Preparedness Hints

Butters, Jams, Jellies and Marmalades

Sweet spreads are a class of foods with

Caution: Commercially frozen and

Preventing Spoilage

many textures, flavors, and colors. They all

canned juices may be low in natural

consist of fruits preserved mostly by means

pectins and make soft textured

Even though sugar helps preserve jellies

of sugar and they are thickened or jellied to spreads.

and jams, molds can grow on the surface of

some extent. Fruit jelly is a semi-solid

The proper level of acidity is critical to gel

these products. Research now indicates that

mixture of fruit juice and sugar that is clear

formation. If there is too little acid, the gel

the mold which people usually scrape off the

and firm enough to hold its shape. Other

will never set, if there is too much acid, the

surface of jellies may not be as harmless as

spreads are made from crushed or ground

gel will lose liquid (weep). For fruits low in

it seems. Mycotoxins have been found in

fruit.

acid, add lemon juice or other acid

some jars of jelly having surface mold

ingredients as directed. Commercial pectin

growth. Mycotoxins are known to cause

Jam also will hold its shape, but it is less

products certain acids which help to ensure

cancer in animals; their effects on humans

firm than jelly. Jam is made from crushed

gelling.

are still being researched.

or chopped fruits and sugar. Jams made

Sugar serves as a preserving agent,

Because of possible mold contamination,

from a mixture of fruits are usually called

contributes flavor, and aids in gelling. Cane

paraffin or wax seals are no longer

conserves, especially when they include

and beet sugar are the usual sources of

recommended for any sweet spread,

citrus fruits, nuts, raisins, or coconut.

sugar for jelly or jam. Corn syrup and

including jellies. To prevent growth of molds

Preserves are made of small, whole fruits or honey may be used to replace part of the and loss of good flavor or color, fill products

uniform-size pieces of fruits in a clear,

sugar in recipes, but too much will mask

hot into sterile Mason jars, leaving 1/4-inch

thick, slightly jellied syrup. Marmalades are

the fruit flavor and alter the gel structure.

head space, seal with self-sealing lids, and

soft fruit jellies with small pieces of fruit or

Use tested recipes for replacing sugar with

process 5 minutes in a boiling-water canner.

citrus peel evenly suspended in a

honey and corn syrup. Do not try to reduce

Correct process time at higher elevations by

transparent jelly. Fruit butters are made

the amount of sugar in traditional recipes.

adding 1 additional minute per 1,000 ft

from fruit pulp cooked with sugar until

Too little sugar prevents gelling and may

above sea level. If unsterile jars are used,

thickened to a spreadable consistency.

allow yeasts and molds to grow.

the filled jars should be processed 10

minutes. Use of

Jam and Jellies with Reduced Sugar

Ingredients

sterile jars is preferred especially when

Jellies and jams that contain modified

fruits are low in pectin, since the added 5-

pectin, gelatin or gums may be made with

For proper texture, jellied fruit products

minute process time may cause weak gels.

non-caloric sweeteners. Jams with less

require the correct combination of fruit,

sugar than usual also may be made with

pectin, acid and sugar. The fruit gives each

concentrated fruit pulp, which contains less

Methods of Making Jams and Jellies

spread its unique flavor and color. It also

liquid and less sugar.

supplies the water to dissolve the rest of

There are two basic methods of making

the necessary ingredients and furnishes

Two types of modified pectin are

jams and jellies. The standard method,

some or all of the pectin and acid. Good

available for home use. One gels with one-

which does not require added pectin, works

quality, flavorful fruits make the best jellied

third less sugar. The other is a low-

best with fruits naturally high in pectin. The

products.

methoxyl pectin which requires a source of

other method, which requires the use of

calcium for gelling. To prevent spoilage,

commercial liquid or powdered pectin, is

jars of these products must be processed

much quicker. The gelling ability of various

Pectins are substances in fruits that form longer in a boiling-water canner.

pectins differs. To make uniformly gelled

a gel if they are in the right combination

products, be sure to add the quantities of

with acid and sugar. All fruits contain some

Recipes and processing times provided

commercial pectins to specific fruits as

pectin. Apples, crab apples, gooseberries,

with each modified pectin product must be

instructed on each package. Overcooking

and some plums and grapes usually contain

followed carefully. The proportions of acids

may break down pectin and prevent proper

enough natural pectin to form a gel. Other

and fruits should not be altered, as spoilage gelling. When using either method, make fruits, such as strawberries, cherries, and

may result.

one batch at a time, according to the recipe.

blueberries, contain little pectin. They must

Acceptably gelled refrigerator fruit

Increasing the quantities often results in soft

be combined with other fruits high in pectin

spreads also may be made with gelatin and

gels. Stir constantly while cooking to

or with commercial pectin products to

sugar substitutes. Such products spoil at

prevent burning. Recipes are developed for

obtain gels. Because fully ripened fruit has

room temperature, must be refrigerated,

specific jar sizes. If jellies are filled into

less pectin, one-fourth of the fruit used in

and should be eaten within 1 month.

larger jars, excessively soft products may

making jellies without added pectin should

result.

be under ripe.

Personal and Family Preparedness

Vision: Each family uses principles of provident living in their daily lives.

Mission: "Increase awareness and practice of home production and storage.