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Jams Jellies
Jams Jellies
JAMS, JELLIES,
PRESERVES & BUTTERS
The Basics of Making Jellied Products
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1. Cooking Test
• 1/3 cup juice
• 1/4 cup sugar
• Heat, stir, dissolve sugar.
• Boil rapidly until it sheets from spoon.
• Pour in bowl or jelly glass and cool.
• If cooled mixture is jelly-like, it has enough
natural pectin to gel.
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Pectin Tests
2. Alcohol Test
• 1 tsp. juice
• 1 T. rubbing alcohol
• Gently stir or shake in closed container.
• Solid jelly-like mass forms if enough pectin to
gel - can pick up with fork.
Commercial Pectins
• Regular
• Available in liquid and powder forms.
• Higher yield per measure of juice.
• Can use fully ripe fruit.
• Use more sugar, flavor may be masked.
• Do not have to cook fruit to extract juice.
• Do not need to test for pectin or acid.
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Commercial Pectin
• Regular (continued)
• Shorter cooking time
• No doneness tests
• Uniform results, quality
• Store in cool, dry place
• Use within 1 year or see expiration date
• Powdered and liquid pectin are not
interchangeable in recipes.
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Equipment
• Measuring cups and spoons
• Bowl for sugar
• Heavy, metal pot – large!
• Ladle
• Jar filler/funnel
• Jars and lids
• Boiling water canner and rack
• Jar lifter
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Extracting Juice
1. Place prepared fruit and cold water in
saucepan (soft berries can be crushed and no
water added).
2. Bring to boil on high heat.
3. Reduce heat.
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Extracting Juice
4. Cook until fruit is soft.
• Grapes, berries: 10 minutes
Extracting Juice
5. Dampen the jelly bag with water and strain the
juice through damp jelly bag.
• Can use fruit press before straining.
Extracting Juice
• Special situation
• To make jelly from fresh grape juice:
• Refrigerate juice overnight, then
• Strain through 2 layers damp cheesecloth.
• Remove tartrate crystals that have formed.
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3. Refrigerator/Freezer Test
• Place small amount on plate.
• Place in freezer for a few minutes.
• Check for gel.
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Preparing Jars
Best to use half-pint or pint jars.
Preparing Jars
To pre-sterilize jars:
• Wash jars in hot, soapy water and rinse.
• Cover jars with water, bring to a boil and boil
10 minutes.
• The boiling water canner works well.
• Keep the jars in the hot water until ready to
fill.
• If altitude>1,000 ft: add 1 min. of boiling time for
each 1,000 ft.
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Preparing Lids
Filling Jars
1. Skim foam (quickly).
2. Use a ladle and jar filler to fill hot,
pre-sterilized half-pint jars with boiling product.
3. Leave headspace of 1/4”.
4. Wipe jar rims (top surface) with clean,
dampened paper towel.
5. Apply prepared lids to jars by manufacturer’s
directions
6. If used, tighten ring bands over lids, also
using manufacturer’s directions for your lid.
7. Process - to prevent mold growth.
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Processing Jars
• Carefully place jars on rack in canner filled w/ hot
(simmering) water.
• Use a jar lifter and keep the jars straight up. Do not tilt
them.
• Water should be 1 to 2 inches above the tops of the jars
when all jars are in the canner.
• Place the lid on the canner.
• Bring water to a full boil; boil for 5 min. if jars are pre-
sterilized; 10 minutes if not.
• At end, turn off heat. Remove lid from canner, turning
away from your face to avoid steam burns.
• Wait 5 minutes before removing jars from canner.
• Using the jar lifter, remove jars to protected surface.
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Processing Jars
• Cool away from drafts for at least 12 hours.
Storage
• To avoid breaking gel, do not move for 12 hours.
• Check seal. If a vacuum seal has formed, prepare the
jars for storage.**
• Remove ring bands.
• Gently wash the lid and threads of the jars, rinse and
dry.
• Label the jars with the product name and date.
• Store without ring bands in cool, dry, dark place.
• Short storage time is best for best quality.
• Newer pectins
• Simpler instructions
• Less sugar than some others,
OR, no sugar
• Some people think it tastes
more like fresh fruit.
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Credits
Disclaimer:
• Trade and brand names are used only for information. The Cooperative Extension,
University of Georgia College of Agricultural & Environmental Sciences and College of
Family & Consumer Sciences, and the U.S. Department of Agriculture do not guarantee
nor warrant published standards on any product mentioned; neither does the use of a
trade or brand name imply approval of any product to the exclusion of others which may
also be suitable.
Document Use:
• Permission is granted to reproduce these materials in whole or in part for educational
purposes only (not for profit beyond the cost of reproduction) provided the author and
the University of Georgia receive acknowledgment and this notice is included:
• Reprinted (or Adapted) with permission of the University of Georgia. Harrison, J.A. and
Andress, E.L. 2016rev. Jams, Jellies, Preserves and Butters (slides). Athens, GA: The
University of Georgia, Cooperative Extension.