Create flavorful jams, jellies from fresh berries

June 18, 2007
Carol Ann Burtness
Regional Extension Educator, Food Science
888-241-0720
Email: burtn002@umn.edu

As the fresh-berry season arrives, it's a great time to make those summertime flavors last with homemade jams and jellies.

Making jellied products is not difficult, but don't forget the following tips, from University of Minnesota food science specialists:

Choose ripe fruit that is free of bruises or mold. Whenever possible, use fresh fruit at room temperature to help dissolve the sugar.

Wash berries thoroughly, but don't allow them to soak, which reduces nutritional value and contributes to a soft product.

Follow a reliable recipe. Recipes packaged with pectin or jelly jars have been tested by professionals who understand how recipe ingredients interact. For example, professionals recommend using pectin that contains calcium for recipes prepared with artificial sweeteners such as Splenda (sucralose).

Do not reduce the amount of sugar. To get a good jellied product, the proper proportion of sugar, fruit and pectin is important. Sugar contributes flavor but is also a preservative because it helps prevent the growth of microorganisms. Granulated white sugar is usually used because other sweetener flavors can overpower the fruit's natural flavor and sweetness.

Process jellied products in a boiling water bath to prevent mold growth. Process jars for six minutes in pre-sterilized jars or 11 minutes in un-sterilized jars. The additional five minutes of processing can result in a weak gel, so it's best to use sterilized jars.

Sterilize by standing clean, empty jars upright on a rack in a boiling water canner. Fill the jars and canner with clean water to a level one to two inches above the tops of the jars. Bring the water to a boil and boil for 10 minutes. Keep jars in the water until they are ready to be filled. You can also save the hot water for processing filled jars.

Most homemade jams and jellies should keep their quality and flavor for up to one year if stored in a cool, dark, dry place. Jellied products should be safe to eat if the jar seal remains unbroken and the product shows no visible signs of spoilage from molds or yeasts.

Store uncooked (freezer) jams in clean jars or plastic freezer containers with tight-fitting lids and leave one half-inch of space at the top. The containers do not need to be sterilized if they are stored in the freezer, where they should last for up to one year, or the refrigerator, where they should last for up to one month.

(Carol Ann Burtness is a food science educator with University of Minnesota Extension)