Jelly

By: Brittany McAdams

 Definition
• article of food
consisting chiefly of
gelatin
 Origin
• The making of jam
and jelly probably
began centuries ago
in the Middle Eastern
countries
 Origin
• The use of cane
sugar to make jam
and jelly can be
traced back to the
16th century when the
Spanish came to the
West Indies where
they preserved fruit.
 Origin
• Books on jam-making were
published by the late 17th
century. In the United States,
early New England settlers
preserved fruits with honey,
molasses or maple sugar.
Pectin extracted from apple
parings was used to thicken
jellies.
• In 1897, Jerome M. Smucker
first pressed cider at a mill in
Orrville, Ohio. Later, he
prepared apple butter too,
which he offered in crocks that
each bore a hand-signed seal
-- his personal guarantee of
quality.
 Recipe: How Its Made

• Jams and jellies are made from a variety of

fruits, either single or in combination.
• Sugar or high fructose corn syrup, or a
combination of the two are added to the fruit to
sweeten it.
 Recipe: How Its Made
• Ingredients
• Fruit - preferably fresh, but frozen (without syrup works, too)
• Pectin (it's a natural product, made from apples and available at grocery
stores (season - spring through late summer) and local "big box" stores. It
usually goes for about $2.00 to $2.50 per box. See here for more
information about how to choose the type of pectin to use.
• Jar funnel ($2 at Target, other big box stores, and often grocery stores; and
available online - see this page) or order it as part of the kit with the jar
grabber.
• Sugar - About 4 cups of dry, granulated (table) sugar. Yes, you can
substitute an equivalent amount of honey or agave. For the no-sugar recipe,
click here
• Lemon juice - 1/4 cup per batch. While it is not always necessary , as
many fruits and berries have sufficient acidity to ensure a good gel or "set", I
usually add it, just to make sure, and it does not affect the flavor
 Recipe: How Its Made
• Equipment
• At least 1 large pot; prefer 16 to 20 quart Teflon lined
pots for easy cleanup.
• Large spoons and ladles
• 1 Canner a huge pot to sanitize the jars after filling
• Jars dozen 8 ounce jars including the lids and rings)
• Lids - thin, flat, round metal lids with a gum binder that
seals them against the top of the jar. They may only be
used once.
• Rings - metal bands that secure the lids to the jars. They
may be reused many times.
• Jar grabber (to pick up the hot jars)-
 Recipe: How Its Made
• Wash fruit, jars, lids.
• Crush the fruit
• Mix Pectin, Fruit,
Sugar together and
bring to a boil
• Skim foam off boiled
fruit mixture
• Sanitize Jars
• Fill Jars
• Enjoy!
Cookbooks
 Types of Jelly
• Chutney: Chutney is
a spiced condiment of
Indian origin (chatni is
the Hindi word for
strongly spiced) made
of fruit or vegetables.
It is typically served
as an accompaniment
to food, not as a
spread
 Types of Jelly
• Confitures: The
French word for jam,
found on jars
imported from France
and some other
European countries.
 Types of Jelly
• Conserve: Conserve
is a generally mixture
of more than one fruit,
often with added nuts
and raisins, that is
cooked until it
becomes thick. It is
used as a spread for
breads, pastries and
meats.
 Types of Jelly
• Fruit Butter: Fruit
butter, such as apple
butter or prune butter,
is fruit purée or pulp
combined with sugar,
lemon juice and
spices, slowly cooked
down to a smooth
consistency.
 Types of Jelly
• Fruit Curd: Fruit curd is a
creamy spread made with
sugar, eggs and butter,
generally flavored with
citrus juice and zest.
• Lemon curd is the classic
variety, but lime curd and
blood orange curd can be
found, as can other fruit
curds such as the
strawberry.
 Types of Jelly
• Fruit Spread: Fruit
spread is generally a
reduced-calorie
product made with
fruit juice concentrate
and low-calorie
sweeteners replacing
all or part of the
sugar.
 Fun Foods
• Jelly Beans
 Fun Foods
• Sandwiches
 Fun Foods
• Gummies:
• Gummy bears,
worms, etc…
 For More Information
• www.smuckers.com
• www.foodtv.com
• www.jellybelly.com
• www.jellyjamrecipes.com
• www.pickyourown.org