xt7cc24qm47v https://exploreuk.uky.edu/dipstest/xt7cc24qm47v/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_447 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 447 text Circular (Kentucky Agricultural Experiment Station) n. 447   2014 true xt7cc24qm47v section xt7cc24qm47v 32 ;
;lll(' 7
  JE l S, JAMS, PRESERVES,
elli-
1   AND
um
amor _
l1 is
. or
aim-
uml
’   L P .
*1L 1   P
wm   A ag or   · ~ . ~ g  
  ‘  ,_  A    »’;/3;*}     
P 5    ·- V ’ ’     ¢:»   P
W H   ¤       ~      
r `*'`   ii it •s, , M         ,  
    A X   1 , :' if K ·' • ¤l·l4 _. si.; A '   V  
_»_ i_ _ l     { l '__' ' { L V { _ j *1;
uml A L 24 ’~·;» .     ~ gl # ’ ‘        
. _       ‘ ~ , if i` » {P
l{l1ll· · A Q   ~   . ’·’· ;. —` ."‘» {E`;   ··  `° —’_’ '·’ t
      ——v-·     ’.   J, vi  
xx ’ Y · fici   =_   fl `_ Ny ` wxlpli/v_     / _ Ir V
  `L      2.1 i Jl ` i
[Kell A i`*~c,, A `     isi-·YZ’f°   ,   l
:   V KV its is A i P A ,,_,,,§¢""   ri
_ ‘ V xL,.~;cs..·=|¥$·•* .
ss ol r
shed ` 2
plugs ’
s Ion ~
isulis _
r Crrculor 447
wl in
so In Q
l` {Inv F C Y E
"im umvsnsnv 0 Ksmu K
College of Agriculture ond Home Economics
  I Agricultural Extension Division .
El', l
?“!l_';§€ ’ THOMAS P. COOPER, Deon und Director
lcts gf ,   ‘
[-9- 7 i 1
i

 CON:
` to T
J c0NTENTs r disl
J As ‘
GHC
Page
l Jelly ..................................................................................,.,..... 3 per
A quc
Summary of Steps in Jelly Making ..........................................   6 · YOL
t0
Jellies to ga with Meats ............4................................................. 6 the
‘ wir
Common Difficulties in Making Jelly and Their Causes ................ 7 - be
~ Preserves ...........................,.r.......,.....,....,.................................., 8
Jams and Fruit Butters ...,............................................................ ll me
, 0f
Marmalades and Conserves ..............................,....,.................... l2 wl
is
Scare Card for Judging Jelly ,......................................................, 'I4 SC
je
Score Card for Judging Preservcs ,,.., . .......,..............,......,............ `I4 {O
Sccrc Card for Judging Jams and Butters .................................... l5
{  f

 l
l
Jellies, Jams, Preserves, and Marmalades V
By Florence lmlay and Pearl J. l·laak
Fruit sweets such as jams, preserves, marmalades, butters, and
conserves have a special place on the menu. They can be used
to tempt the appetite, add color and zest to a meal, make a new at
. dish of left—over food, or supply the dessert for an emergency meal.
As they contain much sugar, they are an excellent source of energy
and should be used as a part of the sugar allowance for the day. j
You will probably agree that it is better to have a few jars of
perfect products than to have a great many jars filled with poor
quality products. By following the directions given in this circular T
. you can easily make good jellies and preserves. You may prefer
to can unsweetened fruit juice in the summer or early fall, and
_ then make a few glasses at a time, as it is needed, during the _
winter. Marmalades, jams, conserves, and some preserves, can
be made from canned fruits also.
Jelly _
Good jelly is clear, sparkling, and transparent. lt contains
neither sediment nor crystals, and has the natural color and flavor
. of the fresh fruit. lt is firm but tender, holding its shape, and
when turned from the glass it will quiver. To make good jelly it
T is necessary to have pectin, acid, and sugar in the right proportions. V
Some fruits contain both enough pectin and acid to make the juice 3
jell, while others are low in either pectin or acid, or both. The Z
following fruits contain both enough pectin and acid to make a j
good jelly. g
Tart apples Quince  
Crqbqppleg Citrus fruits Q
Currants Slightly underripe grapes
Gooseberries Slightly underripe blackberries,
Sour plums loganberries, raspberries, dewberries
· Cranberries
J The following fruits are rich in acid but low in pectin
J Apricols Rl’¤Ub¤¤'l¤ j
i Cherries Pin€¤pDlG
. Strawberries Peaches `
J  Elderberries, pears, and sweet apples do not have enough acid J
E for jelly making.

