HEALTHY FRUIT JAM AND JELLY RECIPES - PEACH HUT

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HEALTHY FRUIT JAM AND JELLY RECIPES - PEACH HUT

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HEALTHY FRUIT JAM AND JELLY BUY ONLINE - PEACH HUT:

HEALTHY FRUIT JAM AND JELLY BUY ONLINE - PEACH HUT

Resources for Today:

Resources for Today Making Jams, Jellies and Fruit Preserves ( How do I… Freeze? Make Jam and Jelly ?) http://peachhut.in/

Jams and Jellies:

Jams and Jellies Fruit – fresh, canned, frozen or dried. Pectin – natural carbohydrate that causes fruit to gel. Acid – needed for gel formation. Sugar – preserves jellied fruit, helps form a gel & adds flavor.

Fruit:

Fruit Use just-ripe fruit for best flavor and quality Mix ripe and unripe fruit if you don’t use added pectin Overly ripe fruit will taste great, but may fail to set

Pectin:

Pectin Use natural pectin in apples, plums and grapes Add pectin to other fruits to ensure a good gel Add pectin to fully ripe fruit Liquid and powered pectin are not interchangeable

More about Gels:

More about Gels Dry & powdered pectins for different recipes Low- methoxyl pectins for low- or no products Powdered gelatin for refrigerator products

Acid and Sugar:

Acid and Sugar Added acid for success Measure sugar carefully Use honey or corn syrup sparingly Sugar substitutes can be used only in special recipes.

Boiling Water Canning…..:

Boiling Water Canning….. A MUST for jams and jellies Helps form a seal Destroys yeast and mold Is required for a shelf-stable product

Modifications :

Modifications No sugar gelatin recipes – keep these refrigerated (don’t freeze or boil) Freezer jams may not require processing Follow package directions carefully

When things just don’t work…..:

When things just don’t work….. Mold – imperfect seal Failure to set – too large a batch, incorrect proportions of ingredients Fading – storage place too warm or too lights; stored too long Fruit floats – Stir fruit mixture for 5 min before labeling into hot jars

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