JELLYING

(FOOD PRESERVATION)

May Ann B. Cuenca

Jellying

Jellying does not refer to the making of sweet fruit jelly (thats a form of canning).
Instead, 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 gelatinous substance is typically something like gelatin, arrowroot, or
agar. Aspic is probably the best known form of jellying, where meat is potted (see below)
in a combination of gelatin and meat broth.
Jam and jelly are made from fruit, fruit juice, sugar, and pectin. The main factor
preserving these foods is the acidity of the fruit. The acidity will prevent the growth of
the bacteria that causes botulism. Caution is advised when making jam/jelly from
borderline acid fruit such as banana, Asian pear, melon, and watermelon - these recipes
should be research- based and include added acid such as lemon juice or citric acid.
Canning jams and jellies in boiling water will kill other microorganisms and seal the jars
creating a vacuum. Canned jams and jellies are shelf stable.
Fruit jellies are semisolid, preserved mixtures of fruit juice and sugar. Jelly
making is a good way to preserve fruit flavors for enjoyment throughout the year. Fruit
jelly is a fairly easy-to-prepare product for the beginning canner and may be made at
home without much special equipment.
Ingredients
Substances essential for fruit jelly making are fruit flavor, pectin, sugar, acid,
and water. A pectin gel or jelly forms when a suitable concentration of pectin, sugar, acid,
and water is achieved.
Fruit flavor The fruit flavor is provided by the fruit juice. For some fruit jelly, a
mixture of different fruit juices is used. The fruit juice may also supply some or all of the
pectin and acid. Fruit juice is the source of water in jelly.
Pectin Fruits and their extracts obtain their jelly forming ability from a group of
substances called pectins. Pectin provides the three dimensional structure which results in
a jellied product. Pectin is formed from a parent compound, protopectin, during the
ripening of fruit and during the cooking of underripe fruit to extract juice. Fully ripe fruits
contain less pectin than partially ripe fruits. For this reason, some jelly recipes specify the
use of a portion of underripe fruit. All fruits contain some pectin. Apples, crabapples,
gooseberries, some plums, and highbush cranberries usually contain enough pectin to
form a pectin gel. Other fruits, such as strawberries, cherries, or blueberries, contain little
pectin and can be used for jelly only if: combined with fruit rich in pectin, or combined
with commercial pectin products (these methods are described under Short Boil jelly).
Test for pectin If jelly is to be made without added pectin, it is a good idea to test the
pectin content of the fruit juice with this easy method. Measure 1 tablespoon of rubbing
alcohol into a small glass. Add 1 teaspoon of extracted fruit juice and let stand 2 minutes.

If a good solid mass forms, enough pectin is naturally present in the fruit juice to form a
pectin gel. If only a small weak mass forms, there is not enough pectin to form a gel and
a commercial pectin should be used in the jelly making. Do not taste this mixture. Cane
sugar or beet sugar (both sucrose) is the usual source of sugar in jelly or jam.
Acid A certain level of acidity (below pH 3.5) must be present for a jelly to form. If
the fruit juice is not sufficiently acidic, a gel will not form. If too much acid is present,
the jelly will lose liquid or weep.
Test of acid: A rough index of the acidity of fruit juice is the juice's tartness. To form a
gel, fruit juice should be as tart as a mixture of 1 teaspoon of lemon juice and 3
tablespoons of water. If the fruit juice is not this tart, add 1 tablespoon of lemon juice for
each cup of fruit juice. Commercial pectin products contain organic acids, like fumaric
acid, which assure gel formation.
Sugar Sugar helps in gel formation, contributes flavor to the jelly, and at the
concentration of 55 percent by weight, serves as a preservative. Cane sugar or beet sugar
(both sucrose) is the usual source of sugar in jelly or jam. Corn syrup or honey can
replace part of the sugar in jelly recipes. The flavor of the fruit may be overcome if too
much honey or corn syrup is substituted. To substitute honey or corn syrup for sugar use
these amounts. For no-pectin-added jelly Corn syrup may replace of the sugar.
Honey may replace the sugar. For pectin-added jelly Powdered pectin Corn
syrup may replace up to the sugar. Honey may replace up to 2 cups of sugar.
Liquid pectin Corn syrup or honey can replace up to 2 cups sugar. Do not attempt to
reduce the amount of sugar called for in traditional recipes. Reduction in the amount of
sugar will interfere with gel formation and result in a product in which yeasts and molds
can grow.
Equipment
The following equipment may be needed depending on the method of jelly
preparation:
Large, flat-bottom kettles (6 to 8 quart size)
Cheesecloth
Jelly bag and stand
Colander
Jelly or candy thermometer
Canning jars with 2-piece lids
Filling Jars and Heat Processing
A research study conducted at the University of Minnesota demonstrated that
heat processing jelly for 5 to 15 minutes had no harmful effect on the products. Those
tested included ones made with liquid and powdered pectin, as well as traditional nopectin-added ones. In addition, the heat processing gives a better seal, and destroys mold
that may be present on the top surface of the product.

