Jam and Jelly Basics
Jelly, jam, preserves, conserves, marmalades and fruit butters are similar
products. All are made from fruit, preserved by sugar and thickened
or gelled to some extent.
Ingredients of Jam
To gel properly, sweet spreads must contain the right combination of
fruit, pectin, acid and sugar. The fruit gives each spread its unique
flavor and color. Fruit also supplies the water needed to dissolve the
other ingredients and some or all of the pectin and acid. Good quality,
flavorful fruits make the best sweet spreads.
If combined with the right amount of acid and sugar, pectins cause
a gel to form. All fruits contain some pectin. Apples, crabapples, gooseberries
and some plums and grapes contain enough natural pectin to form a gel.
Other fruits, like strawberries, cherries and blueberries, contain little
natural pectin. They must be mixed with other fruits high in pectin
or with commercial pectin products for a gel to form. Fully ripened
fruit contains less pectin, so combine it with one-fourth underripe
fruit when making sweet spreads without added pectin.
Caution: Commercially frozen and canned juices are low in natural pectins
and make soft-textured sweet spreads. Use only in recipes calling for
added pectin.
The right amount of acid is critical to gel formation. With too little
acid, the gel will never set. Too much acid will cause the gel to lose
liquid (weep). If fruits are low in acid, add lemon juice or other acid
ingredients as directed. Commercial pectin products contain enough acid
to ensure gelling.
Jelly is a mixture of fruit juice and sugar that is clear and firm
enough to hold its shape.
Other sweet spreads, like jam, are made from crushed or chopped fruit.
Jam holds its shape, but is less firm than jelly. When jams are made
from a mixture of fruits they are usually called conserves, especially
when they contain citrus fruits, nuts, raisins or coconut.
Preserves are made of small, whole fruits or pieces of fruits in a
clear, thick, slightly gelled syrup.
Marmalades are soft, transparent fruit jellies that contain small pieces
of fruit or citrus peel.
Fruit butters are made from fruit pulp cooked with sugar until thickened.
Sugar helps preserve sweet spreads, contributes flavor and aids in gelling.
Granulated white sugar is most often used to make jelly or jam. You
can replace part of the sugar with corn syrup or honey, but too much
masks the fruit flavor and changes the gel structure. Use tested recipes
for replacing sugar with honey and corn syrup. Don't reduce the amount
of sugar in traditional recipes, because a gel won't form, and yeasts
and molds may grow in the sweet spreads.
Jam and Jelly Gems
Overcooking jam and jelly can break down pectin and prevent
proper gelling.
Always make only one batch at a time. Making more than one batch at
a time (doubling or tripling the recipe) often results in soft gels.
Stir constantly while cooking to prevent burning.
Remember that recipes are developed for specific jar sizes. Using larger
jars may cause excessively soft sweet spreads.
Use the right lids and procedures to prevent spoilage
Even though sugar helps preserve sweet spreads, molds can still grow
on the surface of these products unless they are heat-processed. It
is not a safe practice to scrape the mold off the surface of sweet spreads
and use what's left in the jar. Poisons called mycotoxins — known
to cause cancer in animals — have been found in some jars of jelly
with surface mold growth. The effects of mycotoxins on humans are still
being researched, so you should discard any sweet spread containing
mold without tasting or sniffing it.
Paraffin or wax seals don't prevent mold growth and are no longer recommended
for sealing any sweet spread, including jelly.
To prevent mold growth and to keep good flavor and color, pour hot
sweet spreads into sterilized jars; leave 1/4-inch headspace. Seal with
two-piece lids, and process as directed in Table 1. Be sure to use the
processing time recommended for your altitude.
Please refer to MU publications GH1451, Before you Start to Can, Learn
the Basics, and GH1452, Steps to Success in Home Canning, for information
on sterilizing jars, correct canning procedures and the steps to follow
in boiling-water canning.
Sweet spreads are best if eaten within one year.
Methods for making jams and jellies
You can make jams and jellies with or without added pectin.
Only use the standard method of making sweet spreads — without
added pectin — with fruits naturally high in pectin. It is much
faster to make sweet spreads with added powdered or liquid pectin. For
the best results, follow specific directions on packages of commercial
pectins.
Making jelly without added pectin
Use only firm fruits naturally high in pectin. Mix about three-fourths
ripe and one-fourth underripe fruit. One pound of fruit will make at
least 1 cup of clear juice. Adding peels and cores while the fruit is
cooking will add pectin to the juice and make your jelly firmer. Do
not use commercially canned or frozen fruit juices, because their pectin
content is too low.
Wash all fruits thoroughly before cooking. Cut firm, larger fruits
into small pieces. Crush soft fruits or berries. Add water to fruits
as directed in Table 2. Put fruit and water in a large saucepan and
bring to a boil. Simmer, stirring occasionally, for the amount of time
listed or until the fruit is soft.
Press soft fruit lightly through a colander. Then, let juice drip through
a double layer of cheesecloth or a jelly bag. Pressing or squeezing
the cooked fruit will cause cloudy jelly.
