teaspoons lemon juice. Stir well until sugar is dissolved (about 3 minutes). Add 1 1/2 teaspoons liquid pectin per cup of jelly or jam and stir until well blended (about 3 minutes). Pour into clean containers. Cover with tight lids. Let stand in refrigerator until set. Then store in refrigerator or freezer.
With Powdered Pectin-Remake a trial batch using 1 cup of jelly or jam first. Measure jelly or jam to be remade. Do not remake more than 8 cups at once. In a bowl, mix jelly or jam and 2 tablespoons sugar for each cup of jelly or jam. Stir well until dissolved ( about 3 minutes). Measure 1 tablespoon water and 1 1/2 teaspoons powdered pectin for each cup of jelly or jam. Place in small saucepan and place over low heat, stirring, until the powdered pectin is dissolved. Add to the sugar and fruit mixture and stir until thoroughly blended (about 2-3 minutes). Pour into clean containers. Cover with tight lids. Let stand in refrigerator until set. Then store in refrigerator or freezer.
Complete Guide to Home Canning, United States Department of Agriculture, Agriculture Information Bulletin No. 539.
"So Easy to Preserve": Second Edition, Cooperative Extension Service, The University of Georgia, College of Agriculture, Athens.
"Preserving Food Safely": Version 3.0 Home Economics Library Program, Cooperative Extension Service, Michigan State University.
Information compiled by Sharron Coplin, Extension Associate, Food and Nutrition
Food Preservation Committee: Lana Hardy, Lawrence County, Ruth Ann Foote, Mercer County, Marcia Jess, Ottawa County, Jacqueline LaMuth, Franklin County, Lisa Lemons, Ross County, Sharon Mader, Sandusky County, Joyce McDowell, Adams County, Lydia Medeiros, Columbus
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