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Preparing Butters, Jams, Jellies, and Marmalades (Part 1)

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Category: Canning

 Ingredients List

  • Sweet spreads are a class of foods with many textures, flavors, and colors.
  • They all consist of fruits preserved mostly by means of sugar and they are
  • thickened or jellied to some extent. Fruit jelly is a semi-solid mixture of
  • fruit juice and sugar that is clear and firm enough to hold its shape.
  • Other spreads are made from crushed or ground fruit.
  • Jam also will hold its shape, but it is less firm than jelly. Jam is made
  • from crushed or chopped fruits and sugar. Jams made from a mixture of
  • fruits are usually called conserves, especially when they include citrus
  • fruits, nuts, raisins, or coconut. Preserves are made of small, whole
  • fruits or uniform-size pieces of fruits in a clear thick, slightly jellied
  • syrup. Marmalades are soft fruit jellies with small pieces of fruit or
  • citrus peel evenly suspended in a transparent jelly. Fruit butters are made
  • from fruit pulp cooked with sugar until thickened to a spreadable
  • consistency.
  • INGREDIENTS: For proper texture, jellied fruit products require the correct
  • combination of fruit, pectin, acid, and sugar. The fruit gives each spread
  • its unique flavor and color. It also supplies the water to dissolve the
  • rest of the necessary ingredients and furnishes some or all of the pectin
  • and acid. Good-quality, flavorful fruits make the best jellied products.
  • Pectins are substances in fruits that form a gel if they are in the right
  • combination with acid and sugar. All fruits contain some pectin. Apples,
  • crab apples, gooseberries, and some plums and grapes usually contain enough
  • natural pectin to form a gel. Other fruits, such as strawberries, cherries,
  • and blueberries, contain little pectin and must be combined with other
  • fruits high in pectin or with commercial pectin products to obtain gels.
  • Because fully ripened fruit has less pectin, one-fourth of the fruit used
  • in making jellies without added pectin should be underripe.
  • Caution: Commercially frozen and canned juices may be low in natural
  • pectins and make soft textured spreads.
  • The proper level of acidity is critical to gel formation. If there is too
  • little acid, the gel will never set; if there is too much acid, the gel
  • will lose liquid (weep). For fruits low in acid, add lemon juice or other
  • acid ingredients as directed. Commercial pectin products contain acids
  • which help to ensure gelling.
  • Sugar serves as a preserving agent, contributes flavor, and aids in
  • gelling. Cane and beet sugar are the usual sources of sugar for jelly or
  • jam. Corn syrup and honey may be used to replace part of the sugar in
  • recipes, but too much will mask the fruit flavor and alter the gel
  • structure. Use tested recipes for replacing sugar with honey and corn
  • syrup. Do not try to reduce the amount of sugar in traditional recipes. Too
  • little sugar prevents gelling and may allow yeasts and molds to grow.
  • JAM AND JELLIES WITH REDUCED SUGAR: Jellies and jams that contain modified
  • pectin, gelatin, or gums may be made with noncaloric sweeteners. Jams with
  • less sugar than usual also may be made with concentrated fruit pulp, which
  • contains less liquid and less sugar.
  • Two types of modified pectin are available for home use. One gels with
  • one-third less sugar. The other is a low-methoxyl pectin which requires a
  • source of calcium for gelling. To prevent spoilage, jars of these products
  • must be processed longer in a boiling-water canner. Recipes and processing
  • times provided with each modified pectin product must be followed
  • carefully. The proportions of acids and fruits should not be altered, as
  • spoilage may result.
  • Acceptably gelled refrigerator fruit spreads also may be made with gelatin
  • and sugar substitutes. Such products spoil at room temperature, must be
  • refrigerated, and should be eaten within 1 month.
  • PREVENTING SPOILAGE: Even though sugar helps preserve jellies and jams,
  • molds can grow on the surface of these products. Research now indicates
  • that the mold which people usually scrape off the surface of jellies may
  • not be as harmless as it seems. Mycotoxins have been found in some jars of
  • jelly having surface mold growth. Mycotoxins are known to cause cancer in
  • animals; their effects on humans are still being researched.
  • Because of possible mold contamination, paraffin or wax seals are no longer
  • recommended for any sweet spread, including jellies. To prevent growth of
  • molds and loss of good flavor or color, fill products hot into sterile
  • Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and
  • process 5 minutes in a boiling-water canner Correct process time at higher
  • elevations by adding 1 additional minute per 1,000 ft above sea level. If
  • unsterile jars are used, the filled jars should be processed 10 minutes.
  • Use of sterile jars is preferred, especially when fruits are low in pectin,
  • since the added 5-minute process time may cause weak gels.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Preparing Butters, Jams, Jellies, and Marmalades (Part 2)
Categories: Canning, Information
Yield: 1 Guide


There are two basic methods of making jams and jellies. The standard
method, which does not require added pectin, works best with fruits
naturally high in pectin. The other method, which requires the use of
commercial liquid or powdered pectin, is much quicker. The gelling ability
of various pectins differs. To make uniformly gelled products, be sure to
add the quantities of commercial pectins to specific fruits as instructed
on each package. Overcooking may break down pectin and prevent proper
gelling. When using either method, make one batch at a time, according to
the recipe. Increasing the quantities often results in soft gels. Stir
constantly while cooking to prevent, burning. Recipes are developed for
specific jar sizes. If jellies are filled into larger jars, excessively
soft products may result.

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