B2909
    University ofWisconsin-Extension Cooperative Extension
    WisconsinSafeFood
    PreservationSeries
    MakingJams,Jellies
                 &Fruit
                 Preserves
                             BarbaraH.Ingham
          Contents
          Jellies and jams                       1 Jams                                   16
             Start with the right ingredients    2      Cookingmethodsforjam              17
          Preserves,conserves                           Jamrecipes                        20
              andmarmalades                      3 Jellies                                24
          Fruit butters and syrups               3      Preparing fruit                   24
          Gettingstarted                         3      Extracting juice                  24
              Fruit                              3      Jelly without added pectin        25
              Pectin and other gelling agents    5      Jelly with added pectin           27
              Acid                               6      Processing jelly                  27
              Sugar                              6      Caution! Adjust processing
          Equipmentandcontainers                 9         for elevation                  28
              For preparing fruit                9      Cookingmethodsforjelly            28
              For measuring                      9      Jelly recipes                     31
              For cooking                        9 Freezerorrefrigeratorjams
              For filling jars or                       andjellies                        37
                freezer containers             10       Cookingmethods
              For processing                   10          for freezer jam and jelly      37
              Equipmentyouwillneed             10       Freezer or refrigerator
          Makingandstoringjams                             jam&jellyrecipes               39
              andjellies                       11 Low-andno-sugarjamsandjellies 41
              Preparing canning jars and lids  11       Low-andno-sugarjam
                                                           &jelly recipes                 43
              For fresh flavor                 11 Preserves,conserves,marmalades,
              For softer or firmer products    11       fruit butters and syrups          51
              Steps at a glance                12       Preserves recipes                 52
          Processinginaboiling                          Conservesrecipes                  54
              watercanner                      12       Marmaladerecipes                  57
              Caution! Adjust processing                Fruit butter recipes              59
                timeforelevation               13
              Elevation map                    13       Fruit syrup recipe                61
          Storingjamsandjellies                14 Remediesforjellied
          Remakingcookedjelliedproducts        14       productproblems                   62
              Recookwithpowderedpectin         15 Index                                   64
              Recookwithliquidpectin           15 Resources                       backcover
              Recookwithoutaddedpectin         15
                        University ofWisconsin-Extension Cooperative Extension
                                ipe,juicy berries,    Jellies and jams
                                fresh peaches,        Jellies are made by cooking fruit
                          Rapples,pearsand juicewithsugar.Agoodproductis
                          other fruits can be         clear and firm enough to hold its
                          deliciously preserved       shapewhenturnedoutofitscon-
                          to enjoy all year long.     tainer, yet quivers when moved.
          Fruit jams,jellies,preserves,con-           Whencut,jellyshouldbetenderyet
          serves, marmalades,syrups,honeys            retain the angle of the cut.Jelly
          andbutterscanaddzesttomeals,                shouldtaste fresh and fruity.
          andprovideagoodwaytousefruits               Jamsarethick,sweetspreadsmade
          notsuitable for canning or freezing.        bycookingcrushedorchopped
          All these products are preserved by         fruits with sugar.They tend to hold
          sugar,andsomearejellied.                    their shape,but are generally less
          Characteristics depend on the type          firm than jellies.
          of fruit,how it is prepared,the pro-
          portions of ingredients in the              Notall fruits have the properties
          mixtures,andthecookingmethods.              neededformakingsatisfactory
          This publication tells how to prepare       jellied products.By adding pectin,
          fruit, and procedures for making            youneednotdependonthefruit’s
          various kinds of:                           gelling quality for successful results.
                                                      Follow carefully the pectin package
          ■ Jellies and jams with or without          directions and research-tested
             addedpectin.                             recipes.
          ■ Preserves,conservesandmar-
             maladeswithorwithoutadded
             pectin.
          ■ Fruitbuttersandsyrups.
          Follow these research-tested recipes
          for safe and easy preparation and
          preservation of your garden and
          orchard bounty.
          M A K I N G    J A M S ,   J E L L I E S  & F R U I T    P R E S E R V E S         1
                    Startwiththeright
                    ingredients
                    Fruit gives each productitscharacteristic
                    colorandflavor.Useatleastsomeflavor-
               ful, just-ripe fruit in each recipe.
               Pectinisanaturalplantsubstancethatcausesfruitto
               gel.Fruits such as apples,crabapples,currants,grapes
               andsomeplumscontainenoughnaturalpectintoform
               agel;othersrequireaddedpectin.Followthemanufac-
               turer’s directions or tested recipes for each type of
               pectin.
               Acidisessentialinjelliedfruitproductsforbothgelfor-
               mationandflavor.Acidcontentvariesamongfruits,and
               is higher in under-ripe fruits.
               Sugarisanotheressentialingredientinjelliedfruit
               products.Addedsugarpreservesfruit,helpsthegelto
               form,andcontributestoflavor.Usetheamountofsugar
               arecipecallsfor,ortheproductwillnotformagel.
               Tomakealow-sugarorno-sugarproduct,choosea
               pectinorresearch-testedrecipedesignedforthis(see
               “Low-andno-sugarjamsandjellies,”page41).Sugar
               substitutes—alsocalledartificialsweeteners—cannot
               replacesugarinregularrecipesbecausethesugaris
               neededtoformagel.
               Fruit varieties recommendedforWisconsincanbefound
               in these publications,available fromyourcountyUW-
               ExtensionofficeorCooperativeExtensionPublications
               (learningstore.uwex.edu):
               AppleCultivarsforWisconsin (A2105)
               HomeFruitCultivarsforNorthernWisconsin(A2488)
               HomeFruitCultivarsforSouthernWisconsin (A2582)
    2                WisconsinSafeFoodPreservationSeries