Use no more than six cups to eight cups of fruit juice at a time and
combine the right amounts of juice, sugar and lemon juice, as directed
in Table 2. Heat to boiling. Stir until the sugar is dissolved. Boil
over high heat, stirring frequently, until the gelling point is reached.
Test for the gelling point with one of the following methods:
Temperature test —Use a jelly or candy thermometer, and boil until
mixture reaches the following temperatures at altitudes of:
Sea level to 1,000 feet — 220 degrees F
1,001 feet to 2,000 feet — 218 degrees F
Sheet or spoon test — Dip a cool metal spoon into the boiling
jelly mixture. Raise the spoon out of the steam, about 12 inches above
the pan. Turn the spoon so the liquid runs off the side. The jelly is
done when the syrup forms two drops that flow together and sheet or
hang off the edge of the spoon.
When the gelling point is reached, remove jelly from the heat and quickly
skim off foam. Use a wide-mouth funnel, and pour the jelly into sterilized
jars. Leave 1/4-inch headspace. Adjust lids and process as directed
in Table 1.
Making jam without added pectin
For best flavor, use fully ripe fruit. Wash and rinse all fruit thoroughly
before cooking. Don't soak. Remove stems, skins and pits from fruit;
cut fruit into pieces and crush. Remove stems and blossoms and crush
berries. Put seedy berries (such as raspberries and blackberries) through
a sieve or food mill. Do not puree fruit — this will change the
acid level and cause a weak gel.
Use the ingredient amounts given in Table 3 and measure crushed fruit
and sugar into a large saucepan. Bring to a boil while stirring rapidly
and constantly. Continue to boil until the jam thickens. When testing
for thickness, remember that jam continues to thicken as it cools. Test
for thickness using one of the following methods:
Temperature test — Use a jelly or candy thermometer and boil until
jam reaches the right temperature for your altitude (see directions
for jelly).
Freezer test — Remove all the jam from the heat and pour a small
amount of boiling jam on a cold plate. Put the plate in the freezing
compartment of a refrigerator for a few minutes. If the jam gels, it
is thick enough.
When jam is done, remove it from the heat and quickly skim off foam.
Use a wide-mouth funnel to pour the jam into sterilized jars. Leave
1/4-inch headspace. Adjust lids and process as directed in Table 1.
Making jelly and jam with added pectin
You may use fresh fruits and juices or commercially canned
or frozen juices ( or a combination) with commercially prepared powdered
or liquid pectins. Complete directions for a variety of fruits are provided
with packaged pectin. Always follow package directions for combining
ingredients.
Jelly or jam made with added pectin requires less cooking, usually gives
a larger yield and has more natural fruit flavor. In addition, using
added pectin eliminates the need to test for doneness.
You may add 1/2 teaspoon of butter or margarine to the juice and pectin
to reduce foaming; however, this may cause off-flavors during long-term
storage.
The following recipes are usually available with packaged pectins:
Jellies — Apple, crabapple, blackberry, boysenberry, dewberry,
currant, elderberry, grape, mayhaw, mint, peach, plum, black or red
raspberry, loganberry, rhubarb and strawberry.
Jams — Apricot, blackberry, boysenberry, dewberry, loganberry,
red raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry,
grape, orange marmalade, peach, pear, plum, rhubarb, strawberry and
spiced tomato.
Old pectin may not gel. Purchase it as needed every year.
Recipes
Grape-plum jelly with pectin
3-1/2 pounds ripe plums
3 pounds ripe Concord grapes
1 cup water
1/2 teaspoon butter or margarine (optional ingredient to reduce foaming)
8-1/2 cups sugar
1 box (1-3/4 ounces) powdered pectin
Yield: About 10 half-pints
Procedure: Wash and pit plums; do not peel. Thoroughly crush plums and
grapes, one layer at a time, in a large saucepan. Add water. Bring to
a boil. Cover and simmer 10 minutes.
Strain juice through a jelly bag or double layer of cheesecloth. Measure
sugar and set aside. Combine 6-1/2 cups of juice with pectin in a large
saucepan. Add butter if desired. Bring to a hard boil over high heat,
stirring constantly. Add the sugar and return to a full, rolling boil.
Boil hard for 1 minute, stirring constantly. Remove from heat, skim
off foam and quickly pour into sterilized half-pint jars. Leave 1/4-inch
headspace. Adjust lids, and process the jars as directed in Table 1.
Blueberry-spice jam with pectin
2-1/2 pints ripe blueberries
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg or cinnamon
5-1/2 cups sugar
3/4 cup water
1 box (1-3/4 ounces) powdered pectin
Yield: About 5 half-pints
Procedure: Wash and thoroughly crush blueberries, one layer at a time,
in a large saucepan. Add lemon juice, spice and water. Stir in pectin,
and bring to a full, rolling boil over high heat. Stir frequently. Add
the sugar and return to a full, rolling boil. Boil hard for 1 minute,
stirring constantly. Remove from heat, quickly skim off foam and pour
into sterilized half-pint jars. Leave 1/4-inch headspace. Adjust lids
and process the jars as directed in Table 1.
