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Making Jams, Jellies, Fruit Preserves Lunch Learn 12 noon to 1 pm June 17, 2013 Need Help with Today’s Program? Help Desk: 800-442-4614 Phone in to today’s program Toll: ?630-424-2356 Toll Free: ?855-947-8255 Passcode: ?6774570# Program will be archived: /preservation.html Making Jams, Jellies Fruit Preserves Delicious fruits at the peak of ripeness? Time to make fruit spreads! Start with the right ingredients: Fruit – fresh and (most often) fully ripe fruit; or try canned or frozen fruit Pectin – plant carbohydrate (fiber) that can form a gel Acid – essential for gel formation and flavor Sugar – aids in gel formation and is a preservative Fruit can provide: fruit, pectin and acid all in one! Resources for Today Making Jams, Jellies Fruit Preserves (B2909; UWEX) National Center for Home Food Preservation /nchfp How do I….Make Jam Jelly With and without added pectin, remaking product, solving problems So Easy to Preserve Ball Complete Book of Home Preserving UW-Extension Web site: A-Z Index J=Jam Jelly – includes information for sourcing bulk ingredients Safe Home Food Preservation: Bulletins (recipes) Elevation guide Links to recommended websites Fresh Preserving (Ball Canning) Carrot Cake Jam Champagne Blush Jelly Fresh Herb Jelly Ginger Pear Preserves Kiwi Daiquiri Jam Mom’s Apple Pie in a Jar Orange Chili Marmalade Strawberry Lemon Marmalade Strawberry Margarita Preserves And about 80 others! What’s in a name? Jam –thick, smooth mixture of fruit and sugar Fruit butter - smooth, creamy spread made by slowly cooking fruit pulp and sugar Preserve – chunks of fruit suspended in a soft jelly Conserve – combination of fresh and dried fruits and nuts Marmalade – a suspension of fruit peel and pulp Jelly – clear juice suspended in a tender gel Fruit Usually fruit is used at the peak of ripeness Don’t be tempted to use overly ripe or rotten fruit Under-ripe fruit can aid in gel formation Using canned fruit – use unsweetened fruit canned in juice Us