Jellied Products
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Transcript of Jellied Products
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Grow It Eat It Preserve It!Jellied Products
Jelly, Jam, Preserves, Conserves and Marmalades
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Grow It Eat It Preserve It!
Overview
• Jellied products• Ingredients in jellied products• Equipment and supplies• Basic steps
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Jellied Products
• Jelly, jam, preserves, conserves, marmalades• Most preserved by sugar• Characteristics vary with
fruit• Clarity, color, consistency
and flavor
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Grow It Eat It Preserve It!
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
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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
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Preserves
• Small, uniform pieces of fruit
• Clear, slightly gelled syrup
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Conserves
• Similar to preserves• Combination of fruits cooked
with sugar• Add coconut, nuts, raisins
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Marmalades
• Soft fruit jellies• Contain small pieces of
fruit or peel evenly suspended in the transparent jelly
• Often contain citrus fruit
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Other Products• Butters
o Sweet spreadso Cook fruit pulp with sugar, add spices
• Honeys• Syrups
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How are jellied products preserved?
• High sugar content• Loss of water during cooking• Acidity of products• Cooking
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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
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Using paraffin to seal
•Not recommended • Mold can grow under the paraffin and grow down into product
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Ingredients
• Fruit• Pectin• Acid• Sugar
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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)
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Pectin
• Causes fruit to gel• Sources of pectin
o Naturally in fruito Commercial pectin
- Apple pectin- Citrus pectin
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Pectin• Amount varies with fruit and
degree of ripenesso Just ripe fruit has best
quality pectino Under-ripe and over-ripe
fruit will not gel well• Jellies often need added
pectin to hold their shape
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Pectin
• Commercial pectino Liquido Dry
• Advantageso Cooking time is set and is shortero Greater yield from same amount
of fruit
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Pectin• Store in a cool, dry place• Observe “use-by” dates• Buy a 1-year supply• Modified pectin for reduced
sugar productso No added sugaro Less added sugar than
regular recipes
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Acid
• Needed for gel formation• Provides flavor• Higher in under-ripe fruits• Add lemon juice or citric acid to increase acidity
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Pectin and Acid in FruitsThese fruits do not require extra pectin or acid:• Apples, sour• Blackberries,
sour• Crabapples• Cranberries• Currants• Gooseberries
• Grapes (Eastern Concord)
• Lemons• Loganberries• Plums (not
Italian)• Quinces
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Pectin and Acid in FruitsThese fruits may need pectin or acid:• Apples, ripe• Blackberries,
ripe• Cherries, sour• Chokeberries• Elderberries• Grapefruit
• Grape Juice, bottled (Eastern Concord)
• Grapes (California)
• Loquats• Oranges
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Pectin and Acid in FruitsThese fruits always need added pectin, acid, or both:• Apricots• Blueberries• Figs• Grapes
(Western Concord)
• Guavas
• Peaches• Pears• Plums (Italian)• Raspberries• Strawberries
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Sugar
Use granulated white sugar • Works with pectin and acid to make gel• Acts as a preservative• Contributes to taste
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To reduce sugar• Modified pectin
o Some need no sugaro Others need some sugaro May use an artificial sweetenero Processed like regular jellied products
• Regular pectin with special recipeso Formulated using regular pectin, without
added sugaro Regular pectin has some sugaro Stored for short time in the refrigerator
(or frozen)
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To reduce sugar• Recipes using gelatin
o Unflavored gelatin thickens producto Can use artificial sweetenerso Stored in refrigerator
• Long-boil recipeso Boil fruit pulp for long periodso Can use artificial sweetenerso Processed like regular jellied
productsPhotograph from National Center for Home Food Preservation
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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
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Required Proper Ratio• Fruit• Pectin• Acid• Sugar• DO NOT alter ingredients or
proportions…o poor gel or no gelo mold formation
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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
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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
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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
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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
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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