 4 .
Selecting fruit _ Acid
Fruits for making most jellies should be just at the ripened ‘
stage, but for berry or grape jelly it is ci good idea to use M4 to % `V enot
slightly underripe fruit to furnish the pectin, cincl % to 3A; well-  .. is tc
ripened fruit to supply the natural flavor and depth of color, See   spoc
· page 6. ‘ juict
l Preparing fruit and extracting juice mm
Wash fruit, and remove stems or blossom ends. Crush soft i SHS;
and juicy fruits in a kettle and add about l cup of water to 2 or j V
y 3 quarts of fruit. Cut the less juicy fruits in small pieces, using z  Ami
skins, seeds, and cores. Place them in a kettle and add just enough i
water to cover. Cover the kettle and bring the mixture slowly   Hm,
to boil. Boil soft fruits 5 to lO minutes, and apples and quinces   strc
2O to 25 minutes.   boy
To obtain a clear, concentrated fruit juice, drain without ’  TO j
squeezing through a wet, heavy muslin, or flannel bag, or several 2
layers of cheesecloth. _ Am
l Pectin test Z
V To determine whether a fruit juice has enough pectin for mak- SSC
ing a good jelly, pour from 2 to 3 tablespoons of cooked fruit juice A  Gm
into a small container and add an equal amount of ethyl alcohol mu
(denatured). lf the fruit juice is rich in pectin, a solid mass of V EH
gelatinous material will form (Fig. A). lf the juice is only moder- I
ately rich, several small particles of gelatinous material will form . T6!
- (Fig. B). lf the fruit juice is poor in pectin, many tiny pieces 1
will form (Fig. C). lf it is poor in pectin, add a commercial pectin rig
or a fruit juice, such as crabapple, which is rich in pectin. _ j ery
y sin
 V wlt
. `/;*.\§\   TQ
. <’ \\ ; $p‘
— 1 dr·
    ` 
Add % stick of cinnamon and l to l% dozen whole cloves T
to 4 cups of grape juice. Let boil in the juice for about lO minutes,  ·,
Tl‘\€¤ remove and add sugar, Continue cooking until The 'fll€V‘  lr 4`
mometer registers 222° F, or until the sheet test is obtained. Pour »
into hot sterilized jars.  

 7 l
Mint jelly T
_ l c mint leaves (chopped fine and l c apple juicc
O _ packed lightly)
5_ l c boiling water TM; 4; Sugar »
li j Pour the boiling water over the mint leaves and let stand for
G 1  one hour. Press the juice from the leaves and add 2 tablespoons
_  of this extract to the sugar and apple juice. Boil until the jelly V
F test is obtained, or to 222" F. Then add a few drops of green
j vegetable coloring. lf fresh mint is not available add 2 drops of F
C_ 5 peppermint just before removing the finished jelly from the fire. _
A  Pour into hot sterilized jars.
 C Rose geranium jelly
,   When jelly is about at the two—drop stage shown in Fig. D, add
D ‘  about l rose geranium leaf for ever cu of su ar used with apple
A  Y P Q
i  juice. Remove the geranium leaves when the jelly is done.
_? Lemon verbena leaves may be used instead of rose geranium '
' `   leaves.
‘ Common Difficulties in Making Jelly ond Their Couses
l. Soft jelly
;‘ 1 Not enough pectin or acid, because the wrong kind of fruit or T
,3 over-ripened fruit was used.
" Too much sugar to the amount of juice. _
_F   Too little cooking of juice.
.. `  Long, slow cooking of juice. .
V 2. Tough, gummy jelly ;
is l  Too little sugar to the amount of juice. Q
’F f  Cooking jelly too long. l
- Cooking too much juice at a time. ,
__ i 3. Cloudy jelly
lF F  Poor method of extracting juice.
`T » Use of green fruit, such as apples, which contain starch. j
 T, Pouring jelly into glasses from too great a distance above
the glass.
 . Too much pectin in the juice. ·
QS , Allowing jelly to cool before filling glasses. `
as, = 
?r_ j  4. Dork, strong-flovored jelly.
ur I  Cooking juice too long. ;
;¤  Cooking too much juice at a time. l ,

