  by Catharine C. Sigman and Kirby Hayes Changing fruit into a variety of products such as jellies, jams, marmalades, and preserves can be most rewarding. These products serve as a good way to use fruit that is not completely suitable for canning or freezing, while adding variety and economy to the home food preservation plan. Jams, jellies, and preserves are similar in that they are preserved using sugar, and all are jellied or partially jellied. Each differs from the other due to the fruit used, ratio of ingredients, and methods of preparation. Jelly is made using fruit juice. It is clear and firm enough to hold its shape when removed from the jar. Jam is made from crushed or macerated fruit. Less firm than jelly, it spreads more easily. Conserves are jams made from a mixture of fruits including citrus. Sometimes nuts and raisins are added. Preserves are whole fruits or large pieces of fruit in a sirup that varies in thickness. Marmalades are usually made from pulpy fruits, with skin and pulp suspended in a clear, jellied liquid. For citrus marmalades, the peel is sliced very thin. Butters are made by cooking fruit pulp with sugar to a thick consistency which spreads easily. Jellied fruit products need a balanced ratio of fruit, acid, pectin, and sugar for best results. Fruit provides the characteristic color and flavor, and furnishes at least part of the pectin and acid that combines with added sugar to give the desired gel. Full flavored fruits are needed to offset the dilution of flavor by the large proportion of sugar used. Pectin is the actual jellifying substance and is found in many fruits in adequate quantity. If pectin is lacking, apple juice extract or commercial pectin may be used. All fruits have more pectin when underripe. Commercial pectin is available in both liquid and powder forms. It is essential to follow the manufacturer’s instructions or tested recipes as in U.S. Department of Agriculture publications. These preparations generally bring higher yields plus the advantages of being able to use fully ripe fruit, with a shorter cook time and more uniform results. Acid content varies among fruits and is higher in underripe fruits. Acid is needed both for gel formation and for flavor. When fruits are low in acid, lemon juice or citric acid may be used. Commercial pectins also have added acid. Either beet or cane sugar in fruit products acts as a preserving agent, helps in forming the gel, and enhances the finished product’s flavor. In preserves, sugar aids in firming the fruit or fruit pieces. Sweeteners such as brown sugar, sorghum and molasses are not recommended since their flavor overpowers the fruit flavor and their sweetness varies. Other than artificial sweeteners, suitable sugar replacements are light corn sirup and light, mild honey. Neither can substitute fully for sugar on a one-to-one basis. For best results use a tested recipe, but if one is not available replace about ¼ to ½ of the sugar with corn sirup or honey. Longer boiling (for recipes without Fruits for jellied products without added pectin must be hard ripe and full flavored, or in a proportion of ¾ fully ripe and ¼ underripe, in order to provide the needed pectin. If liquid or powdered pectin is used, fully ripe fruit is best. After sorting to remove overripe or undesirable fruit, wash in cold running water or several changes of cold water. Prepare fruit according to the specific recipe, discarding any spoiled or bruised portions. Only the amount needed should be prepared to prevent quality loss. Jam and Jelly Equipment
ExtractionIn jelly making, juice is extracted either by crushing, by limited heating using small amounts of water, or by longer cooking with measured amounts of water. Heating aids in pectin extraction for those recipes not using added pectin. The prepared fruit is put in a damp jelly bag or several thicknesses of damp cheesecloth, tied, and hung to drip. The clearest juice will be free run, but yields increase if the bag is pressed or twisted. Re-straining this juice is recommended. Do not squeeze or press. Jams, jellies, and preserves can be made with added pectin or without it, depending on the fruit. Fruits such as raspberries, strawberries, and peaches generally need added pectin. Apples, crabapples, currants, plums, grapes, and quinces—if not overripe—contain enough pectin and acid for good gel strength. Pectin content can be checked visually by mixing 1 tablespoon of cool cooked fruit juice and 1 tablespoon of denatured alcohol and mixing. Fruit high in pectin will form a jellylike mass while fruit low in pectin will show little clumping. Caution: Do not taste; the mixture is poisonous. Pectin may also be tested using a jelmeter. This graduated glass tube measures the rate of fruit juice flow through the tube, giving a rough estimate of the amount of pectin present. Jellied fruit products made without added pectin require less sugar per fruit unit and need longer boiling to