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Jam and Jelly

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Jams and jellies are spreads typically made from fruit, sugar, and pectin. Jelly is made with the
juice of the fruit; jam uses the meat of the fruit as well. Some vegetable jellies are also produced.

Background

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It is difficult to pinpoint when people first made a fruit spread. Ancient civilizations were known
to set a variety of foods in the sun to dry in order to preserve them for later use. One of the first
recorded mentions of jam making dates to the Crusades whose soldiers brought the process back
from their journeys in the Middle East.

Preserving foods was a home-based operation until the nineteenth century. Even today, millions
of people make fruit preserves in their own kitchens. Whether in the home kitchen or in a
modern food processing plants, the procedure is essentially the same. Fruits are chopped and
cooked with sugar and pectin until a gel is formed. The jam or jelly is then packed into sterilized
jars.

Spoilage prevention is a major concern for both the home and the commercial jam producer. An
important innovation in food preservation occurred in 1810. Nicolas Appert, a French
confectioner, determined that by filling jars to the brim with food so that all air is expressed out
and then placing the jars in boiling water would prevent spoilage.

In the early 1800s in the United States, the country was experiencing a surge westward. Of the
many legendary characters to emerge during this period was John Chapman, better known as
Johnny Appleseed. A nursery-man from western Pennsylvania, Chapman walked through the
Midwest planting apple orchards. His purpose was to provide crops for the coming pioneers.

One of those pioneers was Jerome Smucker of Ohio who used Chapman's apples to open a cider
mill in 1897. Within a few years, he was also making apple butter. Smucker blended the apple
butter in a copper kettle over a wood stove. He and his wife ladled the apple butter into
stoneware crocks. She then sold it to other housewives near their home in Wayne County, Ohio.

Fifty years earlier in Concord, Massachusetts, Ephraim Wales Bull finally achieved his goal of
cultivating the perfect grape. His rich-tasting Concord grape became enormously popular. In
1869, Dr. Thomas Branwell Welch used the Concord grape to launch his grape juice company.
When, in 1918, Welch's company made its first jam product, Grapelade, the United States Army
bought the entire inventory. The company's trademark Concord grape jelly debuted in 1923.

After World War II, food scientists developed the process of aseptic canning: heating the food
and the jar or can separately. For sensitive foods such as fruits, this allowed for high-temperature
flash cooking that preserved taste and nutritional value.

When sugar prices soared in the early 1970s, high fructose corn syrup (HFCS) became a popular
substitute. Several major food processing companies, including Archer Daniels Midland, Amstar
CPC International, Cargill, H.J. Heinz, and Anheuser Busch opened HCFS plants.
Raw Materials
Jams and jellies are made from a variety of fruits, either singly or in combination. Most of the
fruits are harvested in the fall. The level of ripeness varies. Pears, peaches, apricots, strawberries,
and raspberries gel best if picked slightly underripe. Plums and cherries are best if picked when
just ripe. The fruit is purchased from farmers. Most jam and jelly producers develop close
relationships with their growers in order to ensure quality. The production plants are built close
to the fruit farms so that the time elapsed between harvest and preparation is between 12-24
hours.

Sugar or high fructose corn syrup, or a combination of the two is added to the fruit to sweeten it.
Cane sugar chips are the ideal type of sugar used for preserving fruit. Granulated and beet sugar
tend to crystallize. Sugar is purchased from an outside supplier. High fructose corn syrup is
processed by fermenting cornstarch. It is purchased from an outside supplier

The element that allows fruit to gel, pectin is present in varying degrees in all fruit. Apples,
blackberries, cherries, citrus fruits, grapes, quinces, and cranberries have the best natural gelling
properties. Strawberries and apricots are low in pectin. Jams made from such fruits are either
blended with fruits high in pectin, or extra sugar is added to the mixture. Sometimes pectin is
extracted industrially from dried apples.

Citric acid is added to obtain the correct balance needed to produce the jam or jelly. Lime and
lemon juice are high in citric acid, therefore they are the most prevalent source used. Citric acid
can also be obtained by the fermentation of sugars. It is purchased from outside suppliers.

Other flavorings, such as vanilla, cinnamon, mint, alcoholic beverages such as rum or Kirsch,
can be added to the jam or jelly. These flavorings are purchased from outside suppliers.

The Manufacturing
Process
The ingredients must be added in carefully measured amounts. Ideally, they should be combined
in the following manner: 1% pectin, 65% sugar, and an acid concentration of pH 3.1. Too much
pectin will make the spread too hard, too much sugar will make it too sticky.

Inspection

 1 When the fruit arrives at the plant, it is inspected for quality, using color, ripeness, and
taste as guides. Fruit that passes inspection is loaded into a funnel-shaped hopper that
carries the fruit into pipes for cleaning and crushing.

Cleaning, crushing, and chopping

  2 As the fruit travels through the pipes, a gentle water spray clears away surface dirt.
Depending on whether the finished product is to be jam or jelly, paddles push the fruit
and or just its juice through small holes, leaving stems and any other excess debris
behind. Some fruits, such as citrus and apples may be manually peeled, cored, sliced and
diced. Cherries may be soaked and then pitted before being crushed.

Pasteurizing the fruit

 3 The fruit and/or juice continues through another set of pipes to cooking vats. Here, it is
heated to just below the boiling point (212° F [100° C]) and then immediately chilled to
just below freezing (32° F [0° C]). This process, pasteurization, prevents spoilage. For
jelly, the pulp is forced through another set of small openings that holds back seeds and
skin. It will often then be passed through a dejuicer or filter. The juice or fruit is
transferred to large refrigerated tanks and then pumped to cooking kettles as needed.

