Making Jams, Jellies and Fruit Spreads at Home

By: Teresa Wiley, Family & Consumer Sciences Extension Agent,Cherokee County Center

If you close your eyes and envision fresh baked bread, most of us also see it topped with scrumptious jam or jelly. Making your own jams and jellies is not as complicated as many may think.

So Easy to Preserve makes the following distinctions between the various types of fruit spread:
Jelly- Clear and firm product that holds its shape
Jams – Thick sweet spreads mad by cooking crushed or chopped fruits with sugar
Preserves – Small whole fruit or uniform size pieces in a clear, slightly gelled syrup
Fruit butters - Sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Spices are often added.
Conserves - Jam-like products that may be made with a combination of fruits. They may also contain nuts, raisins, or coconut.
Marmalades - Soft fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly.

Pectin is the substance that makes fruit spreads gell. Fruit contains pectin, but the amount varies depending on the kind of fruit and the degree of ripeness. Most people making jellies at home use commercial pectin because less cooking time is required and the desired gell formation is easier to achieve. There are specifically formulated pectins on the market, that provide recipes using less sugar, artificial sweeteners and/or no added sugar. Freezer jams and jellies are especially good if you have the freezer space and if you prefer a fresh, uncooked flavor. All commercial pectins contain recipes and thorough directions for both cooked and freezer jams and jellies. Commercial pectics can be found in most grocery, hardware and discount stores near the canning jars.

An 8 or 10 - quart saucepot with a broad flat bottom is recommended to prepare the fruit spread before pouring it into clean, sterile canning jars. A boiling water bath is necessary for processing all fruit spreads. This is recommended to sterilize the head space, prevent mold growth, and ensure a tight seal.

When preparing your jellies it is best to prepare small batches. Double batches must be boiled longer and can cause loss of flavor, darkening and toughening of the jelly. For best results, make only one batch at a time.

There should be an abundance of fresh fruits to preserve into jams, jellies, preserves and butters this summer. For more details on making fruit spreads at home, call or stop by your County Extension Center.