Introduction and Basic Information on Cooked/Freezer Jams and Jellies

Introduction and Basic Information on Cooked/Freezer Jams and Jellies

(Teacher Resource)

LECTURE OUTLINE FOR INSTRUCTOR: As the teacher lectures, the students will take notes.

I. Why make jams and jellies?

A.  They add an extra special touch to meals.

B.  They provide a good way to use fruit not at its best for canning or freezing; i.e., extra large or small sized fruits and those that are irregularly shaped.

C.  You can take advantage of in season fruits for the best tasting product at the lowest cost.

D.  A person can make fruit combinations that are not commercially available.

E.  They can be used for gift giving.

F.  Other: (the teacher could add additional reasons or let the students brainstorm ideas)

II. What are jams and jellies?

A.  Basically, they are fruit preserved using sugar and jellied to some extent.

B.  Individual characteristics depend on the fruit used, how the fruit is prepared and the proportions of the ingredients:

1. Jam is made from crushed or ground fruit that is left in the mixture. The consistency is thick but not as firm as jelly. Jam will hold its shape.

2. Jelly is made from the juice of the fruit only. Jelly should be clear and firm enough to hold its shape when unmolded from its container.

III. What is the important of pectin?

A.  Pectin is a natural substance found in fruits that gives the fruit structure (shape).

B.  The amount of pectin used varies depending on the type of fruit (i.e., citrus fruits are high in pectin, apricots are low in pectin) and also on the ripeness of the fruit (i.e., ripe strawberries have less pectin than underripe strawberries).

C.  Adding commercial pectin ensures a sufficient amount of pectin so jams and jellies will set.

D.  Before commercial pectin was available, recipes called for a proportion of underripe fruit to have sufficient pectin to set. Flavor was not as good because the underripe fruits do not have a fully developed fruit flavor. E. Also, before commercial pectin was available, jams and jellies had to cook for extended periods of time to come to theme point. This extended cooking time resulted in a less desirable flavor, darker color, and a lower jam and jelly yield.

IV. What are some of the advantage of freezer jams and jellies?

A.  They have fresher taste and color.

B.  They use less sugar and fruit, so they are more economical.

C.  The containers do not have to be sterilized. Containers do not have to be glass; any container with a tight-fitting lid will work.

D.  The yield is generally comparable to cooked jams and jellies.

E.  They are much easier to prepare; not as many steps to follow.

F.  They are generally failure-proof.

G.  Others: (instructor may add additional reasons).

V. Causes of why freezer jams and jellies do not set.

A. Stiff jams and jellies are usually the result of using:

1.  Underripe fruit

2.  Improper measuring

3.  Undermeasurement of fruit

B. Soft-set jams or jellies are usually the result of:

1.  Using overripe fruit

2.  Overmeasuring fruit or fruit juice

3.  Not adding the required amount of sugar

4.  Using fruits lacking in fruit acids (without the addition of lemon juice)

C. Syrupy jelly is usually caused by:

1.  Adding pectin at the wrong time

2.  Omitting the lemon juice if called for

D. Weeping jellies are usually caused by:

1.  Too much acidity (from fruit or lemon juice)

2.  Fluctuation of storage temperature

VI. Tips on proper storage of freezer jams and jellies. Maintain the excellent qualities of freezer jams and jellies by following these simple guidelines:

A.  Make sure the lids of storage containers are extremely tight fitting and airtight.

B.  The freezer temperature should be 0 F or lower. If the temperature in the freezer is higher than 0 F do not keep jams and jellies for over three months.

C.  Freezer temperatures should not fluctuate, but should be kept constant at 0 F as with all frozen foods. Fluctuations in temperature occur during the automatic defrost cycle, manual defrosting, and frequent opening and closing of the freezer door or freezer compartment doors.