Preserving Food: Jams and Jellies

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Sweet spreads–butters, jellies, jams, conserves, marmalades and preserves–add zest to meals. They can be made from fruit that is not completely suitable for canning or freezing. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp.

Jelly is made from fruit juice and the end product is clear and firm enough to hold its shape when removed from the container.

Jam is made from crushed or ground fruit. The end product is less firm than jelly, but still holds its shape.

This circular deals with the basics of making jellies and jams, without adding pectin. Recipes for making different spreads can be found in other food preservation cookbooks. Recipes for using added pectin can be found on the pectin package insert sheets.

Judy A. Harrison
Elizabeth L. Andress
University of Georgia