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Sweet spreads are a class of foods
with many textures, flavors, and
colors. They all consist of fruits
preserved mostly by means of sugar
and they are thickened or jellied to
some extent. Fruit jelly is a semi-solid
mixture of fruit juice and sugar that is
clear and firm enough to hold its
shape. Other spreads are made from
crushed or ground fruit.
Jam also will hold its shape, but it is
less firm than jelly. Jam is made from
crushed or chopped fruits and sugar.
Jams made from a mixture of fruits
are usually called conserves,
especially when they include citrus
fruits, nuts, raisins, or coconut.
Preserves are made of small, whole
fruits or uniform-size pieces of fruits
in a clear, thick, slightly jellied syrup.
Marmalades are soft fruit jellies with
small pieces of fruit or citrus peel
evenly suspended in a transparent
jelly. Fruit butters are made from fruit
pulp cooked with sugar until
thickened to a spreadable consistency.
Ingredients
For proper texture, jellied fruit
products require the correct combination of
fruit, pectin, acid and sugar. The fruit gives
each spread its unique flavor and color. It also
supplies the water to dissolve the rest of the
necessary ingredients and furnishes some or all
of the pectin and acid. Good quality, flavorful
fruits make the best jellied products.
Pectins are substances in fruits that form a gel
if they are in the right combination with acid
and sugar. All fruits contain some pectin.
Apples, crab apples, gooseberries, and some
plums and grapes usually contain enough
natural pectin to form a gel. Other fruits, such
as strawberries, cherries, and blueberries,
contain little pectin. They must be combined with
other fruits high in pectin or with commercial
pectin products to obtain gels. Because fully
ripened fruit has less pectin, one-fourth of the
fruit used in making jellies without added
pectin should be under ripe.
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Caution: Commercially frozen and canned
juices may be low in natural pectins and
make soft textured spreads.
The proper level of acidity is critical to gel
formation. If there is too little acid, the gel will
never set, if there is too much acid, the gel will
lose liquid (weep). For fruits low in acid, add
lemon juice or other acid ingredients as
directed. Commercial pectin products
certain acids which help to ensure gelling.
Sugar serves as a preserving agent,
contributes flavor, and aids in gelling. Cane
and beet sugar are the usual sources of
sugar for jelly or jam. Corn syrup and
honey may be used to replace part of the
sugar in recipes, but too much will mask
the fruit flavor and alter the gel structure.
Use tested recipes for replacing sugar with
honey and corn syrup. Do not try to reduce
the amount of sugar in traditional recipes.
Too little sugar prevents gelling and may
allow yeasts and molds to grow.
Jam and Jellies with Reduced Sugar
Jellies and jams that contain modified
pectin, gelatin or gums may be made with
non-caloric sweeteners. Jams with less sugar
than usual also may be made with
concentrated fruit pulp, which contains less
liquid and less sugar.
Two types of modified pectin are available
for home use. One gels with one-third less
sugar. The other is a low-methoxyl pectin
which requires a source of calcium for
gelling. To prevent spoilage, jars of these
products must be processed longer in a
boiling-water canner.
Recipes and processing times provided with each modified pectin product must be
followed carefully. The proportions of acids and fruits should not be altered, as spoilage
may result.
Acceptably gelled refrigerator fruit spreads also may be made with gelatin and sugar
substitutes. Such products spoil at room temperature, must be refrigerated, and should be
eaten within 1 month.
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Preventing Spoilage
Even though sugar helps preserve jellies and jams, molds can grow on the surface of these
products. Research now indicates that the mold which people usually scrape off the
surface of jellies may not be as harmless as it seems. Mycotoxins have been found in some
jars of jelly having surface mold growth. Mycotoxins are known to cause cancer in
animals; their effects on humans are still being researched.
Because of possible mold contamination, paraffin or wax seals are no longer
recommended for any sweet spread, including jellies. To prevent growth of molds and loss
of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch
head space, seal with self-sealing lids, and process 5 minutes in a boiling-water canner.
Correct process time at higher elevations by adding 1 additional minute per 1,000 ft above
sea level. If unsterile jars are used, the filled jars should be processed 10 minutes. Use of
sterile jars is preferred especially when fruits are low in pectin, since the added 5-minute
process time may cause weak gels.
Methods of Making Jams and Jellies
There are two basic methods of making jams and jellies. The standard method, which does
not require added pectin, works best with fruits naturally high in pectin. The other
method, which requires the use of commercial liquid or powdered pectin, is much quicker.
The gelling ability of various pectins differs. To make uniformly gelled products, be sure
to add the quantities of commercial pectins to specific fruits as instructed on each
package. Overcooking may break down pectin and prevent proper gelling. When using
either method, make one batch at a time, according to the recipe. Increasing the quantities
often results in soft gels. Stir constantly while cooking to prevent burning. Recipes are
developed for specific jar sizes. If jellies are filled into larger jars, excessively soft products
may result.
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