Pear-apple jam with pectin
2 cups fully ripe pears — peeled, cored and finely chopped (about
2 pounds)
1 cup apples — peeled, cored and finely chopped (about 1 large)
6-1/2 cups sugar
1/4 teaspoon ground cinnamon
1/3 cup bottled lemon juice
6 ounces liquid pectin
Yield: About 7 half-pints to 8 half-pints
Procedure: Crush pears and apples in a large saucepan and stir in cinnamon.
Thoroughly mix sugar and lemon juice into fruits, and bring to a boil
over high heat, stirring constantly. Immediately stir in pectin. Bring
to a full, rolling boil and boil 1 minute. Stir constantly. Remove from
heat; quickly skim off foam and pour into sterilized, half-pint jars.
Leave 1/4-inch headspace. Adjust lids and process the jars as directed
in Table 1.
Strawberry-rhubarb jelly with pectin
1-1/2 pounds red stalks of rhubarb
1-1/2 quarts ripe strawberries
1/2 teaspoon butter or margarine (optional ingredient to reduce foaming)
6 cups sugar
6 ounces liquid pectin
Yield: About 7 half-pints.
Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind.
Wash and stem strawberries, then crush berries one layer at a time.
Put both fruits in a jelly bag or double layer of cheesecloth and gently
squeeze out juice. Measure 3-1/2 cups of juice into a large saucepan.
Thoroughly mix sugar into juice and add butter if desired. Bring to
a boil over high heat, stirring constantly. Immediately stir in pectin.
Bring to a full, rolling boil and boil hard 1 minute. Stir constantly.
Remove from heat, quickly skim off foam and pour into sterilized, half-pint
jars. Leave 1/4-inch headspace. Adjust lids and process the jars as
directed in Table 1.
Berry syrup
Juices from fresh or frozen blueberries, cherries, grapes, raspberries
(black or red) and strawberries are easily made into toppings for use
on ice cream and pastries.
Yield: About 9 half-pints
Procedure: Select 6-1/2 cups of fresh or frozen fruit of your choice.
Wash, cap and stem fresh fruit and crush in a saucepan. Heat to boiling
and simmer until soft (five to 10 minutes). Strain hot berries through
a colander and let drain until cool enough to handle. Strain the collected
juice through a double layer of cheesecloth or jelly bag. Discard the
dry pulp. The yield of the pressed juice should be about 4-1/2 to 5
cups.
Combine the juice with 6-3/4 cups of sugar in a large saucepan, bring
to boil and simmer 1 minute. To make a syrup with whole fruit pieces,
save 1 or 2 cups of the whole fresh or frozen fruit, combine with the
sugar and crushed fruit and simmer as in making regular syrup. Remove
from heat, skim off foam and pour into clean, half-pint or pint jars.
Leave 1/2-inch headspace. Adjust lids and process as directed in Table
1.
Apple butter
(Use Jonathan, Winesap, Stayman, Golden Delicious, MacIntosh, or other
tasty apple varieties for good results.)
8 pounds apples
2 cups cider
2 cups vinegar
2-1/4 cups white sugar
2-1/4 cups packed brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
Yield: About 8 to 9 pints
Procedure: Wash, remove stems, quarter and core fruit. Cook slowly
in cider and vinegar until soft. Press fruit through a colander, food
mill or strainer. Cook fruit pulp with sugar and spices, stirring frequently.
To test for doneness, remove a spoonful and hold it away from steam
for two minutes. Apple butter is done if it remains mounded on the spoon.
Or, test for doneness by spooning a small amount onto a plate. When
a rim of liquid does not separate around the edge of the apple butter,
it is ready for canning. Fill hot, sterilized, half-pint or pint jars.
Leave 1/4-inch headspace. Quart jars need not be sterilized. Adjust
lids and process as directed in Table 1.
Remaking soft jellies
Measure jelly to be recooked. Work with no more than 4 to 6 cups at
a time.
To remake with powdered pectin: For each quart of jelly, mix 1/4 cup
sugar, 1/2 cup water, 2 tablespoons bottled lemon juice and 4 teaspoons
powdered pectin. Bring to a boil while stirring.
Add jelly and bring to a rolling boil over high heat, stirring constantly.
Boil hard 1/2 minute.
Remove from heat, quickly skim off foam and pour into sterilized jars.
Leave 1/4-inch headspace. Adjust new lids and process the jars as directed
in Table 1.
To remake with liquid pectin: For each quart of jelly, measure 3/4
cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid
pectin. Bring jelly only to boil over high heat, while stirring. Remove
from heat and quickly add the sugar, lemon juice, and pectin. Bring
to full rolling boil, stirring constantly.
Boil hard for 1 minute, then remove from heat. Quickly skim off foam
and fill sterilized jars. Leave 1/4-inch headspace. Adjust new lids
and process the jars as directed in Table 1.
To remake without added pectin: For each quart of jelly, add 2 tablespoons
bottled lemon juice. Heat to boiling and boil for three to four minutes.
Use one of the tests described above to determine if jelly is done.
Barbara J. Willenberg and Karla Vollmar Hughes
Department of Food Science and Human Nutrition, University of Missouri-Columbiahttp://muextension.missouri.edu