Cooking the jam and jelly

 5 Premeasured amounts of fruit and/or juice, sugar, and pectin are blended in industrial
cooking kettles. The mixtures are usually cooked and cooled three times. If additional
flavorings are to be included, they are added at this point. When the mixture reaches the
predetermined thickness and sweetness, it is pumped to filling machines.

Filling the jars

 6 Presterilized jars move along a conveyer belt as spouts positioned above pour
premeasured amounts of jam or jelly into them.
 When the fruit arrives at the plant, it is inspected for quality, using color, ripeness, and
taste as guides. Fruit that passes inspection is cleaned, crushed, and pasteurized. Next, the
premeasured mixture is cooked with added sugar and pectin until it reaches the
appropriate thickness and taste. Then it is vacuum-packed in jars and labeled.

Metal caps are then vacuumed sealed on top. The process of filling the jars and vacuum
packing them forces all of the air out of the jars further insuring the sterility of the
product.

Labeling and packaging

 7 The sealed jars are conveyed to a machine that affix preprinted labels. According to
law, these labels must list truthful and specific information about the contents. The jars
are then packed into cartons for shipment. Depending on the size of the producer's
operation, labeling and packaging is either achieved mechanically or manually.

Quality Control
In the United States, food processing regulations require than jams and jellies are made with 45
parts fruit or juice to 55 parts sugar. The federal Food and Drug Administration (FDA) mandates
that all heat-processed canned foods must be free of live microorganisms. Therefore, processing
plants keep detailed lists of cooking times and temperatures, which are checked periodically by
the FDA.

Requirements also exist for the cleanliness of the workplace and workers. Producers install
numerous quality control checks at all points in the preparation process, testing for taste, color
and consistency.

The Future
Because it is a relatively simple process, the production of jams and jellies is not expected to
change dramatically. What is apparent is that new flavors will be introduced. Certain vegetable
jellies such as pepper and tomato have been marketed successfully. Other, more exotic types
including garlic jelly are also appearing on grocery shelves.

Where to Learn More

Books

Coyle, L. Patrick. The World Encyclopedia of Food. New York: Facts on File, 1982.

Lang, Jenifer Harvey, ed. Larousse Gastronomique. New York: Crown, reprinted 1998.

Trager, James. The Food Chronology. New York: Henry Holt, 1995.

Periodicals

Anusasananan, Linda Lau. "Why?" Sunset (June 1996): 142.

Kawatski, Deanna. "Canning: a modest miracle." Mother Earth News (August-September 1996):
52.

Other

J.M. Smucker Co. 1999. http:/www.smucker.com/ (June 28, 1999).

Welch's Co. http://www.welchs.com/ (June 28, 1999).

— Mary McNulty

User Contributions:
1
star

Jan 31, 2010 @ 2:02 am

hi i need some information about strawberry jam and the proccesing line.
thanks

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Jam and Jelly forum

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Copyright © 2012 Advameg, Inc.

Read more: How jam and jelly is made - making, used, processing, parts, procedure, product,
machine, Raw Materials, The Manufacturing Process of jam and jelly, Quality Control
http://www.madehow.com/Volume-5/Jam-and-Jelly.html#ixzz1mx07fQYS
 PRESENTATION
KNOW-HOW
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FOR MORE
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What the legislation lays down …

etter guide to jams …
Jams Low-sugar jams
 
en said that jam ... is too sweet!
Total sugar
60g 42 to 45g
content for 100g
Minimum quantity Classic : 35g
the right to be called "jam", a product with a fruit base 50g
of fruit per 100g Special : 45g
ntain at least 60% sugar. That is the law!
… what Andrésy does
the result of cooking a mix of fruit and sugar.
Special
Low-sugar
is the same product obtained from simple fruit juices or Andrésy innovat
  jams
jams
  Minimum quantity 22%more 20% more 44%
MARMALADE is used only for products made from of fruit per 100g fruit fruit in a special jam

ys, jams are preserved by means of :

mum total sugar content of 60%,

duct's own acidity,

bove all, heat treatment: pasteurisation.

ams sold on the market must abide by French

ons in accordance with European legislation.
RÉSY CONFITURES - 24, rue Maurice Berteaux - 78780 Maurecourt - France - Tél : 33 (0)1 39 74 68 94 - Fax : 33 (0)1 39 74

Mentions légales

Jams, Jellies and Marmalade

No Afternoon Tea is complete without preserves of jams and jellies or, a breakfast without marmalade.
Berries from hedgerows, fruits from the orchard or farm are gathered seasonally as they appear and
made into preserves for serving year-round.

The Difference between Jam, Jelly, Marmalade

Jam is always made from the whole or cut fruits, cooked to a pulp with sugar, producing a thick, fruity,
spread.

Jelly is made using only the juice of the fruit and sugar. It should be clear and sparkling when finished.

Marmalade is similar to jam but made only from bitter Seville oranges from Spain or Portugal.

Lemon Curd, also known as Lemon Cheese, is made with lemons, eggs and butter. It differs from jam or
jelly as it contains less sugar and must be eaten within weeks of making so is not classed as a traditional
preserve.

Making Jam, Jelly or Marmalade.

The making of jam, jelly or marmalade is straightforward and does not require lots of equipment or
time. My 10 Tips to Jam, Jelly and Marmalade will guide you through.

