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Jams & Jellies
Jellied Product Ingredients
Essential Ingredients
For successful jellied products, a proper ratio of fruit, pectin, acid and sugar is needed.
Fruit
Fruit provides the characteristic color and flavor to the jellied product. It also furnishes at least part of the pectin and acid needed for a gel. The fruit should be just at the ripe stage for best natural color and flavor. Fruits of irregular size and shape can be used as long as they are good quality, since they will be cut up, mashed or made into juice.
Canned or frozen fruit or fruit juice can be used to make jellied products. If you use commercially canned or frozen products, select those that have no added sugar. It's best if canned fruits are canned in their own juice. Because commercial canned or frozen products are made from fully ripe fruit (which are lower in pectin than under-ripe fruit), pectin must be added.
If you can or freeze your own fruit or fruit juice, use some slightly under-ripe fruit (usually ¼ slightly under-ripe and ¾ fully ripe is recommended). Then if the fruit naturally contains adequate pectin, none will have to be added to products made from that juice. Can fruit in its own juice. Do not add sugar, or if you do, note on each jar how much sugar it contains. Then you can allow for that sugar in the jelly recipe.
Pectin
Pectin is the substance that causes the fruit to gel. Some kinds of fruits have enough natural pectin to make high quality products. Others require added pectin, especially when they are used for making jellies, which should be firm enough to hold their shape. The highest quality pectin is found in just-ripe fruit. Pectin from under-ripe or over-ripe fruit will not form a gel.
Commercial pectins are made from apples or citrus fruit and are available in both the powdered and liquid forms. Be sure to follow the manufacture's directions or tested recipes when using commercial pectin. The powdered and liquid forms are not interchangeable in recipes.
Commercial pectins may be used with any fruit. Many consumers prefer the added pectin method for making jellied fruit products because: 1) fully ripe fruit can be used, 2) cooking time is shorter and is set so there is no question when the product is done, and 3) the yield from a given amount of fruit is greater. However, because more sugar is used, the natural fruit flavor may be masked.
Commercial fruit pectin should be stored in a cool, dry place so it will keep its gel strength. Use pectin by the date indicated on its package. It should not be held over from one year to the next.
There are special pectins available to use for making jellied products with no added sugar or with less sugar than regular recipes. Specific recipes will be found on the package inserts, and directions should be followed carefully.
Acid
Acid is needed both for gel formation and flavor. The acid content varies among fruits and is higher in under-ripe fruits. When fruits are low in acid, lemon juice or citric acid may be used.
Sugar
Sugar is an important ingredient in jellied fruit products. It must be present in the proper proportion with pectin and acid to make a good gel. Sugar is the preservative for the product, preventing the growth of microorganisms. It also contributes to the taste of the product. Never cut down on the amount of sugar a recipe calls for unless syrup is the desired end result.
Granulated white sugar is usually used in homemade jellied fruit products. Sweeteners such as brown sugar, sorghum and molasses are not recommended since their flavor overpowers the fruit flavor and their sweetness varies.
Light corn syrup or light, mild honey can be used to replace part, but not all, of the sugar. or best results, use tested recipes that specify honey or syrup.
Artificial sweeteners cannot be substituted for sugar in regular recipes because the sugar is needed for gel formation.
Pectin and Acid Content of Common Fruits Used to Make Jelly
| Group I: | If not overripe, has enough natural pectin and acid for gel formation with only added sugar. | |
| Group II: | Low in natural acid or pectin, and may need addition of either acid or pectin. | |
| Group III: | Always needs added acid, pectin or both. |
| Group I | Group II | Group III |
| Apples, sour Blackberries, sour Crabapples Cranberries Currants Gooseberries Grapes (Eastern Concord) Lemons Loganberries Plums (not Italian) Quinces |
Apples, ripe Blackberries, ripe Cherries, sour Chokecherries Elderberries Grapefruit Grape Juice, bottled (Eastern Concord) Grapes (California) Loquats Oranges |
Apricots Blueberries Figs Grapes (Western Concord) Guavas Peaches Pears Plums (Italian) Raspberries Strawberries |
This document was adapted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
Recent Content
Can Splenda® (sucralose) be used in preserving food?
Granular Splenda® does not provide preservative properties like sugar.
Canning Fruits: Whereas we do not have published research work with using sucralose in the canning of fruits at home available to us, it is possible to use it for sweetening the water used to cover fruits when canning. The texture and color preserving aspects of a sugar syrup will not be provided. The result would be like canning in water except for the additional sweetness contributed by the Splenda®. The USDA fruit canning directions do allow for canning in water (i.e., without a sugar syrup), as there is adequate preservation for safety from the heat of proper canning. Some people do notice an aftertaste in other products and canned fruits, and it is possible some little changes in natural flavors may occur over storage time, since sugar can mask some of these. For people used to sucralose sweetening and flavors, the aftertaste may not be an issue. Based on some of our experiences in canning peaches and pickled foods, we suggest you start seeing what you like by trying less than a full substitution for the sugar in canning syrups. For example, if you use a medium sugar syrup that is 5-/14 cups water to 2-1/4 cups sugar, try 1 to 1-1/4 cups Splenda® the first time. You can always sweeten more when you serve the finished product if it is not quite sweet enough; then you can increase the canning liquid amount the next time you can.
