10 Unique Jelly and Jam Recipes (2024)

FAQs

What are 10 fruits that can be made into jam or jelly? ›

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.

(2)Most jam recipes call for a 1:1 ratio of fruit to sugar. I usually use a 75 % ratio, or 1 ½ pounds of sugar to every 2 pounds of fruit, unless the fruit is not very sweet, in which case, I adjust accordingly.

If you like making gelatin for dessert, the box often recommends not adding certain kinds of fruit, including pineapple, kiwi, mango, ginger root, papaya, figs or guava. People have a hard time getting the gelatin to solidify when they add these fruits.

Raspberries - one of the most popular, raspberries should be firm and dry with no juice or mildew. Rhubarb - outdoor rhubarbs have the best flavours. Look for rhubarb with firm stalks that aren't too large or rough. Strawberries - the most popular and versatile fruit for jams and jellies.

Pectin, naturally found in fruit is vital to make your jam set. With low-pectin fruits like strawberries, help them along by either mixing with pectin-rich fruit like gooseberries or by using jam sugar (with added pectin and citric acid).

Is one healthier than the other? Jam and jelly have virtually the same nutritional value, fruity taste, and spreadable texture. Thus, you can use them interchangeably.

Making jam without pectin is easy, you just have to cook it longer. This recipe produces a very thick, rich tasting jam, but if you like your jam a bit looser, cook it 5 minutes less than the suggested cooking time.

Pectin is a mucilaginous substance (gummy substance extracted from plants), occurring naturally in pears, apples, quince, oranges, and other citrus fruits. It is used as the gelling agent in traditional jams and jellies.

Which ingredients for jelly making that should have rich flavor? ›

Proper amounts of four ingredients, fruit, pectin, acid and sugar, are essential when making a jellied fruit product. Fruit gives each product its characteristic flavor and furnishes at least part of the pectin and acid for successful gels.

Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.

Less sugar may allow for greater bacterial growth. As a result, process times may be longer for these low-sugar or no-sugar jams and jellies. Some pectin products include preservatives to reduce bacterial growth, as well as to preserve color.

It may also fail to set due to insufficient cooking of the fruit resulting in inadequate extraction of pectin and acid. ii) Addition of too much sugar: If sugar is added in excess of the required quantity, a syrupy or highly soft jelly results. It can be corrected by adding fresh clarified juice rich in pectin.

The preferred fruits for making jelly: crabapples, sour apples, sour berries, sour cherries, grapes, Kumquats, and cranberries. These fruits contain sufficient amounts of pectin and acid to gel.

Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.

High Fructose Corn Syrup, Apple Juice, Corn Syrup, Cherry Juice, Grape Juice, Fruit Pectin, Citric Acid.