Recipes

 Marmalade
 Apricot Jam
 Lemon Curd

More Recipes

 Blackberry Jelly

Related Articles

 Lazy Apricot Preserves (crockpot)

 10 Tips for Jam, Jelly and Marmalade Making.
 Watermelon Jelly Recipe
 Conserve: Jams
 Cherry Jam Recipe
Elaine Lemm
British & Irish Food Guide

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Ingredients:

 2 cups finely chopped pitted cherries

 4 cups granulated sugar
 1 teaspoon citric acid
 1 package powdered pectin
 3/4 cup water

Preparation:

Combine chopped cherries, sugar and critic acid. Let stand 20 minutes, stirring occasionally.
Combine pectin and water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring
constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving
1/4" headspace. Adjust rings and seals. let stand at room temperature until set, up to 24 hours.
Follow jar manufacturer's insert or pectin directions for the most up-to-date instructions for
canning jams and jellies. Label and freeze.
Makes about 6 half-pint jars.
Introduction to Jam, Jelly and Marmalade Production –
Part 1
Posted by EPa in Food Processing

Jams, jellies and marmalades are increasing in importance in many

countries, particularly in wealthy urban areas. The suitability for small-scale production offer
entrepreneurs a promising business.

When made properly, jams and marmalades are safe products due to the high acid and sugar
content.

It is essential that a survey is carried out to determine the potential market for the product before
starting on production. A successful business depends on a good market for the product. Too
often, small-scale processors decide to make jam because there is an abundant supply of raw
material, with no evaluation of the demand for the product.

Jam – A solid gel made from the pulp of a single fruit or mixed fruits. The fruit content must be
at least 40%. In mixed fruit jams the first-named fruit must be at least 50% of the total fruit. The
total sugar content must be no less than 68%. In tropical climates, 70% sugar is preferable.

Jelly – A crystal clear jam, made from filtered fruit juice rather than fruit pulp.

Marmalade – Usually produced from citrus fruits and has fine shreds of peel suspended in the
gel. The fruit content should not be less than 20% and the sugar content is similar to jam.

Preparation of the Fruit

Fruit should be washed in clean water, peeled and the stones removed. Fruit should be as fresh as
possible and slightly under-ripe. Over-ripe and/or bruised fruit will not make good jam as it has
low levels of pectin and/or acid.

The jam will not set. Accurate scales are needed to make sure that the correct amounts of
ingredients are used each time. Two sets of scales are needed – one with a large capacity for
sugar and fruit and a smaller set for pectin and citric acid.

Added Ingredients

Pectin
Pectins are naturally present in fruits. Some fruits contain higer levels than others. The richest
sources are citrus peels, passion fruit and apple. Strawberries and melon contain low levels. In
general, the pectin level decreases as the fruit matures. Low-pectin fruits are often mixed with
high pectin fruits to achieve the correct level. Pectin is needed to make the fruit set into a gel.

Although it is possible to get a good preserve using the pectin in the fruit, it is better to buy
pectin powder or solution and add a known amount to the fruit juice or pulp. This will produce a
standardised gel each time and there will be less risk of a batch failing to set.

Pectin can be bought, either as a light brown powder or a dark liquid concentrate. It is usually
supplied as ’150 grade’ (or 150 SAG) which indicates the ratio of the weight of sugar to pectin
that will give a standard strength of gel when the preserve is boiled to 65% soluble solids. 5 SAG
is normally enough to produce a good gel.

There are two main types of pectin, high methoxyl (HM) and low methoxyl (LM).

High methoxyl pectins form gels in high solid jams (above 55% solids) and in a pH range 2.0-
3.5.

Low methoxyl pectins do not need sugar or acid to form a gel, instead they use calcium salts. LM
pectins form a gel with a wide range of solids (10-80%) within a broad pH range of 2.5-6.5.

Pectins may be either slow or fast setting. For most preserves a slow setting type is needed so it
can set in the jar. If pieces of fruit are suspended in the gel, or if large volumes of jam are being
made, a fast setting pectin is needed. In both types, the concentration of pectin varies from 0.2-
0.7% depending on the type of fruit being used.

Pulp/Juice Extraction

To produce a clear juice for jelly, the juice should be filtered using a muslin cloth bag. The pH of
the juice or pulp should be 3.0 to 3.3. It is measured using a pH meter and adjusted by adding
citric acid or sodium bicarbonate (if the acidity is too high, for example with limes). Pectin is
added to the pulp at this stage. Follow the instructions on the package.

Heat Treatment

There are two stages of heating. First, the fruit should be heated gently to soften the flesh and
extract the pectin. This is followed by rapid boiling to evaporate the water until the final sugar
content is reached. The end-point of boiling is measured using a refractometer (this measures the
sugar concentration). A jam thermometer can also be used to assess the end point, but this is less
accurate than using a refractometer.

Filling

The jars should be clean and sterilized. The ideal temperature for pouring is 82-85° C. Hotter
than this and condensation will form under the lid. This will drop down and dilute the jam,
allowing mould to grow. Colder than this and the jam will be difficult to pour. Containers should
be filled to about 9/10ths of their volume.

Read Part 1- Introduction to Jam, Jelly and Marmalade Production

A. Lime Marmalade

Ingredients:

 1 liter lime juice

 20g sodium bicarbonate
 3kg sugar
 1200g 5SAG pectin (made from 40g pectin, 200g sugar and 960ml water)
 few drops green food color
 200g sugared lime peel shreds

