Franklin County

   May 2008
 

Preventing common problems in making jellies and jams

The most important way to prevent problems is to use a reliable recipe and follow it closely.

This includes measuring exactly, not altering the recipe, following the cooking times, not doubling the recipe, and correct processing and storage.

Sometimes we get a little careless when we are measuring ingredients, we throw in a bit extra for good measure, or we are a bit short of some ingredient. This could affect whether the finished product is a success or not. 

The correct proportion of fruit, acid, pectin, and sugar are needed for the best product. Following the cooking instructions is  important for the best jelly or jam.

Undercooking will result in a softer than desired gel. Overcooking or cooking too long can lead to the product being stiff, tough, sticky, having poor flavor or color, or a jelly containing crystals.

When the recipe is doubled, the boiling time is longer, causing the same problems mentioned earlier.

The jelly or jam, that is not going to be stored in the refrigerator or freezer, should be sealed and processed in a boiling water bath. The hot jelly should be poured quickly into clean prepared jars to prevent bubbles or cloudiness. Leave ¼ inch head space. The top should be cleaned before a warm new flat top is placed on the jar and secured with a ring that is screwed on without using force to tighten, and processed according to directions. Over tightening the ring could force the sealer off of the flat metal lid causing the seal to fail.  A failed seal can lead to mold or fermentation of the jelled product.

After processing most recipes suggest letting the jelly set without being disturbed for 12 to 24 hours to prevent breaking down the gel. 

Storing in too warm a place can cause “weeping” or darkening of the jelly or jam.  

When canning, safety is ensured by carefully following research-based recipes and instructions found in materials printed after 1989 by Extension services like University of Missouri, as well as United States Department of Agriculture. The Ball Blue Book is also a reliable source of tested recipes and information. The National Center for Home Food Preservation website www.uga.edu/nchfp/index.html  is another  excellent source of safe, reliable information on all types of home food preservation.

Return to the main Franklin County page
		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08