Slide 1 Let’s Preserve Jams, Jellies and Pickles Presented by: Julie Garden-Robinson, Ph.D., R.D., L.R.D., F.A.N.D. Professor and Food and Nutrition Specialist ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 2 Acknowledgments Many slides were Adapted from: Cooperative Extension - The University of Georgia –National Center for home food preservation Many of these slides were adapted from: Cooperative Extension - The University of Georgia - National Center for Home Food Preservation, led by Dr. Elizabeth Andress Some of the educational materials were made possible, in part, with funding from the U.S. Department of Agriculture’s Agricultural Marketing Service through grant AM190100XXXG028 ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 3 Today’s Topics • Ingredients and their functions and challenges related to jams, jellies and preserves • Pickling for a safe product. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________
16
Embed
Acknowledgments - ag.ndsu.edu · Slide 1 /HW¶V3UHVHUYH Jams, Jellies and Pickles Presented by: Julie Garden -Robinson , Ph.D., R.D., L.R.D., F.A.N.D. Professor and Food and Nutrition
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Many slides were Adapted from: Cooperative Extension - The University of Georgia – National Center for home food preservationMany of these slides were adapted from:
Cooperative Extension - The University of Georgia -
National Center for Home Food Preservation, led by
Dr. Elizabeth Andress
Some of the educational materials were made
possible, in part, with funding from the U.S.
Department of Agriculture’s Agricultural Marketing
Service through grant AM190100XXXG028
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 3 Today’s Topics
• Ingredients and their functions and
challenges related to jams, jellies and
preserves
• Pickling for a safe product.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 4
Raise your hand (using the hand icon by the
participant list or click “yes”) if you like jams
and jellies.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 5
Raise your hand (using the hand icon by the
participant list or click “yes”) if you have
preserved jelly or pickles.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 6
• Jelly
– Fruit juice + sugar
– Clear
– Firm enough to hold shape
– Flavorful, fruity and fresh taste
• Jam
– Crushed/chopped fruit + sugar
– Thick and sweet spread
– Less firm than jelly
Sweet Spread Terminology
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 7 Sweet Spread Terminology
• Preserves
– Small pieces of fruit in a clear,
gelled syrup
– Fruit should be tender and plump
• Conserves
– Jam-like product
– Made with a combination
of fruit and nuts,
raisins or coconut
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 8 Sweet Spread Terminology
• Syrups
– Made by cooking fruit juice or pulp with
sugar to a honey-like consistency
• Marmalades
– Soft jellies made of small
pieces of fruit or peel
– Transparent
– Usually made with citrus fruits
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 9 Ingredients
A successful product
will be made of a
proper ratio of:
• Fruit
• Sugar
• Pectin
• Acid
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 10 Considerations
When selecting fruit, consider:
• Color
• Flavor
• Acid
• Pectin
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 11 Example - Apple Butter – Test
for Doneness1) Cook fruit pulp with sugar and spices,