Procedure

1. Marmalade is made according to the basic jam/marmalade method. However, there are a
few quality assurance points that must be observed:
2. Limes have a very high level of acidity (pH 2.7- 2.9) which means that they need to be
treated differently to most other fruits.
3. Fruit preserves need a pH of between 3.0 and 3.3 to enable the pectin to make a strong
gel. Therefore the pH of lime juice has to be increased by adding sodium bicarbonate
(baking powder).
4. The amount of sodium bicarbonate added varies according to the variety and acidity of
the lime. The acidity is measured using a pH meter if one is available. If one is not
available, then a series of tests must be carried out to find the correct amount of sodium
bicarbonate to add to make a good gel. About 20g sodium bicarbonate per litre of juice is
a good starting point.
5. One of the problems of making marmalade is to ensure that the peel pieces are evenly
distributed throughout the gel, not floating at the top. This is achieved by soaking the peel
in sugar so that it has the same density as the gel.
6. After squeezing out the juice, the lime peel must be shredded into very thin slices about
1-2.5cm long. The shreds are saturated in sugar.
7. The shredded peel is mixed with sugar (1kg peel and 1kg sugar) and left in a sealed
container for one week, stirring occasionally. After this time, the shreds will be floating
in a dense syrup. Sodium metabisulphate (1g per kg peel) can be added to prevent the
growth of mould and yeast.
8. Extraction of the lime juice is time consuming and tedious. Use of a small juicer is
recommended. The juice is very acidic and therefore should not be collected in metallic
containers. Only use food-grade plastic, stainless steel or wooden utensils. The juice must
be filtered or strained to remove any pulp.
 9. Fruit juice can be preserved for later use by adding 3g sodium metabisulphate per liter of
juice and storing in a sealed container.
10. The lime juice, bicarbonate and half the sugar are placed in the pan, brought to the boil
and boiled for 3 – 5 minutes with steady stirring (it is impossible to state boiling times
exactly, as this depends on the heat source etc).
11. The remaining half of the sugar, peel, pectin and green color are added and boiling
continued until the required sugar level (68%) is reached (as measured either by
refractometer or jam boiling thermometer).

B. Passion Fruit Jam

Ingredients:

 Sugar 49%
 Fruit juice 20%
 Skin pulp 20%
 Water 11%
 Sodium bicarbonate 0.02%

Procedure

1. Passion fruit juice has a pH 2.6-3.0 and a high starch content. The bigger fruits (more
than 30g) are more suitable for food processing as they have more juice and less rind.
The fruits are most suitable for processing when all greenness has disappeared and the
outer skin has a smooth or slightly crinkled surface.
2. The fresh whole fruit can only be stored for a few days at ambient temperature before it
deteriorates. At 6.5°C they can be stored for 3-4 weeks. The pulp can be stored for long
periods in bulk with 1000-1500ppm sulphur dioxide or benzoic acid or a mixture of both,
but there is a reduction in the quality of the flavor. During heat preservation the main
problem to overcome is the loss of the extremely heat sensitive flavor, which is
susceptible to quick oxidation.
3. Sodium bicarbonate is added to adjust the pH of the juice. The optimum pH to give a
good gel is pH 3.0.
4. Wash whole fruits in clean water and discard any bad fruits.
5. Cut fruits in half with a stainless steel knife and scoop out the pulp with a stainless steel
spoon.
6. Extract the juice from the pulp by liquidizing it at a very low speed (this stops the
chipping of the seeds, which gives black specks in the jam that are very hard to remove
and look like dirt) for about one minute. Tip the contents into a muslin cloth and squeeze
out the juice leaving the seeds behind. This method will give a yield of raw juice from
whole fruit of between 30-35%.
7. To make skin pulp take the same quantity of skins, as skin pulp required. Boil the skins
for about 30 minutes, until the flesh of the skin is soft and translucent. Remove the skins
from the water and scoop out the flesh from the outer cuticle. Liquidize this softened
flesh with water, (2 parts softened flesh, to 1 part water -use the water in which the skins
were boiled as this contains pectin washed out during the boiling) to a smooth cream.
 Squeeze the mixture through a muslin cloth to remove hard pieces of pith. Skin pulp is
added to the jam as it contains natural pectin and saves adding artificial pectin which is
expensive.
8. Mix the juice with sodium bicarbonate before boiling. If the bicarbonate is added during
boiling the jam will bubble up over the top of the pan.
9. Boil all the ingredients in a stainless steel pan until it reaches the ‘end-point’. Jam should
not be boiled for more than 12-15 minutes as it can develop a caramelized taste, become
too sweet or discolored. By reducing the amount of water that is added, the boiling time
can be reduced.
10. The end point is reached when the total soluble solids content is 70%. This is measured
using a refractometer. Jam with over 70% sugar may crystallize during storage.
11. The end point is usually reached when the temperature is 106-108 deg C. When the jam
is nearly at this temperature, a small amount is removed and tested with a refractometer.
The sample must be cooled before it is measured. It is important that the utensils used are
dry to get an accurate reading.
12. It is important to stir the jam at all times during heating to prevent burning at the bottom
of the pan.
13. When the endpoint has been reached, the jam is filled into clean, sterile glass jars. The
jars should be sterilized with boiling water or steam and should be hot when they are
filled to prevent them from cracking.
14. The jars should be filled as quickly as possible so that the jam does not continue cooking
for longer than needed. The tops of the jars should be wiped clean with a clean cloth and
the lids placed on.

How to Make Jams and Jellies

Part 6 of "How to Can Fruits and Vegetables From Your Garden."

If you have an abundance of fruit, you can make jam, jelly, or fruit butter. All require sugar and
pectin. All fruit has natural pectin already inside, but some have more than others. That is why
some fruits require that you add additional pectin in order to get it to jell properly. Most fruits,
however, will eventually gel if you cook it long enough, but you should be aware that you can
over-cook it. The quickest way to make jelly is to buy pectin at the store and add it to the fruit
and/or fruit juice.
There is a difference between jam, jelly, and fruit butter:

 Jam: is made of chopped or crushed fruit and sugar and spreads easily.
 Jelly: is made of fruit juice and sugar. It is stiffer than jam and will hold its shape if cut.
  Fruit Butter: is made of fruit puree, sugar and spices. It is cooked down to a thick
constistency, but can easily be spread.

