From the Garden or Orchard to the Table:
Jams and Jellies from
North Dakota Fruits (continued)
FN-590, Revised and reprinted August 2006
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.
Ingredients
Making jams, jellies and syrups successfully depends on having the right proportion of the main ingredients: fruit, acid, sugar and pectin, the gelling agent. Measuring carefully will help ensure success.
FruitFruit 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. Fresh, frozen, canned or dried fruit may be used to make jams. Commercially frozen or canned fruit will require the addition of pectin. For a more uniform end product, use canned fruit without added sugar. If dried fruit is used in jams, it must be cooked in water until tender before using in jams.
AcidAcid 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. As a ballpark estimate of acid content taste can be used -- it's "acidic enough" if it's comparable in tartness to a good tart apple or a mixture of 3 tablespoons water, 1 teaspoon bottled lemon juice and 1/2 teaspoon sugar. If the juice isn't this tart, add two teaspoons to one tablespoon of bottled lemon juice OR 1/8 teaspoon citric acid per cup of fruit juice.
SugarSugar 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.
Sugar sources include granulated "table" sugar, light corn syrup or mild honey. Strongly flavored sweeteners such as brown sugar or molasses are not recommended. Granulated sugar provides the most consistent product.
Flavorful fruit spreads can be made with less sugar and fewer calories than regular jams and jellies by following specially formulated recipes and using specialized pectin products such as low-methoxyl pectin. Sugar substitutes, or artificial sweeteners, should only be used in recipes specially formulated to include them. For example, sweeteners such as Equal® or Nutrasweet® lose their sweetness when heated. Sucralose®, sold as Spenda®, is a heat-stable, non-caloric sweetener that can be used with modified pectin in low- or no-sugar recipes.
PectinPectin, 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.
As a rule of thumb, use a mixture of about 3/4 ripe and 1/4 under-ripe fruit when making jelly without added pectin. Not all fruit has adequate pectin to form a gel, so many jam and jelly recipes call for added commercial pectin. 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.
In some jam and jelly recipes, gelatin is used in place of pectin. Most gelatin-containing recipes should not be water-bath processed or stored at room temperature unless they have been research-tested for stability and safety. Most gelatin-containing recipes must be refrigerated and used within three to four weeks.
Testing for Pectin Content in Fruit: Place 1 tablespoon cooked, cooled fruit juice in a dish and add 1 tablespoon grain- or denatured alcohol. Stir slightly to mix. Juices rich in pectin will form a solid jelly-like mass. Juices low in pectin will form small particles of a jelly-like material. NOTE: Dispose of this mixture without tasting. If the test indicates the juice is rich in pectin, use 1 cup sugar for each cup of juice. If the product is low in pectin, a commercial product must be used to help ensure proper gel formation.
Equipment
Assemble needed equipment before you begin making jam or jelly. Following is a list of the usual equipment needed to extract juice and make jams and jellies:
- Heavy metal pan(s) with cover(s)
- Jelly bags or closely woven cheesecloth and colander
- Knives
- Bowls
- Measuring cups, spoons and/or scale
- Mixing spoons
- Thermometer
- Timer
- Canning jars and lids (pint or half-pint)
- Funnel
- Ladle
- Rubber spatula (heat-tolerant)
- Jar lifter
- Pot holders
- Boiling water bath canner (or deep cooking pot with tight lid)
- Rack
- Towels
- Labeling supplies
Important Tip
Make only one recipe at a time, using 6 to 8 cups juice. Doubled recipes usually don't gel properly.
Extracting Juice for Making Jelly
The method for extracting juice depends on the type and
firmness of the fruit. Wash fruit but do not pare or core (to preserve pectin),
then cut in small pieces. Wash berries and carefully remove stems.
Firm fruit like apples usually requires some cooking
and a small amount of water (about one cup water per pound apples). To extract
juice from berries, add only enough water to prevent scorching. After adding
water, bring to a boil and stir constantly. Apples, for example, should be cooked
for about 20 minutes, while grapes require only about 10 minutes of cooking.
Reduce heat and pour contents into a damp jelly bag or let juice drip through
a double layer of cheesecloth. Excessive pressing or squeezing of cooked fruit
will cause cloudy jelly.
Juice can be stored for about one week in the refrigerator
if it will not be used right away. Juice can also be frozen for several months
in containers, leaving 1 1/2-inch headspace.
Making Jams
Wash and remove hulls and stems. Place fruit in water to cover, and cook until fruit mixture is tender. Mash through a sieve. Measure pulp. Add sugar in the proportions listed in tested recipes. Continue to cook slowly until thick.
Preparing Jars and Lids
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 Jellies and Jams
Jams, jellies and syrups that will be stored at room temperature are processed in a water bath canner to help prevent mold growth. Pour the jelly, jam or syrup into hot, sterilized jars, leaving ¼-inch headspace. Remove bubbles with bubble freer or spatula, clean rims and jar threads carefully before applying lid and ring. Do not over-tighten lids, which may lead to buckling and a poor seal. Consult manufacturer's directions; most recommend "finger tight."
Place jars in canner filled with simmering water. The water should be one to two inches over the tops of the jars. Begin timing when the water is boiling gently. At the end of the recommended processing time, remove jars carefully with a jar lifter and place on a rack or protected surface away from drafts. Do not disturb the jars for at least 12 hours. Sealed lids will be concave. You may hear them "pop."
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. Unsterilized jars may be used if the jelly or jam
is processed for 10 minutes.
Table 6. Recommended water bath process time for jams and jellies in a boiling water bath canner. Style of
PackJar Size 0-1,000 ft. 6,000 ft. 1,001- Above
6,000 ft.Hot Half-pints
or pints5 min. 10 min. 15 min.
Remaking Soft Jellies
Sometimes jellies turn out softer than desired. They
can be remade following these steps, but it's generally a good idea to make
a smaller test batch:
To Remake Jellies 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 ½ minute. Remove from heat, quickly skim foam off jelly, and fill
sterile jars, leaving ¼-inch headspace. Adjust new lids and process as
recommended.
To Remake Jellies with Liquid Pectin: For
each quart of jelly, measure ¾ 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 a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly
skim off foam and fill sterile jars, leaving 1/4-inch headspace. Adjust new
lids and process as recommended.
To Remake Jellies without Added Pectin: For
each quart of jelly, add 2 tablespoons bottled lemon juice. Heat to boiling
and boil for 3 to 4 minutes. Remove from heat, quickly skim off foam, and fill
sterile jars, leaving 1/4-inch headspace. Adjust new lids and process as recommended.
Storage
Store preserves in a cool, dark place and for best quality,
use within one year.
Important Tip
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.
The altitude in North Dakota varies from 800 feet above sea level in the east to 3,000 feet in the west. The map above shows the approximate altitude of areas in North Dakota.
FN-590, Revised and reprinted August 2006