 U 4 8 HV
5. Crystals in jelly i  let s
Too much sugar to the amount of juice.   the t
Too little cooking after sugar was added. (Juice should cook Y  sirup
at least 5 minutes after sugar is added.)   in a
Using fruit from fully ripened grapes.   cool,
' 6. Fermented jelly   P€°‘
‘ Improper sterilization of glasses.  j,
Too little cooking of jelly. j 
Improper sealing of glasses. 2 l
, Storing in a warm place. j  M¤l‘
i _ é  peac
7. Moldy jelly   Sim,
Improper sterilization of glasses. ·  Shcj
Paraffin not hot enough to sterilize top of jelly. e_ njgj.
PI'€SBI’V8S V lim!
, jars_
Preserves are made by cooking whole, sliced, or quartered   mini
_ , . fruits in a sirup until the fruit is clear and semitransparent. Pre-  
serves should be plump and tender, and have the natural color and l_ P°°'
. flavor of the fresh fruit. The sirup should be thick and clear, and Q
should permeate the fruit without shrinking or shriveling and Q 
making the product tough. l 
Cook firm fruits such as peaches, pears, and watermelon rind,
in a thin sirup made by using l cup of water to l% cups sugar. is Quc
Cook berries in a heavy sirup made by using % cup fruit juice  ° Mal
. or water to 2 cups of sugar. Boil the fruit rapidly until it is tender ( wat
and semitransparent. Pour while hot into a shallow pan. Cover L to t
and let stand for several hours before packing. lf the sirup is Y Ren
too thin upon removing the fruit, boil rapidly to the desired con- J  unt
sistency, before pouring over the fruit. To help give the finished ·. hou
product a better color and flavor, cool cooked preserves quickly. V the
Pour sirup over the fruit, and seal at once with melted paraffin. A wat
lf the preserves are packed without reheating the sirup, process l int
them from l5 to 2O minutes in a water bath. I  Dm
Cherry preservesl  
Wash cherries, remove stems and pits. Save the juice and . 
use to make sirup. Place cherries in a shallow pan and cover with T ren
0 Cirup made by using l part sugar to l part cherry juice or watéf- i plu
Boil rapidly for l5-20 minutes. Remove from the heat, cover, Ghffl { i?
Q O
1 A few cloves and part of a stick of cinnamon may be added to cherry, peach, OV ;  JA
|D€Cl|’ p|'€S€l’V€S. ‘_l  DB

 ., 9 g
 E; let stand in a shallow pan 7 to l2 hours} Drain the juice from F ”
`  the fruit and pack the cherries into clean, hot, sterilized jars. Boil
k ,  sirup till thick and pour over cherries. Partially seal and process
t  in a water bath (2l2° F) l5 to 20 minutes. Seal and store in a
r  cool, dry place.
  Peach preserves2 ‘
" 2 qt sliced peaches 4 c sugar
·  4 c hot water
¥  Blanch peaches, remove the skins, and slice or cut in quarters. ·
  Make a sirup, using an equal amount of sugar and water. Cook
  peaches in the sirup until they are clear. Remove them from the y
  sirup and boil sirup 5 to lO minutes longer. Place peaches in a
l  shallow pan, pour the sirup over them and allow to stand over
  night or for several hours. Remove peaches from sirup, boil the
`j»  sirup until thick and pour over the peaches. Fill hot sterilized ·
  jars, partially seal, and process in a water bath (2l2°F) l5 to 2O
fl   minutes. Completely seal, and store in a cool, dry place.
Id {  Pear preserves2
ld 2 qt sliced pears 3 c sugar V
jd _ l lemon 6 c water
  l T salt
d, Wash and peel pears, removing stems and blossom ends.
r. ~  Quarter and drop into 4 cups of water to which salt has been added. »
ze v  Make a sirup by boiling sugar and the two remaining cups of ’
ar ` water together for 3 to 5 minutes. Add pears and sliced lemon 4
ar K  to the sirup and cook until the pears are clear and transparent. 2
is   Remove the pears and place in a shallow pan. Cook the sirup j
1- I  until it is thick, then pour over the fruit and let stand for several  
ad R hours. Remove fruit and boil the sirup until thick, then pour over  
y. ;  the fruit. Fill hot, sterilized jars, partially seal, and process in a  
n. 4 water bath (2l2°F) l5 to 2O minutes. Completely seal, and store
SS A  in a cool, dry place.
I  Dcmson plum preserves F
  3 qt plums 3 c water 4 c sugar
ld - Select plums which are just ripe, or slightly underripe. Wash, ‘ F
lh j Fémove stems and pierce. Make a sirup of sugar and water, add _
  * plums and cook until the fruit is tender and clear. Pour into W
1 l .
it  `C0vering preserves until they are cool helps to plump the fruit. l
O"   JA few cloves and part of a stick of cinnamon may be added to cherry, peach, or j
1  Dear preserves.
n  3

