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Introduction
JAMS, JELLIES, marmalades, preserves and conserves are sweet spreads made from fruit or juice; they differ in firmness, clarity and ingredients. Jam is made from crushed or ground fruit and usually has a thick consistency. Jelly is made from fruit juice and contains no visible pieces of fruit. It is clear and firm enough to hold its shape when turned out of the jar. Marmalade is a soft gel with pieces of fruit and citrus peel. Cooking whole or large pieces of fruit in thick sugar syrup makes preserves. Conserves are a mixture of fruits, nuts and raisins.
Fruit spreads have high sugar content (55 to 70 calories per level tablespoon). Persons concerned about weight control or sugar consumption should use them sparingly. Low-sugar fruit spreads can be prepared from special recipes using non-nutritive sweeteners and gelatine or pectin substitutes. However, these products must be refrigerated or frozen to prevent spoilage because non-nutritive sweeteners cannot preserve fruit like sugar can.
The most important thing to keep in mind while making jams and jellies are the ingredients.
One of the queries by Kavita related to pectin. She wanted to know more about it and its usage. Pectin is necessary for thickening or gel formation. It is present naturally in fruit and is also commercially available in powderor liquid form. Pectin is formed from proto-pectin as fruit ripens or when unripe fruit is cooked. Apples, crab apples, gooseberries, citrus peel and certain plums contain large amounts of pectin. Other fruits like blueberries, strawberries, cherries and huckleberries contain little pectin and will thicken only if combined with fruit rich in pectin or combined with powdered or liquid pectin. Most recipes call for powdered or liquid pectin. Fresh pectin should be purchased yearly; old pectin may result in poor gels. Pectin is available in the grocery stores and in super markets. It is added during the final stages of the cooking and one should not cook for very long after having adding the pectin. Spreads made without added pectin require longer cooking and yield less. Acid must be present in sufficient amounts for a gel to form. If natural acid is lacking, lemon juice or citrus fruit may be added. Commercial pectin products contain organic acids, like fumaric acid.
Sugar helps gel formation, adds sweetness and acts as a preservative. Corn syrup can be substituted for half the sugar. A light-coloured, mild-flavoured honey can be used in place of one-third of the sugar. Too much honey or corn syrup will mask the fruit flavour and affect gel formation.
For best results, always use tested recipes from a reliable source. Measure ingredients carefully and follow directions. If you want a larger yield, prepare the recipe twice or as many times as necessary. Do not double the recipe since a larger quantity may not cook to the proper stage in the time suggested in the recipe. Likewise, do not cut the recipe in half. Many people prefer to make uncooked or freezer jams because they are quick and have a more pronounced fresh fruit flavour. Recipes for freezer jams are included with most pectin products. Have jars and lids ready before cooking the fruit mixture.
Jelly should be boiled rapidly, not simmered. Begin counting time when the mixture reaches a full rolling boil, one that cannot be stirred down. Pour hot mixture into sterile, half-pint jars leaving ¼ inch headspace. Wipe the rim of the jar with a clean, damp cloth; place a hot metal lid on the jar with the sealing compound adjacent to the glass and screw the band down firmly.
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Metro Desk,
The Hindu
6-3-879 & 879B, Begumpet, Hyderabad. 500 016
or just call Ph: 23403902
(Between 12 and 7 p.m.)
PRADEEP KHOSTA
Executive Chief, Taj Krishna
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