NEWSWORTHY NOTES
Gayle
Gette, Extension/FNP Agent
For release
September 3, 2004
Towner County
Making Jams and Jellies |
Many sun-ripened fresh fruits taste delicious by themselves or topping a bowl of ice cream, but why not preserve your summer bounty? Making jellies, jams and syrups is a way to enjoy the fruits of the season when summertime is just a memory. At about 50 calories, 14 grams carbohydrate and no fat per tablespoon serving, jellies and jams provide lots of flavor without lots of calories.
- Fruit: Fruit provides color
and flavor to jams, jellies and syrups, along with at least part of the acid
and pectin needed for gelling to occur.
Start with high-quality fruit, discarding spoiled or damaged fruit.
Your end product is only as good as your starting ingredients.
- Acid: Acid provides flavor
and aids in gelling. It�s
best to follow a research-tested recipe.
Acid is naturally present in fruits, but sometimes bottled lemon
juice is needed for proper gelling.
- Sugar: Sugar contributes
flavor, helps preserve jams and jellies, and it interacts with pectin to
make a gel. Do not alter the
amount of sugar or other ingredients called for in a jelly or jam recipe,
because syrup could result, which probably isn�t the desired outcome.
- Pectin: Pectin, a
carbohydrate naturally present in many fruits, acts as a gelling agent in
jams and jellies. In general,
the riper the fruit, the less pectin it contains. Liquid and powdered pectin
products are available; however, they are not interchangeable.
They must be used as directed in order to produce a satisfactory
product. Liquid pectin is added
to the hot, cooked fruit-sugar mixture, while powdered pectin is mixed with
unheated fruit or juice. For
best quality, check the box of pectin for the �use by� date.
- Jars and Lids: Use the jar size
specified in the recipe. Use of
larger jars may result in excessively soft products, and the processing time
may not be long enough, leading to spoilage. Half-pint jars are generally
recommended. Before beginning,
carefully check jars for cracks or chips. Jars with defects may prevent
adequate seals. Wash jars, lids
and bands in hot, soapy water and rinse carefully.
Sterilize jars in boiling water for 10 minutes.
Keep the jars in hot water, removing excess water just before filling
to prevent cracking or breaking when hot fruit mixture is added.
Follow the manufacturer�s directions for heat treating the lids.
- Processing: Jams, jellies and
syrups that will be stored at room temperature are processed in a water bath
canner to help prevent mold growth. Do
not over-tighten lids, which may lead to buckling and a poor seal.
Consult manufacturer�s directions; most recommend �finger
tight.� Using paraffin is NOT recommended as a way to seal jellies and
jams. Turning jars upside down to seal also is not
recommended. USDA recommends
processing jams, jellies and syrups in a boiling water bath canner to
inactivate molds that may be present.
- Storage: Store preserves in a
cool, dark place and for best quality, use within one year.
For additional information on making jams and jellies, including tested recipes, and information on growing fruits successfully in North Dakota, call the Extension office and ask for bulletin FN-590, Jams and Jellies from North Dakota Fruits, or check out http://www.ag.ndsu.nodak.edu/storage3.htm.
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