Preserves and Pickled Fruits: In other cases, where sugar is important, like some preserves or pickled fruits, it is not recommended that substitution of Splenda® be used for sugar if the product is to be canned for shelf stability. Splenda® cannot be used in several traditional Southern preserves we have on this website or in the University of Georgia Extension publications. These are whole or uniform pieces of fruit in a very thick sugar syrup, usually made with figs, peaches or pears. (These preserves are not jam or pectin gel products.) Sugar is required for the preservation of these syrupy fruit preserves as published, with very short boiling water canner processes. Without that heavy amount of sugar, these products become fruit pieces canned in water or lighter sugar syrups, and the usual (and longer) fruit canning process times and preparation directions would need to be used.
Jams and Jellies, or Fruit Spreads: You could use Splenda® as the optional sweetener in a jam or jelly made with a no-sugar needed pectin, such as Mrs. Wages™ Lite Home Jell® Fruit Pectin, Ball® No-Sugar Needed Pectin or Sure-Jell® for Less or No-Sugar-Needed Recipes. With these low-methoxyl pectins, no sugar is required at all. Sugar substitutes can be added as desired simply for flavor. The package inserts with these pectins give instructions on when to add the sugar substitutes (usually after all the cooking, right before filling the jars). Do not try to substitute Splenda® for the required sugar in recipes calling for “regular” liquid and powdered pectins.
And do not try to substitute Splenda® in long-boil or no-pectin-added jams and jellies intended for room temperature storage as a canned product. You might get some thickened fruit spreads with just fruit and Splenda®, but they may not have enough water control for processing like a gelled, high sugar-containing jam or jelly. They might require longer processing to avoid spoilage at room temperature. If you want to experiment with making these kind of fruit spreads we recommend freezing or refrigeration for storage.
We have developed three recipes using Splenda® and they are on our website, www.homefoodpreservation.com. They are quick pickled sweet cucumber slices, pickled beets and pickled cantaloupe. They are under the How do I....Pickle category, as well as National Center factsheets, http://www.uga.edu/nchfp/publications/nchfp/factsheets.html.
There is also a Peach-Pineapple Reduced Sugar Fruit Spread from the USDA Complete Guide to Home Canning that does not require added sugar. Some other fruit substitutions are provided in the text. The suggested sugar for sweetening can be left out, or you can add some Splenda® as desired for sweetness. The process time is longer than regular jams and jellies, and is like that for a fruit puree. http://www.uga.edu/nchfp/how/can_07/peach_pineapple_spread.html
How can I become a Master Food Preserver?
“Master” volunteer programs that are connected to the Cooperative Extension System, such as Master Food Preservers and Master Gardeners, are currently state- or county-managed programs affiliated with the land grant universities and the Cooperative Extension Service in the state. In exchange for extensive education, the master volunteer returns contributions to the local Extension office, such as answering phone calls, developing and hosting exhibits, judging at competitions, etc. There are liabilities involved in someone conducting even volunteer work in the name of a state university; therefore, the guidelines and management procedures will vary among states. At this time, the National Center is not in a position to help individuals meet state guidelines for credentials and the title of Master Food Preserver.
If you would like to find out if your state offers this opportunity to become a Master Food Preserver, contact your local Extension Office (usually listed in local government pages of the phone book under Cooperative Extension Service, Ag Extension Office and/or 4-H Office). You could also contact someone at the state university to either ask your questions or let them know of your interest. These contacts can be found on a website managed by USDA:
https://nifa.usda.gov/nutrition-and-food-safety-directory
Most states do not sell their Master Food Preserver curricula or notebooks to the general public. If someone wants information on preserving, they have other publications available with the actual recommendations and procedures. This website from the National Center is full of “How To” information for various types of food preservation. We will eventually have tutorials and a correspondence type course on line for self-study.
Is it necessary to thaw meat or fish before cooking?
No, meat and fish can be cooked from the frozen state if extra cooking time is allowed. The amount of time will depend on the size and shape of the cut. Large frozen roasts can take as much as 11/2 times as long to cook as unfrozen cuts of the same weight and shape. Small roasts and thin cuts such as steaks and chops require less time.
Can meat and poultry be thawed in the conventional oven?
No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable. Meat and poultry can also be thawed quickly and safely in the microwave oven, followed by immediate cooking, either in the microwave oven or by some other method. Because microwave ovens vary, check your manufacturer's instructions for information on how to safely thaw in your microwave oven. Frozen meat and poultry can also be cooked without thawing.
What is blanching?
Heating or scalding the vegetables in boiling water or steam for a short period of time.
Is it recommended to blanch vegetables before freezing?
Yes. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching also wilts or softens vegetables and makes them easier to pack.
Is it safe to freeze fruits without sugar?
Yes; sugar is not used as a preservative but only to maintain flavor, color and texture.
Can artificial sweeteners be used in place of sugar for freezing fruits?
Sugar substitutes can be used in place of sugar. Labels on the products give the equivalents to a standard amount of sugar. Follow the directions to determine the amount of sweetener needed. Artificial sweeteners give a sweet flavor but do not furnish beneficial effects of sugar, like thickness of syrup and color protection.
SO EASY TO PRESERVE
The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book was reviewed and updated in 2020. Chapters in the 388-page book include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying.