There’s nothing like a row of colorful summer jams to brighten cold winter days. Now is the time to think ahead and get jamming. Canning your own homemade fruit spread is a great do-it-yourself project.
Jams, jellies, preserves, conserves, and marmalades are all gelled fruit products. These products differ in gel consistency, ingredients, and the preparation method used for the fruit. What is the primary difference between all of them? How much fruit is used in the final product? Let’s break down the differences.
Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar. Jams tend to hold their shape but are generally less firm than jelly.
Jellies are usually made by cooking fruit juice with sugar. The juice is usually extracted from cooked, crushed fruit. The extraction process involves straining the fruit mixture through a fine-mesh fabric to remove all solids. Jelly is clear and firm enough to hold its shape when removed from the container, yet it quivers when moved.
Preserves are spreads containing small, whole fruit or uniform-size pieces in a clear, slightly gelled syrup. The fruit should be tender and plump.
Conserves are jam-like products that may be made from a mixture of fruits. They may also contain citrus fruit, nuts, raisins, or coconut.
Marmalades are soft fruit jellies containing small pieces of fruit or peel. They often contain citrus fruit.
Ingredients Roles
For a successful fruit spread, four crucial ingredients are needed in proper proportions to form a gel: fruit, pectin, acid, and sugar.
Fruit gives the product its special flavor and texture. It also contains part of the pectin and acid needed to form a gel. The fruit also provides the liquid needed to dissolve the other ingredients.
Pectin is a natural substance found in fruit. It forms a gel when present in adequate amounts with the correct proportions of acid and sugar. All fruits contain some pectin. Under-ripe fruits contain more pectin than fully ripe fruits. When fruits with low pectin are preserved, they should be combined with fruits high in pectin or with commercial pectin.
Commercial pectin is available in both powdered and liquid forms; however, recipes cannot be used interchangeably between the two types. When using powdered or liquid pectin, follow a recipe developed specifically for the type of pectin being used. Special pectin is available for making low and no-sugar spreads.
Acid is necessary in fruit spreads for flavor and to facilitate gel formation. Fruits contain natural acid, though the acid content varies in different fruits. When fruits are low in acid, lemon juice is added to the recipe. Too little acid, and the product may not gel. Too much acid and the gel may weep. Commercial pectin contains powdered acid to make sure gelling occurs.
Sugar aids in gel formation, acts as a preservative, and contributes to flavor. The correct proportion of sugar must be present with the acid and pectin to form the gel. Corn syrup or honey can be used to replace half of the sugar in a recipe. Do not reduce the amount of sugar in a recipe.
Low- and no-sugar fruit spreads are becoming increasingly popular. Unless specific recipes and low- or no-sugar pectin products are used, reducing or eliminating sugar when making fruit spreads can result in failure.
Use Tested Recipes
Use up-to-date recipes after 2014. Not all recipes found on the web or in other publications are scientifically tested. Reliable research-based recipe sources include USDA, the National Center for Home Food Preservation, Ball, Mrs. Wages, commercial pectin, and Extension sources. Measure ingredients accurately and follow the directions exactly. Do not change the amount of sugar, fruit, or type of pectin.
Follow this kitchen tip: do not double fruit spread recipes – unless you like syrup, because it may not gel! You may can spreads in pint jars when specified in the recipe. Fruit spreads can take up to a week to achieve their finished set.
Canning Procedures
You might want to make refrigerator or freezer fruit spreads as a starting point. Once you get a feel for these products, you can graduate to canning. A final “must” is reliable, up-to-date canning instructions. To preserve fruit spreads, use an approved method such as a boiling water canner or atmospheric steam canner for long-term storage and to prevent mold growth. Those new to canning or needing more information can follow the procedures outlined at the National Center for Home Food Preservation to ensure food safety. Other trusted resources include Ball® and the University of Wyoming Extension Community Vitality and Health Website at https://uwyoextension.org/uwnutrition/category/food-preservation. In Wyoming, the elevation ranges from 3,100 feet to 13,800 feet above sea level, so you must adjust the recipe for altitude. For safety’s sake, please update your methods!
Few things can preserve the vibrancy of peak-season fruit like turning it into spreads. Use these helpful tips to ensure your fruit spreads turn out just right every time.
Written by Vicki Hayman, MS, University of Wyoming Extension Community Vitality & Health Educator
Sources:
- National Center for Home Food Preservation, nchfp.uga.edu/
- University of Wyoming Extension Community Vitality and Health Website, uwyoextension.org/uwnutrition
- USDA’s Complete Guide to Home Canning, 2015 revision, nchfp.uga.edu/resources/category/usda-guide