INGREDIENTS

INSTRUCTIONS

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 and 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 underripe.
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 contain 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 noncaloric 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.
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 headspace, 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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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