_by Catharine C. Sigman and Kirby Hayes_[13]
Changing fruit into a variety of products such as jellies, jams,
marmalades, and preserves can be most rewarding. These products serve as
a good way to use fruit that is not completely suitable for canning or
freezing, while adding variety and economy to the home food preservation
plan.
Jams, jellies, and preserves are similar in that they are preserved
using sugar, and all are jellied or partially jellied. Each differs from
the other due to the fruit used, ratio of ingredients, and methods of
preparation.
Jelly is made using fruit juice. It is clear and firm enough to hold its
shape when removed from the jar.
Jam is made from crushed or macerated fruit. Less firm than jelly, it
spreads more easily.
Conserves are jams made from a mixture of fruits including citrus.
Sometimes nuts and raisins are added.
Preserves are whole fruits or large pieces of fruit in a sirup that
varies in thickness.
Marmalades are usually made from pulpy fruits, with skin and pulp
suspended in a clear, jellied liquid. For citrus marmalades, the peel is
sliced very thin.
Butters are made by cooking fruit pulp with sugar to a thick consistency
which spreads easily.
Jellied fruit products need a balanced ratio of fruit, acid, pectin, and
sugar for best results.
Fruit provides the characteristic color and flavor, and furnishes at
least part of the pectin and acid that combines with added sugar to give
the desired gel. Full flavored fruits are needed to offset the dilution
of flavor by the large proportion of sugar used.
Pectin is the actual jellifying substance and is found in many fruits in
adequate quantity. If pectin is lacking, apple juice extract or
commercial pectin may be used. All fruits have more pectin when
underripe.
Commercial pectin is available in both liquid and powder forms. It is
essential to follow the manufacturer's instructions or tested recipes as
in U.S. Department of Agriculture publications. These preparations
generally bring higher yields plus the advantages of being able to use
fully ripe fruit, with a shorter cook time and more uniform results.
Acid content varies among fruits and is higher in underripe fruits. Acid
is needed both for gel formation and for flavor. When fruits are low in
acid, lemon juice or citric acid may be used. Commercial pectins also
have added acid.
Either beet or cane sugar in fruit products acts as a preserving agent,
helps in forming the gel, and enhances the finished product's flavor. In
preserves, sugar aids in firming the fruit or fruit pieces.
Sweeteners such as brown sugar, sorghum and molasses are not recommended
since their flavor overpowers the fruit flavor and their sweetness
varies.
Other than artificial sweeteners, suitable sugar replacements are light
corn sirup and light, mild honey. Neither can substitute fully for sugar
on a one-to-one basis. For best results use a tested recipe, but if one
is not available replace about ¼ to ½ of the sugar with corn sirup or
honey. Longer boiling (for recipes without pectin) may be required since
additional moisture is being added.
Fruits for jellied products without added pectin must be hard ripe and
full flavored, or in a proportion of ¾ fully ripe and ¼ underripe, in
order to provide the needed pectin. If liquid or powdered pectin is
used, fully ripe fruit is best.
After sorting to remove overripe or undesirable fruit, wash in cold
running water or several changes of cold water. Prepare fruit according
to the specific recipe, discarding any spoiled or bruised portions. Only
the amount needed should be prepared to prevent quality loss.