Resources for Making Jellied Fruit Products

Brian A. Nummer, Ph.D.
National Center for Home Food Preservation
July 2002

Introduction
Each summer a bountiful crop of fruits arrive and the annual dilemma of what to do with them occurs. Jelly, jam, preserves, conserves, marmalades and fruit butters are an excellent way to preserve these fruits. All are made from fruit, preserved by fruit acid and sugar and thickened or gelled to some extent. A brief description of making jellied products was created by the University of Missouri Cooperative Extension System. Read or Listen to the article (approximately 2 min. Real Player™ Required).

Photo source: University of Missouri Cooperative Extension System. http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1461.htm

Safety of Jellied Products
Preservation of jellied products is primarily due to acidity and secondarily to sugar. Most fruits have sufficient acidity to make jellies safe. When using regular pectin or natural fruit pectin the acidity necessary to form a proper gel is well above the acid safety margin. Some modified pectins do not rely on acidity to help form a gel. For these products follow recipes from reliable science-based sources. Non-cooked jellied products, low acidity, or questionable acidity jellied products must be stored in the refrigerator or freezer.

The addition of sugar further inhibits dangerous microorganism growth. However, growth of some yeasts and molds can still occur. The USDA and the Cooperative Extension Service endorse a boiling water canning process for jams and jellies that will make the potential for mold spoilage as small as possible.

Processing Jams and Jellies
The process of making jams and jellies is a simple one as outlined from a University of Georgia Cooperative Extension publication (http://www.fcs.uga.edu/pubs/current/FDNS-E-37-1.html). Further information and recipes from the USDA Complete Guide to Canning are located on the NCHFP website (http://www.uga.edu/nchfp/how/can7_jam_jelly.html). An extension publication that includes basics of the different pectins has been published by the University of Nebraska (http://www.ianr.unl.edu/pubs/foods/EC448.pdf).

Making reduced sugar fruit spreads
A variety of fruit spreads may be made that are tasteful, yet lower in sugars and calories than regular jams and jellies. The following Cooperative Extension System bulletins from the University of Minnesota (http://www.extension.umn.edu/distribution/nutrition/DJ3469.html) and the University of Georgia (http://www.fcs.uga.edu/pubs/PDF/FDNS-E-43-12.pdf) have recipes and information for reduced-sugar fruit spreads.

Making jellied products from wild fruits
Many wild fruits make wonderful jellied products. An excellent source for Blackberries, Chokecherries, Crabapples, Currants, Gooseberries, Highbush cranberries, Pincherries, Rose hips, Sandcherries, and Wild grape recipes is found at http://www.extension.umn.edu/distribution/nutrition/DJ1089.html from the University of Minnesota Cooperative Extension System. Oregon State University has another publication on wild fruits at http://www.orst.edu/dept/ehe/preserve/fruits/50-536.pdf. Since most wild fruits are regional check with your state’s Cooperative Extension office for specific wild fruit information indigenous to your area.

Problems and troubleshooting jellied products

• What do I do if there's mold on my jellied fruit product? NCHFP
• Why did my jellied fruit product ferment, and what do I do? NCHFP
• What happens if my jam or jelly doesn't gel? NCHFP
• Ingredient Problems in Jelly and Jam N. Dakota State Univ.
• Common Problems in Jam and Jelly Making N. Dakota State Univ.

Miscellaneous resources

• Making Jam and Jelly From Frozen Fruit. N. Dakota State Univ.
• Using Honey and Corn Syrup in Jelly. N. Dakota State Univ.
• An excellent horticultural overview of wild berries can be found at http://www.hort.purdue.edu/newcrop/proceedings1999/v4-324.html.
• Kraft Sure-Jell® website has links to all Kraft recipes including Certo® and MCP® pectins.
• Ball (Alltrista): Fruit-Jell® Pectin, No Sugar Needed Fruit Jell® Pectin, Liquid Pectin.
• Pomona’s Universal Pectin Telephone and Hotline: 413-772-6816
• Mrs. Wages Pectins Home-Jell® Fruit Pectin and Lite Home-Jell® Fruit Pectin. A link to recipes can be found here as well.

Brian A. Nummer is Project Coordinator with the National Center for Home Food Preservation, Department of Foods and Nutrition, College of Family and Consumer Sciences and Adjunct Assistant Professor, Department of Food Science and Technology, The University of Georgia, Athens.

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.

Document Use:

Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included:

Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

References to commercials products, services, and information is made with the understanding that no discrimination is intended and no endorsement by the University of Georgia, U.S. Department of Agriculture and supporting organizations is implied. This information is provided for the educational information and convenience of the reader.

The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service, the University of Georgia College of Agricultural and Environmental Sciences offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability. An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Work Force.

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