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Jams and Jellies

View “So Easy to Preserve” DVD, Disc 2 Jams and Jellies. The Jams and Jellies segment is about 30 minutes.

Familiarize yourself with the process of “hot water canning” by documenting the steps of processing. List additional critical control points as well such as altitude adjustments, trouble shooting etc. This process can be applied to the processing of all jams and jellies. You should document 25-30 detailed steps.

  1. Gather and clean all your tools (including hands) in hot soapy water before you begin.
  2. You will need to use new lids each time, but the rings can be reused as long as they are not blemished or rusted
  3. Boil jars, lids, and rings for 10 min to sterilize
  4. Use a large heavy bottom pan to cook your jam/jelly in
  5. Cleanest/”clearest” Jelly comes from fruit dripping not pressed or squeezed
  6. Return to a clean pot and add pectin
    1. Use the type of pectin your recipe calls for
    2. No sugar pectin or gelatin can be used to make sugar free/reduced sugar jams/jelly
    3. Jams/ Jellies have a chance of boiling over so use a larger then needed pot
    4. Cook until it can pass a sheeting test, of two drops coming together to “sheet” off a spoon
    5. Turn off heat and skim the foam
      1. The foam can be eaten but will cloud a jam/jelly
      2. Take your clean warm jars out of the water and fill to the required head space of 1”, ½” or ¼” depending on what your recipe calls for
        1. The proper head space is important because if too much oxygen is trapped under the lid it could cause oxidization.
        2. Using a clean damp cloth wipe the lips of the jars to clean them
        3. Using a lid wand place the lid on the jar but do not press them down
        4. Screw on rings until just finger tight
        5. Put rack into water canner so that jars do not touch bottom of pot
        6. Put Jars in leaving space so that they do not touch and so water comes about 2” above jars.
        7. Jars Must be upright the whole time
          1. Altitude is going to affect processing time (something that takes 45 min in New Orleans could take as much as an hour and a half in Denver) so check where you live to see what adjustments you will need to make
          2. Bring Jars and water canner up to a boil and then start the timer
          3. Must be boiling the whole time and do not let water get below the lid of the jar.
            1. Have a pot off to the side with extra already boiling water to add to the water canner
            2. Do Not Pour water on top of jars but around them
            3. When the time is done remove jars and keeping them upright put on a rack or towel to cool
              1. Do not place on a granite table top or other cool surface as this may cause the Jars to crack or burst
              2. Let cool naturally for 12-24 hours
              3. Check seals
                1. You will hear the seals “pop”
                2. Seals should be slightly bowed in and should not flex up and down
                3. If seals did not form you can re-process or use in the next few days
                4. For storage remove rings and store in a cool, dry, and dark space
                5. Once open will last about 1-2 months in the refrigerator
                6. IF YOU SEE ANY MOLDOR FUZZY WHITE MATTER ON TOP OF JAM/JELLY DO NOT EAT!
                  1. Just because you remove the moldy part doesn’t mean that it is safe to eat, as toxins from the mold will contaminate the whole jar.

Define the following “spreadable fruits” using the DVD’s definitions:


Jellies-

  • Made from fruit juices
  • Clear and Firm
  • Holds shape when cut but not tough

Jam-

  • Crushed or chopped fruit with sugar
  • Holds shape
  • Thick but less firm then a Jelly

Preserves-

  • Small whole fruit or uniform pieces
  • Clear slightly Jelled syrup

 

Conserve-

  • Jam-like spread
  • Made with a combination of fruits
  • May contain Nuts, raisins or even coconut

Marmalade-

  • Soft fruit jellies with small pieces of fruit and peel
  • Often contains citrus fruits

Butter-

  • Fruit pulp combined with sugar and spices
  • Spreads easy


Recipe for Jam/Jelly Project:

Title:     Orange Chili Marmalade                               Yield: 2 (8oz) Jars

 

Ingredients:

  • 9oz oranges (unpeeled), seeded and thinly sliced
  • Grated zest and juice of 1 lemon
  • 1.5 cups water
  • 2 dried habenero chili peppers
  • 2 ¼ cups granulated sugar
  • 2 (8 oz) half pint glass preserving jars with lids and bands

Procedure:

  1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Combine oranges, lemon zest and juice and water in a large, deep stainless steel saucepan, Bring to a boil over high heat, stirring constantly.
  3. Reduce heat and boil gently, stirring occasionally.
  4. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft.
  5. Remove and discard chili peppers.
  6. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.
  7. Ladle hot marmalade into hot jars leaving 1/4 inch headspace.
  8. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  9. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude.
  10. Remove jars and cool.
  11. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Critical control point’s sanitation and safety: You must sanitize your jars first even if it is the first time using them. Always fill to recommended headspace so that oxidization is less likely

Recommended shelf life: 6 months to 1 year

 

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  1. Production Journal | Grant Klover's Portfolio - June 15, 2012

    […] Item(s) you prepared: Orange Chili Marmalade […]

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