PPT-Making Jams, Jellies, & Fruit Preserves

Lunch amp Learn 12 noon to 1 pm June 16 2014 Need Help with Todays Program Help Desk 8004424614 Phone in to todays program Toll  6304242356 Toll Free  8559478255 Passcode. Wash Mason canning jars halfpint or pint size in hot water with detergent and rinse well by hand or wash in a dishwasher If your re cipe calls for presterilized jars presterilize the clean jars by submerging them 10 minutes in boiling water The easi The flavor texture and color will be somewhat different Unless there is a health reason for limiting the sugar in the product it is recommended that the recipe be followed as is for the most successful product Each tablespoon of jam has only 32 calo Uncooked jams and jellies are di57375erent from regular jams in that they require no cooking of the fruit Since no processing is required these jams have to be stored in the refrigerator or the freezer instead of on a shelf 57374ey can be made from Mold growth causes product to be lost when it occurs In addition some research indicates that mold growth on fruit products may not always be as completely harmless as believed in the past USDA and the Cooperative Extension are endorsing a boiling w The Basics of Making Jellied Products. 1. Types of Sweet Spreads. Jelly. - . firm gel . made from . juice.. Jam. . - . sweet spread that . holds shape . - crushed or chopped fruit. .. Preserves - . UNCOOKED BERRY JELLY (about 6 half-pint jars) 3 cups unsweetened berry juice, fresh* or frozen GRAPE JELLY (about 5 half-pint jars) 2 cups lukewarm water 1 box regular powdered pectin Mix the pectin New Food Preservation . Project Resources. Leia Kedem, MS, RD. Jenna Smith, MPH, RD. Mary Liz Wright, MA. Nutrition & Wellness Educators. Accessing Project Manual. UI Extension website (. http://web.extension.illinois.edu. JELLYING. Jellying . is . a form of food. preservation where the food to be preserved. is cooked in a substance that forms a. natural gel, thereby inhibiting bacterial. growth by decreasing oxygen levels. The. Lunch & Learn. 12 noon to 1 pm. June 16, 2014. . Need Help with Today’s Program?. Help Desk: 800-442-4614. Phone in to today’s program. Toll:  630-424-2356. Toll Free:  855-947-8255. Passcode. The Basics of Making Jellied Products. 1. Types of Sweet Spreads. Jelly. - . firm gel . made from . juice.. Jam. . - . sweet spread that . holds shape . - crushed or chopped fruit. .. Preserves - . Project Resources. Leia Kedem, MS, RD. Jenna Smith, MPH, RD. Mary Liz Wright, MA. Nutrition & Wellness Educators. Accessing Project Manual. UI Extension website (. http://web.extension.illinois.edu. Jams . and . Jellies. Empowerment Through Education. Today’. s . Topics. How to safely prepare jams and jellies. From fruit or juice. Essential ingredients. Cooked or uncooked . Problem solving. Use the principles of safe food preservation when canning and freezing jams and . Making Jams, Jellies, & Fruit Preserves Lunch & Learn 12 noon to 1 pm June 16, 2014 Need Help with Today’s Program? Help Desk: 800-442-4614 Phone in to today’s program Toll:  630-424-2356 Jams . and . Jellies. Empowerment Through Education. Today’. s . Topics. How to safely prepare jams and jellies. From fruit or juice. Essential ingredients. Cooked or uncooked . Problem solving. Use the principles of safe food preservation when canning and freezing jams and .