Canning 101: Everything you need to know about fruit spreads

This installment of Canning 101 will take on the challenge of preserving fruit in jams and jellies, the most commonly home canned fruit spreads. So grab your glass jars along with your canning thinking cap and hold on. Things might get messy.

There are six types of fruit spreads:

• Jellies are made from fruit juice. Though it adopts the primary fruit's color, jellies are usually translucent and of a firm consistency. Instead of J-E-L-L-O, think J-E-L-L-Y, with actual fruit nutrients.
• Jams are made from squished and squashed fruit, resulting in a lumpy, less firm substance than that of jellies. Apparently jam-makers' moms never chastised their children for playing with their food.
• Butters are made from a combination of heavy fruit sauces and seasonings. Choose your flavors carefully, there's a reason pumpkin spice butter gained notoriety over plum garlic butter.
• Conserves are made from a hodgepodge of different fruits. So yes, a concrete representation of the term tutti frutti (Italian, for all fruit) does exist.
• Preserves are made from fruit and syrup, like a food pilgrimage down a syrupy waterway across your pancake.
• Marmalades are made from small pieces of citrus fruits. Imagine if chunks of fruit were time-travelers suspended in a jelly space-time continuum, that's a mind-bending marmalade.
  

The secret formula: Fruit + Pectin + Acid + Sugar = perfect jelly or jam
The success or failure of a jelly or jam is based on four distinct components: fruit, pectin, acid and sugar combine to create the utmost desired texture.

Fruit is the actual meat and central flavor of the product.

Pectin refers to the chemicals responsible for the food's jelling transition from a liquid mixture to a gelatinous consistency. Fruits have a natural percentage of pectin, but it's often not enough for jelly or jam processing. Commercial pectins are available in powder and liquid forms to compensate for mixtures lacking in natural pectin.

The acid naturally found in fruit contributes to the final shape of the spread product. A pH level of 3.0 to 3.3 is ideal; anything more acidic may cause the product to sweat and anything less acidic makes for a runny spread.

Sugar makes up for 65 to 68 percent of jams and jellies. Not only does this ingredient sweeten the product's taste, but it also increases firmness and preservation quality. Follow this formula and your directions (which will specify specific amounts of each ingredient) like you would a Canning for Dimwits guidebook and you're golden.

The process of processing
Once the four perfectly proportioned components have melded together it's time to test the solution's thickness. This can be done through the sheet test for jellies (dip cold spoon in food, syrup should cool into a sheet on the spoon when ready to can) and the refrigerator test for jams (put plate of hot jam in refrigerator for a few minutes, if mixture jells it's ready to be canned).

Because fruits are high acid foods, jellies and jams adhere to the processing guidelines outlined in Canning 101: High acid foods. After skimming off the foam, add the solution to warm jars, leaving ¼ inch head space. Clean the rim before applying closures and placing the jars in a boiling water bath. Process for specified time and allow jars to cool overnight.

Jellin' and Jammin' Goods
Be sure to have all your required materials on hand before canning your fruit spread. Jelly and Jam recipes yield pint (16 oz) and half pint (8 oz) servings. We carry glass jars in both sizes. Stock up on your materials now and be prepared for canning happenings later.

Become a (fruit) Smash-Star
Next time you're worried about using all of your apples before they go bad, and are disgusted by the thought of another shelf of canned fruit, remember the spread option. Place an order for glass jars today, ready to be used for any food storage opportunity. Liven up your breakfast toast or your lunchtime sandwiches with a fresh and bold jelly or jam.