Recommended procedure
Use standard half-pint jars with 2-piece lids. Have jars clean and hot. Pack
product to within -inch of top, and seal. Heat process for 6 minutes in boiling water
bath canner (11 minutes for cold, unsterilized jars). Count time from when water returns
to boil.
Note: Jelly jars and paraffin are no longer recommended. An incomplete seal with
paraffin and the absence of a heat treatment may result in mold growth and toxin
production in the jelly. Persons continuing to use the paraffin/no water bath method
should be aware of the potential health risk.
Nutritive Value of Jelly
Because of its high sugar content, jelly is mainly a source of calories and should
be used sparingly by persons on weight control diets. One tablespoon of most jellies
contains 50 calories.
A new product for making jelly and jam with a lower sugar content is available
in supermarkets. It contains vegetable gums as thickening agents, preservatives to prevent
yeast and mold growth, and organic acids for acidity control. The calorie- reduced jams
and jellies made with this product must be stored in the refrigerator after opening.
Methods of Making Jelly
The two methods of making jelly follow:
Standard or long boil method Extracted juice and sugar are boiled long enough to
form a gel. This method should be used only for fruits that contain
an adequate amount of pectin. It is not possible to use commercially canned juices
because they do not contain sufficient pectin. This type of jelly has a richer flavor than
pectin-added jelly. The most difficult part of this method is knowing when the jelly is
done.
Short boil or pectin-added jelly Powdered or liquid
pectin, sugar, and extracted juice are combined and quickly cooked to make a gel. Use
extracted fruit juice from fresh fruit or commercially canned fruit juice. The order of
combining ingredients depends on the type of pectin used. When making pectin- added
jelly, it is most important to carefully follow the pectin product directions. Pectin-added
jelly uses more sugar and gives greater yield than jelly made by the standard method and
avoids the need to test for doneness.
Making Jams and Jellies
Sweet spreads are a class of foods with many textures, flavors, and colors. They
all consist of fruits preserved mostly by means of sugar and they are thickened or jellied

to some extent. Fruit jelly is a semi-solid mixture of fruit juice and sugar that is clear and
firm enough to hold its shape. Other spreads are made from crushed or ground fruit. Jam
also will hold its shape, but it is less firm than jelly. Jam is made from crushed or
chopped fruits and sugar. Jams made from a mixture of fruits are usually called
conserves, especially when they include citrus fruits, nuts, raisins, or coconut. Preserves
are made of small, whole fruits or uniform-size pieces of fruits in a clear, thick, slightly
jellied syrup. Marmalades are soft fruit jellies with small pieces of fruit or citrus peel
evenly suspended in a transparent jelly. Fruit butters are made from fruit pulp cooked
with sugar until thickened to a spreadable consistency.