K-State Research and Extension

search

You Asked It!

Tag: Jelly

Jam and Jelly Problems and Solutions

Posted on by Karen Blakeslee
peach jam
Source: NCHFP
Photo: KSRE RRC

Sometimes jam and jelly recipes just don’t turn out right. So here are some problems, causes, and prevention strategies.

Learn more about other problems and solutions for jam and jelly at https://nchfp.uga.edu/how/can_07/jellyproblems.html

 

PROBLEM CAUSE PREVENTION
Too soft Overcooking fruit to extract juice Avoid overcooking as this lowers jellying capacity of pectin
Used too much water to extract juice Use recommended amount
Incorrect amounts of sugar and juice Measure correctly
Undercooking jam or jelly mixture Follow cooking times exactly
Insufficient acid Lemon juice may need to be added
Making too large of a batch Make only one recipe at a time
Moving finished jars too soon Allow finished jars to sit at least 12 hours
Insufficient time before using Some fruits take up to 2 weeks to set completely

Making Jam & Jelly with Frozen Fruit

Posted on by Karen Blakeslee
Frozen blueberries
Frozen blueberries Photo: NCHFP

The following tips, from the University of Minnesota Extension, will help create successful jams and jellies from frozen fruit or juice:

  • The best frozen fruits for jams or jellies are blueberries, red and black currants, gooseberries and rhubarb.
  • Before freezing fruit, measure the fruit and label the container. Many fruits collapse as they thaw and may create an inaccurate measure.
  • Jams and jellies from frozen fruit and juice are better if no sugar is added before freezing.
  • When freezing fruit for jelly or jams, use 1/4 under-ripe and 3/4 ripe fruit.
  • Thaw frozen fruit in the refrigerator until only a few ice crystals remain. Follow directions for the type of jam you are making and follow the recommended proportions of fruit (measured before freezing), pectin and sugar.

When making jelly from frozen juice, thaw frozen juice in the refrigerator overnight. Measure juice and use it immediately in recommended proportions with sugar and pectin.

 

Why Fruit Jam Separates

Posted on by Karen Blakeslee
peach jam
Photo: KSRE

Fruit jam is a summer favorite to make from a variety of fruits such as strawberries or peaches. But after the work is done and the jars have processed and cooled, you may have fruit floating to the top. Here are some tips to help prevent this from happening.

  1. Always use ripe fruit.
  2. Crush the fruit into very small pieces.
  3. Cook the jam per instructions, do not undercook it.
  4. After cooking, remove from heat, gently stir, off and on, for about 5 minutes, then fill jars.
  5. After processing, let the jars rest in the canner for 5 minutes before removing to cool.
  6. While still warm, check for separation. Lids should seal quickly. If separation is starting, turn jars upside down for about one hour, then right side up.
  7. Separated jam can be stirred up and enjoyed!

Source: Michigan State University Extension

 

Sand Hill Plum—State Fruit of Kansas

Posted on by Karen Blakeslee
Sand Hill Plum
Chickasaw plum fruit
Photo: Kansas Wildflowers & Grasses

Many native Kansans are familiar with sand hill plums as they grow in pastures and provide wind breaks across Kansas.

The sand hill plum, or Chickasaw plum (Prunus angustifolia) became the state fruit of Kansas in April 2022. Some refer to them as the American Plum.

The tart fruit is a popular choice to make jam or jelly.  When the fruit ripens, it changes from a green color to an orange-red blush color, then a dark red. Information to make a jelly, jam, fruit butter or just canning the plums can be found in the University of Wyoming publication, Preserving Food in Wyoming.

Source: www.kansasforests.org/conservation_trees/products/shrubs/sandhillplum.html

 

What is Marmalade?

Posted on by Karen Blakeslee

A marmalade is a sweet spread that is defined as a fruit jelly with small pieces or slices of fruit or fruit peel suspended in the jelly. Marmalades traditionally contain citrus fruit.

Citrus, such as oranges and lemons, have natural pectin. So many marmalade recipes do not include added pectin for form a gel. Therefore, a tested recipe is best to get the best results for a tasty home-canned marmalade. It is a balance of acid, sugar, pectin, and fruit to get the best result.

Marmalade recipes are available from the National Center for Home Food Preservation.

Orange Marmalade

What to do with Runny Jam or Jelly

Posted on by Karen Blakeslee
Fruit leather
Photo: NCHFP

Sometimes, is spite of best effort, the result of making a tasty jam or jelly is a runny mess. While it may be possible to remake runny jam or jelly, it may not be worth the effort. Just don’t waste it!

Runny jam or jelly can be used for pancake/waffle syrup or ice cream topping. Add it to a fruit smoothie along with extra fruit. How about making it into fruit leather? If you have a food dehydrator, this makes it easier to do. But it can be done in the oven. For jam, it is best to puree it in a food processor or blender to get a smooth product and it is easier to dry. For both jam and jelly, add some extra fruit for more flavor.

Information on making fruit leather from Washington State University gives good guidance on this project for all ages.

Source: University of California Cooperative Extension, El Dorado county

 

Making Jam & Jelly with Frozen Fruit

Posted on by Karen Blakeslee

The following tips will help create successful jams and jellies from frozen fruit or juice:

  • The best frozen fruits for jams or jellies are blueberries, red and black currants, gooseberries and rhubarb.
  • Before freezing fruit, measure the fruit and label the container. Many fruits collapse as they thaw and may create an inaccurate measure.
  • Jams and jellies from frozen fruit and juice are better if no sugar is added before freezing.
  • When freezing fruit for jelly or jams, use 1/4 under-ripe and 3/4 ripe fruit.
  • Thaw frozen fruit in the refrigerator until only a few ice crystals remain. Follow directions for the type of jam you are making and follow the recommended proportions of fruit (measured before freezing), pectin and sugar.

When making jelly from frozen juice, thaw frozen juice in the refrigerator overnight. Measure juice and use it immediately in recommended proportions with sugar and pectin.

Source: www.extension.umn.edu/food/food-safety/preserving/fruits/create-jams-and-jellies-from-frozen-fruit/

 

Floating Fruit in Jam

Posted on by Karen Blakeslee

After the work of preserving a favorite fruit jam, a common problem is fruit separating from the gel and floating to the top of the jar. There are several reasons this can happen:

  1. Using under ripe fruit allows excess air to remain trapped in the fruit.
  2. Fruit not crushed enough. Big pieces of fruit still contain excess air and float.
  3. Undercooking the jam. Follow good recipes for best results.

For tips on making jams and jellies, see: http://nchfp.uga.edu/how/can7_jam_jelly.html

For more causes and possible solutions to problems with jams and jellies, see:

http://nchfp.uga.edu/how/can7_jam_jelly.html

and

http://bit.ly/1USf37K

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University