Making jam, jelly and fruit butter is similar to canning fruit and vegetables in a boiling-water
canner. If you need to read up on how to use a boiling-water canner, follow this link.How to Can
Vegetables Using a Boiling Water Canner Page 3 of "How to Can and Freeze Fruits and
Vegetables from Your Garden. This page talks about how to use a boiling-water canner.

Equipment You Will Need

 Large Cooking Pot

 Canning jars
 Jar lids and bands
 Colander or food mill
 Boiling-water Canner

Jam and Jelly Methods

(With or Without Added Pectin.)
Without Added Pectin:

If you are making jam or jelly, and you do not want to add commercial pectin, you should use
these pointers:
For Jelly:

 Add peels and cores to the fruit while it is cooking. This will add pectin to the juice so it
will gel better.
 Only use fresh juice, not canned or frozen.
 Don't overcook. Pectin breaks down after prolonged cooking.
 Jelly is done when it hangs of the edge of a spoon. I also use this test for jam; it works for
me.

For Jam:

 Wash fruit, but don't soak it.

 Crush fruit, but don't puree it.
  To prevent scorching, you can bake your jam in the oven. Simply cook it on the stovetop
until ingredients are well mixed and start to boil, then transfer it to the oven, stirring
occasionally.
 You will know when your jam is done if it quickly gels after placing a small amount of it
in the freezer for a minute.

With Added Pectin:

This is the quickest way to make jams and jellies. Follow these pointers for a successful jelly or
jam making experience:
For Jams and Jellies:

 You may use canned or frozen fruits and juices, as well as fresh, to make jams and jellies
with added pectin.
 Simply time the cooking process according to the package directions, and your jams and
jellies should gel to the right consistency.
 To double check for doneness, use the "freezer test" or "spoon test" mentioned above.
 Adding pectin may cause the jam or jelly to foam. This is unattractive, but can still be
eaten. You may want to "scrape" the foam off before pouring the jam or jelly into jars.
 Remember that old pectin may or may not gel. Use at your own risk!
 No need to search for recipes when you are going to use commercially prepared pectin.
Recipes are include in the box.

Jam Recipes

Apricot:Wash and pit apricots. Cut in half and cook in just enough water to keep from
scorching. When soft,crush fruit. For every 4 1/2 cups of fruit, add 4 cups sugar and 2 T. lemon
juice. Boil mixture until done, stirring constantly. (Use the freezer test.)Pour into half-pint or pint
jars,leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner.

Apricot and Pineapple:Wash and slice apricots. For every 7 cups sliced apricots, add 5 cups
sugar and 3 cups crushed, canned pineapple. Cook for 30 minutes and check for doneness. Seal
in hot jars, leaving 1/4-inch headspace, and process pints for 10 minutes in boiling-water canner.
Berries:Wash and stem berries. Start to crush the berries, then heat them and crush some more.
For every 4 cups of fruit, add 4 cups of sugar. Boil until done, stirring constantly.(Use the freezer
test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.
Process 5 minutes in a boiling-water canner.

Blackberry and Apricot:Wash apricots,pit and slice. Wash berries,heat, and crush. For every
cup of apricots,add 1/3 cup blackberry juice and 1 cup blackberries, and 1 1/2 cup sugar. Boil
until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or
pint jars,leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner.

Cranberry:Wash cranberries.Cook, mash, and put through strainer. For every 8 cups
cranberries, add 1 c. water, 1 c. vinegar, 1 T. ground cinnamon, 1/2 T. ground cloves, 1/2 T.
ground allspice, and 6 cups sugar. Boil until done, stirring constantly.(Use the freezer test to
check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal. Process
5 minutes in a boiling-water canner.

Grape:Wash grapes and heat with enough water to prevent scorching. When juicey, run the
grapes through a colander, sqeezing the pulp through the holes. To every 2 quarts of grapes, add
6 cups sugar.Cook until done, stirring constantly.(Use the freezer test to check for
doneness.)Pour into half-pint or pint jars, leaving 1/4 inch headspace, and seal. Process 5 minutes
in a boiling-water canner.

Peach:Wash,peel, and pit peaches. Cut into small pieces, cook, and crush. For every 6 cups
peaches, add 5 cups sugar, and 2 T. lemon juice. Cook until done, stirring constantly.(Use the
freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and
seal. Process 5 minutes in a boiling-water canner.
Plum:Wash and pit.For every 5 cups of plums, add 3/4 cups of water and cook until soft.Add 3
cups of sugar and boil until done,stirring constantly. (Use the freezer test to check for
doneness.)Pour into half-pint or pint jars and,leaving 1/4 inch headspace, seal. Process 5 minutes
in a boiling-water canner.

Plum-peach:Wash,peel, and pit peaches. Wash and pit plums. Cut fruit into small pieces.Using
equal amounts of peaches and plums, cook and crush. For every 14 cups of peach-plum mixture,
add 12 cups sugar and 1 thinly sliced lemon.Cook until done, stirring constantly.(Use the freezer
test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.
Process 5 minutes in a boiling-water canner.

Jelly Recipes

Apple:Wash apples and cut in quarters. Do not peel. You may also use peels and cores only.
Cover with water and cook until done. Strain twice through cheesecloth or jelly bag. for every
cup of boiling juice, add 3/4 cup sugar. Cook until done, stirring constantly.(Use the spoon test to
check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.Process
5 minutes in a boiling-water canner.