reach the end point. The yield of finished product is less than that with added pectin. Pectin added to fruit, either in powder or liquid form, must be used in recipes designating the type. Powdered pectin is mixed with the unheated fruit juice or unheated crushed fruit. Liquid pectin is added to the boiling fruit juice or fruit and sugar mixture. The boiling time of 1 minute for both types is used and must be accurately timed. Regardless of type, or whether pectin is used, you must follow directions closely, taking accurate measurements. When It’s DoneOne of the largest concerns when making jelly without added pectin is to know when it is done, or judging the end point. Two of the most frequently used methods for testing doneness of jelly without added pectin are the temperature test and the spoon or sheet test. The temperature test is the most scientific method and probably the most dependable. Before cooking jelly, take the temperature of boiling water with a jelly or candy thermometer. Cook the jelly mixture to a temperature 8° F higher than the boiling point of water. If cooked to this point, the jelly mixture should form a satisfactory gel. Cook other jellied mixtures to a temperature 9° higher than the boiling point of water. To get an accurate reading, place the thermometer in a vertical position with the bulb completely covered by the jelly mixture but not touching the bottom of the kettle. Stir jam, preserve, conserve, and marmalade mixtures before taking the temperature. Read the thermometer at eye level. To test the jellying point by the spoon or sheet test, dip a cool metal spoon into the boiling jelly mixture and lift the spoon so the sirup runs off the side. When the sirup no longer runs off the spoon in a steady stream, but two drops form together and sheet off the spoon, the jelly should be done. Pouring hot jelly mixture into canning jars. Once the jellying point is reached, quickly pour jelly into sterilized containers. When sealing jelly with lids, use only standard canning jars and new lids. Pour the boiling hot jelly mixture into sterilized hot jars, leaving ? inch head space. Wipe the jar rims clean, place hot metal lids on jars with the sealing compound next to the glass, screw the metal bands down firmly, and stand the jars upright to cool. The paraffin seal is recommended only for jelly. Pour the boiling hot jelly mixture into sterilized hot containers, leaving ½ inch head space. Cover hot jelly with hot paraffin to make a single thin layer ? inch thick. Paraffin should touch all sides of the container. Prick air bubbles in the paraffin. Heat processing of jams, preserves, conserves, and marmalades is recommended, especially in warm or humid climates. Place filled jars on a rack in a water bath canner or other large container filled with hot water. The water should be an inch or two over the tops of the jars. Cover canner. Bring the water to a rolling boil and boil gently for five minutes. Remove the products from the canner immediately when the processing time is up. Place the containers on a rack or folded cloth away from drafts to cool. Let jellied products stand overnight to avoid breaking the gel. Remove screw bands, and label the containers with the name of the product and the date. Store in a cool, dry place. Jellied products have a much better flavor and color if stored only for a short time. If It Doesn’t GelWhat if the jelly doesn’t gel? Try using it as a topping for pancakes or ice cream, or try recooking the mixture. To remake jelly without added pectin, heat the jelly to boiling and boil for a few minutes until the jellying point is reached. Remove the jelly from the heat, skim, pour into hot, sterilized containers and seal. How to Prevent Problems With Jellied Products
To remake with powdered pectin, measure ¼ cup sugar, ¼ cup water, and 4 teaspoons powdered pectin for each quart of jelly. Mix the pectin and water and bring to a boil, stirring constantly. Add the jelly and the sugar, stir thoroughly, and bring to a full rolling boil over high heat, stirring constantly. Boil the mixture hard for 30 seconds, remove from the heat, pour into hot containers and seal. To remake with liquid pectin, measure ¾ cup sugar, 2 tablespoons lemon juice, and 2 tablespoons liquid pectin for each quart of jelly. Bring the jelly to a boil over high heat. Add the sugar, lemon juice and liquid pectin and bring to a rolling boil, stirring constantly. Boil the mixture hard for 1 minute. Remove the jelly from the heat, skim, pour into hot, sterilized containers and seal. High quality jellied products depend on many factors so there may be several possible solutions to problems in making these products. Some common problems and their prevention are given in the table. For Further Reading:How To Make Jellies, Jams and Preserve at Home, H&G Bul No. 56, on sale by Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. 55¢. |
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