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Making Fruit Spreads--- Preserve It Right

Source of Recipe

PATRICIA REDLINGER & DIANE NELSON
Jams, jellies, marmalades, preserves, and conserves are sweet spreads made from fruit or juice; they differ in firmness, clarity and ingredients.

Jam is made from crushed or ground fruit and usually has a thick consistency.

Jelly is made from fruit juice and contains no visible pieces of fruit. It is clear and firm enough to hold its
shape when turned out of the jar.

Marmalade is a soft gel with pieces of fruit and citrus peel.

Preserves are made by cooking whole or large pieces of fruit in a thick sugar syrup.

Conserves are a mixture of fruits, citrus fruit, nuts and raisins.

Nutrient value---

Fruit spreads have a high sugar content and provide mainly calories (55 to 70 per level tablespoon). They should be used sparingly by persons concerned about weight control or sugar consumption.

Low-sugar fruit spreads can be prepared from special recipes using non-nutritive sweeteners and gelatin or pectin substitutes. However, these products must be refrigerated or frozen to prevent spoilage because non-nutritive sweeteners cannot preserve fruit like sugar can.

Essential ingredients---

Pectin is necessary for thickening or gel formation. It is present naturally in fruit and also is commercially available in powdered or liquid form.

Pectin is formed from protopectin as fruit ripens, or as underripe fruit is cooked. All fruits have some pectin. Apples, crabapples, gooseberries, citrus peel and certain plums contain large amounts of pectin.

Other fruits, like blueberries, straw-berries, cherries, or huckleberries, contain little pectin and will thickenonly if combined with fruit rich in pectin, or combined with powdered or liquid pectin.

Most recipes call for powdered or liquid pectin. Fresh pectin should be purchased yearly; old pectin may result in poor gels. Spreads made without added pectin require longer cooking and yield less product.

Acid must be present in sufficient amounts for a gel to form. If natural acid is lacking, lemon juice or citrus fruit is added. Commercial pectin products contain organic acids, like fumaric acid.

Sugar helps gel formation, adds sweetness, and acts as a preservative. Corn syrup can be substituted for half the sugar. A light-colored, mild-flavored honey can be used inplace of one-third of the sugar. Too much honey or corn syrup will mask the fruit flavor and affect gel formation.


For best results, always use tested recipes from a reliable source. Measure ingredients carefully and follow the directions exactly. Do not change the amount of sugar or fruit. Do not substitute one type of pectin for another.

If you want a larger yield, prepare the recipe twice or as many times as necessary. Do not double the recipe since the larger quantity may not cook to the proper stage in the time suggested in the recipe. Likewise, do not cut the recipe in half.

Many people prefer to make uncooked or freezer jams because they are quick and have a more pronounced fresh fruit flavor. Recipes for freezer jams are included with most pectin products. Be sure to follow the recipe exactly.

Use standard jars and lids

Half-pint canning or jelly jars and selfsealing, two piece lids are recommended. Check jars for cracks or chips and check lids for dents or rust; these defects may cause sealing failures. Prepare the lids and bands according to the manufacturer's directions.

To sterilize empty jars, put them right side up on the rack in a boiling water canner. Add hot (not boiling) water, filling jars and canner to 1 inch over tops of jars. Heat till water boils, then start timing. Boil for 10 minutes if your county's altitude is less than 1000 feet or for 11 minutes if altitude is over 1000 feet. Remove and drain jars one at a time. Leave hot water in canner for processing filled jars.

Preparing sweet spreads with added pectin

Carefully follow the recipe and measure exactly. The method and order in which ingredients are combined depend on the type of pectin. Have jars and lids ready before starting to cook fruit mixture.

Success in jelly and jam making depends on proper cooking and accurate timing. Jelly should be boiled rapidly, not simmered. Begin counting time when the mixture reaches a full rolling boil, one that cannot be stirred down. Pour hot mixture into sterile, half-pint jars leaving 1/4 inch head-space. Wipe jar rim with clean, damp cloth; place hot metal lid on jar with sealing compound next to glass and screw band down firmly.

Process all fruit spreads

To prevent mold growth, flavor loss,change of color, and surface darkening, all cooked fruit spreads must be heat processed. Because of the risk of harmful mold contamination, paraffin seals are no longer recommended for sweet spreads.

To heat process, place jars in water bath canner filled with hot water. Water should be 1 inch over jar tops. Heat to boiling, then begin timing. Process half-pints in covered canner for 5 minutes if altitude is less than 1000 feet, or for 10 minutes if altitude is above 1000
feet.

Remove jars from canner and place on a rack or folded cloth away from drafts. Do not tighten the screw bands. When jelly has cooled completely, check seals by pressing on the center of the lid. The lid should be curved downward. If lid is down and will not move, jar is sealed.Refrigerate any unsealed jars.

Remaking soft jellies

Overcooked jelly cannot be redone, but jellies that are too soft sometimes can be saved by recooking. Have clean jars and new lids ready before starting.

To remake with powdered pectin: Measure 4 cups of jelly; set aside. In a large saucepan combine 1/2 cup water, 1/4 cup sugar, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin.

Heat to boiling, stirring constantly. Add 4 cups jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard 30 seconds. Remove from heat, quickly skim off foam and fill sterile jars with jelly, leaving 1/4 inch headspace. Wipe jar rims. Adjust new lids and heat process in boiling water canner as directed.

To remake with liquid pectin: For each quart of jelly, have ready 3/4 cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Measure 4 cups jelly into large saucepan and bring to a boil over high heat, stirring constantly. Remove from heat and quickly add the sugar, lemon juice and pectin. Bring to a full rolling boil, stirring constantly.

Boil hard for 1 minute. Quickly skim off foam and fill sterile jars with jelly, leaving 1/4 inch headspace. Wipe jar rims. Adjust new lids and process in boiling water canner as directed.