Blackberry:Wash berries. For every pound of blackberries, add 1/4 cup of water and cook for
10 minutes. Press through a cheesecloth or jelly bag. For every cup of blackberry juice, add 1
cup of sugar.Cook until done, stirring constantly.(Use the spoon test to check for doneness.)Pour
into half-pint or pint jars,leaving 1/4 inch headspace, and seal.Process 5 minutes in a boiling-
water canner.
Dandelion:Pick and wash 1 quart dandelion blossoms (no stems.) Boil blossoms for 3 minutes
and drain. Save the liquid for the jelly. Using 3 cups of the dandelion liquid, add 4 1/2 cups of
sugar and 1 box pectin. You can add 1 tsp. lemon or orange extract for flavor.Boil until done,
stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint
jars,leaving 1/4 inch headspace, and seal.

Grape:Wash and crush grapes. Add enough water to keep grapes from scorching and boil until
soft (about 15 min.)Strain through cheesecloth or a jelly bag, pressing done to extract all
juice.Let stand overnight so sediment can settle. The next morning pour juice off and discard the
sediment. Then, for each cup of boiling juice, add 3/4 cup sugar.Cook until done, stirring
constantly.(Use the spoon test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4
inch headspace,and seal.Process 5 minutes in a boiling-water canner.

Peach:Wash peaches,pit and quarter. Cover with water and boil until juicey. You can also use
peach peels only.You must add pectin to peaches because peaches do not have enough of their
own to jell properly. Read the instructions on the pectin box for how much to add. You may also
mix the peach juice with apple juice, because apple juice contains a lot of natural pectin. In this
case, add 2 cups of apple juice, and the juice of half a lemon to every 2 cups of peach juice. Add
3/4 cup of sugar to every cup of juice.Cook until done, stirring constantly.(Use the spoon test to
check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.Process
5 minutes in a boiling-water canner.

Plum:Wash and pit plums.Cook with just enough water to prevent scorching. Cook until soft and
press through a jelly bag or cheesecloth. For every 5 1/2 cups of plum juice, add 1 package of
powdered pectin to 7 !/2 cups sugar.Cook until done, stirring constantly.(Use the spoon test to
check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.Process
5 minutes in a boiling-water canner.
 Fruit Butter Recipes

Apple Butter:Wash and quarter apples. Add with enough water to keep from scorching and
cook until soft. Push through a colander to make applesauce. For every 16 cups of applesauce,
add 8 cups sugar, 3 t. cinnamon, 3/4 t. ground cloves, 1/2 t. allspice, and 1/2 c. red hot candy
(The red hots are optional, but they do give the applebutter a pretty color and enhance the
flavor.)Cook this mixture down. This could take 1 1/2-2 1/2 hours, depending on how much you
are making. Stir frequently to prevent scorching. Pour into 1/2 pint or pint jars, leaving 1/4
headspace, and seal. Process 10 minutes in a boiling-water canner.

Apricot Butter:Wash, stem, and pit apricots. Cook until soft, adding enough water to prevent
scorching. Press through a colander to extract pulp. For every 1 1/2 quart of apricot pulp, add 3
cups sugar and 2 T. lemon juice. Stirring frequently, cook mixture down until it rounds up on a
spoon. Pour into 1/2 pint or pint jars, leaving 1/4 headspace, and seal. Process 10 minutes in a
boiling-water canner.

Peach Butter:Wash,peel,pit and chop peaches. (You can blanch the peaches to aid in the peeling
process.)Cook until soft and enough water to prevent scorching. Press through a colander to
extract pulp. For every 2 quarts of pulp, add 4 cups sugar. Stirring frequently, cook mixture
down until it rounds up on a spoon. Pour into 1/2 pint or pint jars, leaving 1/4 headspace, and
seal. Process 10 minutes in a boiling-water canner.

Pear Butter:Wash, quarter and cook pears, adding enough water to prevent scorching.Press
through a colander to extract pulp. For every 2 quarts of pulp, add 4 cups sugar, 1/3 cup orange
juice, 1 t. grated orange peel, and 1/2 t. nutmeg.Stirring frequently, cook mixture down until it
rounds up on a spoon. Pour into 1/2 pint or pint jars, leaving 1/4 headspace, and seal. Process 10
minutes in a boiling-water canner.

Strawberry Butter:Wash, crush and cook strawberries, adding enough water to prevent
scorching. Press through a colander to extract pulp. For every 5 cups of strawberry pulp, add 2
cups sugar and 2 T. lemon juice. Let stand for 3 hours. Cook mixture down (stirring frequently)
until it rounds up on a spoon. Pour into 1/2 pint or pint jars, leaving 1/4 headspace, and seal.
Process 10 minutes in a boiling-water canner.

Marmalade Recipes
Lemon Marmalade: Juice lemons and peel off the thin, yellow skin. Simmer 1 3/4 C. peel, 1/2
C. lemon juice, and 1/2 C. water for 25 minutes. Add 1 1/2 C. more lemon juice and 6 C. sugar.
Stir and bring to a rolling boil. Remove from heat and let stand overnight, in a covered bowl, in a
cool place. Once again, boil mixture and add 3 ounces of liquid pectin. Boil until mixture sheets
off of a spoon, skim off foam, pour into jars leaving 1/4 inch headspace, and seal. Process 10
minutes in a boiling-water canner.

Orange Marmalade: For every 4 C. thinly sliced oranges, add 2 thinly sliced lemons and 3 C.
water. (Remember to discard the seeds.) Boil for 5 minutes and let stand overnight in a cool
place. Boil 1 hour and let stand again for 4 hours. Add 6 C. sugar and boil until mixture sheets
off of a spoon. Add 1/2 C. lemon juice, pour into jars and seal, leaving 1/4 inch headspace.
Process 10 minutes in a boiling-water canner.

