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T S J J M: HE Cience of Am and Elly Aking

The document discusses the science behind making jams and jellies at home, including the key ingredients of fruit, sugar, pectin, and acid and how they work together to form a gel. It provides details on different types of soft spreads and guidelines for canning jams and jellies safely.

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Timothy Tan
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145 views2 pages

T S J J M: HE Cience of Am and Elly Aking

The document discusses the science behind making jams and jellies at home, including the key ingredients of fruit, sugar, pectin, and acid and how they work together to form a gel. It provides details on different types of soft spreads and guidelines for canning jams and jellies safely.

Uploaded by

Timothy Tan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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FN-SSB.

110

THE SCIENCE OF JAM AND JELLY MAKING


Home canning jams and jellies is fun and satisfying.
Generally referred to as soft spreads, they differ only in their consistency.
They all are made of four main ingredients: fruit, sugar, pectin, and acid.
The formation of a gel depends on the right amount of each of these ingredients.
If you understand the science of jelling, all your soft spreads will be a success.
Soft Spreads
Butters are made by cooking fruit pulp and
sugar to a thick consistency that will spread
easily. Spices may be added, depending on
personal taste.
Conserves are jam-like and made by cooking
two or more fruits with sugar until the mixture
will either round up on a spoon like jam or flake
from it like jelly. A true conserve contains nuts
and raisins.
Jams are made by cooking crushed or
chopped fruits with sugar until the mixture will
round up on a spoon. Jams do not hold their
shape but are spreadable.
Jellies are made from the strained juice of
fruit. Jelly should be crystal clear and
shimmering. It should hold its shape but be soft
enough to spread.
Marmalades are soft-fruit jellies containing
small pieces of fruit or peel evenly suspended in
the transparent jelly.
Preserves are fruits preserved with sugar so
that the fruit retains its shape. Preserves are
clear, shiny, tender, and plump.
Pectin and Fruit
Pectin is a carbohydrate found in fruits.
When sugar is added, the pectin in fruit or
commercial pectin precipitates out and forms
insoluble fibers. An acid, such as lemon juice or
citric acid, aids in the process. The insoluble
fibers produce a mesh-like structure that traps the
fruit juice or other liquid, much like a sponge
absorbs water. This enables a gel to form.

Recipes without added pectin use the natural


pectin in the fruit to form the gel. Tart apples,
sour blackberries, cranberries, currants,
gooseberries, Concord grapes, soft plums, and
quinces work well in recipes without added
pectin.
Slightly under-ripe fruit contains more pectin
than ripe fruit. Overripe fruit may not contain
enough pectin to form a gel. A general guideline
is to use one part under-ripe fruit to two parts
fully ripe fruit for the best gel and flavor. The
USDA canning guide recommends at least onefourth of the fruit to be under-ripe.
Other fruits, such as apricots, blueberries,
cherries, peaches, pineapple, rhubarb, and
strawberries are low in pectin. To form a gel,
they must be combined with one of the higher
pectin fruits or used with a commercial pectin
product. Use of the commercial pectin decreases
cooking time.
The pectin in fruit becomes water soluble
when it is heated. So for jelling to occur, the
fruit must be heated. Too high of a temperature
or cooking for too long can destroy the pectin,
resulting in a poor gel. Doubling the recipe
changes the length of time needed for boiling
and can result in a soft gel.
Commercial pectin can be used with any
fruit, even those high in pectin. Too much pectin
will give the jelly a tough, rubbery consistency,
making it difficult to spread. Following the
recipe guide that comes with the pectin will help
eliminate this problem.

There are two types of pectin, liquid (usually


made from apples) and dry (from citrus fruits or
apples). Powdered pectin can be stored in the
freezer from one season to the next. Freezing
will destroy the gel-producing qualities of liquid
pectin, but liquid pectin will keep for two years
in a cool, dry place. Powdered and liquid pectin
are not interchangeable. The production code on
the back will indicate the date of packaging. If
the first number is a 4 for example, it was packed
in 2004.
There are several products on the market that
allow you to make jams and jellies that are lower
in calories. These low methoxyl pectin products
allow you to make jams and jellies with less
sugar but they will not be quite as thick or
glossy.

Step-By-Step Canning
1. Assemble all equipment utensils.
2. Visually examine jars, lids, and bands for
defects. Wash jars and two-piece caps in
hot, soapy water. Sterilize jars by
placing in boiling water for 10 minutes.
Place lids, bands, and jars in simmering
water. Remove pan from heat and allow
the lids and jars to remain in the hot
water until needed. Do not boil the lids.
Dry the bands and set aside.
3. Use top-quality fruits after washing.
4. Prepare only one recipe at a time and
follow the directions.
5. Remove from heat and skim foam.
6. Immediately fill hot spread into hot jars,
leaving a -inch headspace.
7. Wipe top of jars and adjust caps.
8. When all the jars are full, place on a rack.
Lower in a canner half full of boiling
water. Add boiling water to cover twopiece caps by 1 to 2 inches.
9. When processing time is complete,
remove jars from canner. Most recipes
call for at least five minutes. Stand jars
upright on a towel a few inches apart.
10. After 12 to 24 hours, test seals and
remove bands.
11. Wash outside of jar and lid surface.
Label and store sealed jars in a cool,
dark, dry place.
12. Enjoy your very own spreads.

Acid
The acidity level is also important to jelling.
The gel will not set if there is too little acid. Too
much acid will cause the gel to lose liquid or
weep. For fruits low in acid, add lemon juice or
other acid source as instructed.
Sugar
Sugar is necessary for the gel to form. It also
acts as a preserving agent and contributes flavor.
Do not attempt to reduce the amount of sugar in
regular jam and jelly recipes as a syrupy gel will
form. When using low methoxyl pectin
products, you must use the recipes provided in
the package.

References
-Ball Blue Book of Preserving, Altrista
Consumer Products Company, 2003.
-McGee, H. On Food & Cooking, Scribner,
1997.
-USDA Guide to Home Canning &
Preserving, Second Edition, 1999.

Remaking Jams or Jellies


If jam or jelly does not set up after cooling, it
can be remade. There are different directions
depending on the type of commercial pectin that
you use.
Possible reasons that a jam or jelly may be
too soft include overripe fruit, fruit lacking the
proper acidity, excess or not enough sugar,
trying to increase the recipe, not using a full
rolling boil, use of old pectin, or a mistake in
measurement.

Sandra Bastin, PhD, RD, LD


Extension Food & Nutrition Specialist
Educational programs of Kentucky Cooperative Extension
serve all people regardless of race, color, age, sex, religion,
disability, or national origin. Issued May 1995; Revised
October 2004. FN-SSB.110.

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