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Jam Recipes that are Easy to Make Plus

Instructions on How to Make Great Jam 
Easy jam recipes for strawberry jam, plum jam, apricot jam, blackberry jam... Try a jam recipe of
two and follow our step-by-step jam making instructions.

JAM RECIPES for APPLE & BLACKBERRY JAM 

1 kg cooking apples eg:Granny Smith

2/3 cup water

1/2 cup lemon juice

1 kg blackberries

2 kg sugar

Peel and core and slice the apples.

Method.—Put the apples into a large pot with the water and lemon juice and simmer for about 10
minutes or until tender.

Add the blackberries, and crush slightly. Add the sugar and cook, stirring constantly, over a low
heat until the sugar is dissolved.
Bring to a boil and boil rapidly until the setting point is reached.

Continue as in the Basic Procedure, Steps 6 & 7.

JAM RECIPES for APRICOT JAM 

1 kg of apricots, washed and stones removed

1 kg sugar

A few apricot kernels (optional)

Method.—Take the prepared fruit and place in alternative layers with the sugar in a large pot.

Heat slowly and stir occasionally until all the sugar has dissolved.

Continue as in the Basic Procedure, Steps 6 & 7.

If a few apricot kernels are added to the jam the flavour is improved.

JAM RECIPES for BLACKBERRY JAM 

1 kg blackberries

1/2 cup water

1/2 teaspoon citric or tartaric acid

1 kg sugar

Method.—Pick over berries and discard any that are rotten and rinse

Place in a pot and gently crush some berries to extract the juice.

Cook over a slow heat with the water and citric or tartaric acid, stirring all the time.

Add the sugar and continue as for the Basic Procedure, Steps 5, 6, & 7

JAM RECIPES for PEACH JAM 

1 kg prepared fruit

About 1/2 - 1 1/4 cups water

1 kg sugar

Method.—Wash, dry, stone and cut peaches into halves. The removed stones should be placed
into a muslin bag and tied off.

Put the fruit with the stones in the muslin back into a large pot and add 1/2 - 1 1/4 cups of water
depending on the juiciness of the fruit.

Cook gently, stirring occasionally, until the fruit has softened.

Remove the muslin bag, add the sugar and continue as for the Basic Procedure, Steps 5, 6 & 7.

JAM RECIPES for PLUM JAM 

1 kg prepared fruit

1/2 cup - 1 1/4 cup water

1 kg sugar

Method.—Wash, dry, stone and cut peaches into halves. The removed stones should be placed
into a muslin bag and tied off.

Put the fruit with the stones in the muslin bag into a large pot and add 1/2 - 1 1/4 cups of water
depending on the juiciness of the fruit.

Cook gently, stirring occasionally, until the fruit has softened.

Remove the muslin bag, add the sugar and continue as for the Basic Procedure, Steps 5, 6 & 7.

JAM RECIPES for STRAWBERRY JAM, RECIPE 1

1 kg strawberries, washed, dried and hulled

juice of 1 lemon

1 kg sugar
Method.—Place prepared fruit and lemon juice (adding no water) into a pot and cook over a
medium heat until fruit has softened. Stir often.

Weigh the pulp. It should weigh about 700g. If it is more reduce the amount by further cooking.

Add the sugar and continue as in the Basic Procedure, Steps 5, 6 & 7.

Let the fruit remain in the pot for at least 20 minutes before pouring into the jars. This will
prevent the fruit from rising to the top.

JAM RECIPES for STRAWBERRY JAM, RECIPE 2

3 kg strawberries
1 kg jam sugar

Method.—Take the stalks from the strawberries and put them in a preserving pan.

Stir and boil for thirty minutes over a moderate heat.

Add the sugar; stir and boil for about thirty minutes longer, or until the jam stiffens.

Remove all the scum as it rises.

Put the jam into tightly and cover tightly. 

JAM RECIPES for RASPBERRY JAM 

3 kg raspberries
1 kg jam sugar

Method.—Remove the stalks from the raspberries and boil them over a moderate heat for fifteen
minutes, stirring all the time.

Add the sugar, and boil for about thirty minutes longer, or until the jam will set.

Remove all the scum carefully.

Put the jam into jars and cover tightly. 

JAM RECIPES for RHUBARB JAM 

2.25 kg rhubarb
2.25 kg jam sugar

Method.—Peel and cut the rhubarb as for a tart, put it in the pan with the sugar, and boil gently
at first, then more quickly, skimming frequently.
When it sets it is ready.

JAM RECIPES for RED GOOSEBERY JAM

3 kg gooseberries
1 kg jam sugar
Water

Method.—Take the heads and stalks from the gooseberries and put them in a pan, allowing a
quarter of a pint of water to every pound of gooseberries.

Put the gooseberries into a preserving-pan.

Stir and boil for fifteen minutes.

Then add the sugar.

Continue stirring until the jam is set, skimming frequently.

Put it into jars and cover tightly.

JAM RECIPES for DAMSON JAM 

Method.—Boil for thirty minutes.

Then put in the sugar broken into small pieces, and boil and skim for about twenty minutes
longer, or until the jam will set.

Put into jars and cover tightly. 

JAM RECIPES for BLACKCURRANT JAM 

3 kg black currants
1 kg jam sugar

Method.—Boil the fruit and sugar together until the jam will set, skimming all the time.

Put into jars and cover tightly.

What's the difference between Jams, Jellies and

Marmalades?
 
But often I am asked the question, "What is the difference between jelly, jam and marmalade?"

With Jam Recipes your jam is made from both fruit juice and pieces of fruit and does not hold
its shape but spreads easily without running.

With Jelly Recipes your jelly is made from fruit juice and is tender yet firm enough to hold its
shape when turned out on a plate. It is usually clear and brightly coloured.

With Marmalade Recipes your marmalade is made from citrus fruits of any kind. The peel of
the fruit is included and shredded.

Each of these will be discussed in turn, with jelly recipes and marmalade recipes found on the
other pages. See the links below to take you there. You will find jam recipes below and easy
instructions on how to make jam.

HOW TO MAKE JAM - GENERAL INSTRUCTIONS

FOR PERFECT JAM MAKING
For the best results in your jam recipes use fruit that is not overripe, but still firm. Fruit at this
stage has the most natural pectin which is necessary to be present if you wish your jams, jellies
and marmalade to set. Avoid cooking the fruit as this will further destroy the pectin.

There is a simple test to determine the amount of pectin in your fruit. You will need a tablespoon
of methylated spirits in a glass. When you have cooked the fruit until it has softened, take a
teaspoon of the juice and swirl it around in the glass with the methylated spirits. If the fruit has
plenty of pectin, you will get a firm, jelly-like lump in the meths. If the pectin content is average,
the lump will be less firm and it may even be broken. If the pectin is poor, the clot will be broken
into tiny pieces. Fruit of low pectin content must have less sugar added to it, so you will get a
smaller yield of jam. Strawberries are very low in natural pectin.

Some fruits are very low in acid and should either be cooked in combination with more acid
fruits such as lemons, or have extra acid added to ensure a good set. Use citric or tartaric acid,
added in small amounts, a teaspoon at a time, if the jam doesn't want to set. These fruits are
naturally low in acid: Sweet apples, blackberries, figs, peaches, pears and persimmons.

HOW TO MAKE JAM - BASIC INSTRUCTIONS FOR JAM MAKING

1. When beginning your jam recipes, wash and dry the fruit well and cut up if large, removing
cores and stones if present.

2. Prepare the jars by first washing them in hot soapy water, rinse well and put them upside down
on racks in a pre-heated oven at 130C for at least 30 minutes. This will sterilize the jars. Jars
with plastic screw-type lids should be soaked in a solution of bleach and water. Shake them try
before using.
3. With your jam recipes cook the fruit in a large, uncovered pot with the minimum of water until
just softened. Check for the pectin content if you are unsure.

4. Measure the cooked pulp and add the appropriate amount of sugar. This is important for jam
recipes. If you use jam sugar you don't have to use as much sugar as you would in other jam
recipes calling for ordinary sugar.

5. Return the pan to a medium heat and stir until the sugar has dissolved. The turn up the heat,
bringing the jam to a boil, and boil rapidly until setting point has been reached.

6. Skim off the froth or scum that forms while boiling and discard. Doing this will keep your jam
clear. A little cooking oil added to the pan will also help get rid of the scum. After about 10 - 15
minutes of boiling, test for setting point.

To Test for Jam Setting:

Remove the pan from the heat. Put a couple of spoonfuls of jam onto a cold plate. Let this sit for
a few minutes to cool. Lightly draw your fingertip across the surface of the jam. If it has formed
a thin skin which wrinkles when you touch it, your jam will set.

7. Pour the still hot jam into the clean, hot jars, leaving a 1/4 inch. Seal with plastic screw tops or
dampened cellophane seals. Wipe the jam jars before storing and check that the lids are tight.

8. Store in your pantry for a maximum of 6 months.

GREAT TIP FOR YOUR JAM MAKING 

One of the best tips I can give you when making your jam recipes is that for those fruits that are
low in pectin, you can have no-fail jam by simply grating 1 large or 2 small carrots into any of
your jams. Grate it on the fine side of the grater so that the pieces are fine and include all the
juice. Your jams will set and you will never have a problem with your jam recipe not setting.
Best of all, you cannot detect the presence of the carrot! 

Extra Resources for your Jam Making:

 USDA Home Canning Jams and Jellies

RECOMMENDED BOOKS ON HOMEMADE JAM MAKING

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  ELECTRIC BELL  
 

MAIN COMPONENT  
OF
ELECTRIC BELL
    Important parts of an
electric     bell are :
    1. Electromagnet
    2. Armature
    3. Spring
    4. Armature rod
    5. Hammer
    6. Gong

CONSTRUCTION  
    One end of armature winding is connected to terminal T1 and the other to a spring,
which is mounted on     a soft iron strip. A rod is attached to the armature and the free end
of the rod carries a small hammer,     which strikes a bell. A very light spring is attached to
a screw, which is joined to terminal T2.
WORKING OF
ELECTRIC BELL

    The electric circuit is completed through a battery and push switch button connected to
the terminal T1     and T2. When the push button is pressed the electric circuit is completed
and the armature is attracted     towards the electromagnet as a result, the small spring
gets detached from the screw due to which the     electric circuit is broken and the
electromagnet is demagnetized. Hence, the attraction disappears and     the armature is
brought back by the spring to its original position. Contact of the spring with the screw is
now remade, which completes the electric circuit. The action is repeated over and over
again     consequently. The armature vibrates and hammer attached to it strikes the gong
and the bell rings and     sound is produced.

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14. ars should be filled as quickly as possible so that the jam does not continue cooking for
longer than needed. The tops of the jars should be wiped clean with a clean cloth and the
lids placed on.
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Read Related Posts:

 Making Pineapple Marmalade and Jam (Food Business)

 Introduction to Jam, Jelly and Marmalade Production – Part 1
 Simple Procedures in Making Fruit Jams
 How to Make Watermelon Jelly (Home Business)
 How To Make Fruit Jam

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One Response

1. Neneng Balza says:

January 21, 2010 at 8:17 am

Where can I buy Pectin.

Reply

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