 l0
shallow pans and let stand for several hours. Remove plums and Wah
boil the sirup until thick, then pour over the fruit. Fill hot, steril- L
ized jars, partially seal, and process in a water bath (2l2"F) l5 to gmk
20 minutes. Completely seal, and store in a dry, cool place. to I
_ Strawberry preserves (`I) xel
` l% qt prepared berries 3 c sugar this
Cover the bottom of a pan with half the sugar. Pour in the treat
berries, and cover with the remaining sugar. Let stand all night. boil
Place pan over a slow fire and heat until all the sugar is dissolved, desii
stirring carefully to prevent scorching. Bring to boil and boil rem<
rapidly for 2 minutes, stirring carefully to avoid crushing the ber- in s"
ries. Remove from the fire, and pour into a shallow pan. Cover part
with a clean piece of glass, and set in a sunny place for 2 or 3 store
days, or until the berries are plump and the sirup thick. Stir the
preserves frequently. Pack into hot, sterilized jars, partially seal,
and process 20 to 30 minutes in a water bath (2l 2°F). Completely
ji _ . seal and store in a cool dry place.
. Strawberry preserves (2) Wlll
l W at prepared berries 3 c sugar €nCl
Mix sugar and berries in a saucepan without crushing. Place pea
saucepan on the stove and heat slowly until the sugar is dissolved COIC
and the juice is extracted from the berries. Cook rapidly 8 to l0
minutes. Remove from stove and cover until preserves are cool, API
then pour into shallow pans and let stand overnight. Boil the
sirup until thick, pour over berries, and pack preserves in hot, steril-
ized jars. Partially seal and process in a water bath (2l2°F) for
l5 to 20 minutes. Completely seal, and store in a cool, dry place. '
Strawberry preserves (3) V Gp;
5 c prepared berries % c water ·. llte
4 c sugar
coc
Make a sirup by boiling 2 cups of sugar and the water. Add Por
3 Cups of strawberries to the sirup and bring to boil. Add the I cog
remaining sugar to the mixture, and again bring to boil. Then add .
the remaining strawberries, and let preserves boil 8 to l0 minutes. _ Plu
Remove kettle from stove and cover. When the preserves are i
cool, spread them in a shallow pan and let stand overnight. Place . wa
berries carefully in sterilized jars, boil the sirup until thick Cmd sta
pour over the preserves. Partially seal and process l5 to 20 mln- f lo
utes. Seal, and store in a cool place.  -. thi

 ll  
ldd Watermelon rind preserves A
ll" Using only the white part of the rind, cut into l—inch pieces.
tO Soak for 3V; hours in lime water made by adding l/5 ounce lime ‘
to l quart of water. Drain and place the rind in clear water for
one hour. Drain and boil in fresh water for lVg hours. Drain.
lvlake a sirup using 2 quarts water, 2 cups of sugar, and % lemon it
thinly sliced to each quart of rind measured before the lime-water
the treatment. Drop the watermelon rind into the boiling sirup and A ,
ll‘1T. boil for about l hour. As sirup thickens add lemon and spices, if A
Gd, desired. When somewhat thick or at a temperature of 220° F,
>oil remove from stovefcover and let stand overnight. Pack preserves
>€f- in sterilized jars, boil the sirup until thick, pour over preserves,
VGF partially seal and process l5 to 2O minutes. Completely seal and
F 3 store in a cool place. j
the
zal, `
Ely Jams and Fruit Butters
Jams are made by cooking small whole fruits such as berries,
with sugar until the mixture has a soft, smooth, jelly-like consist- V
ency.
Butters are made from larger fruits, such as apples, pears, l
ace .
ved peaches, plums, and grapes, which are cooked and put through a
,0 colander or sieve before the sugar is added.
aah Apple butter A
.6 7 Ib good cooking apples (20 to 2l l t ground allspice
ml` medium sized apples) IV; T ground cinnamon ;
{gr 3 c sugar l t ground cloves .
]C€` V 4 qt cider  
‘  Wash and slice the apples. Add the cider, and cook until the  
, apples are very tender. Press the fruit through a sieve to remove ‘
~. the skins and seeds. Add the sugar and spices to the pulp and
cook until thick and clear, stirring frequently to prevent burning.
"~dd Pour into sterilized jars, cool, cover with paraffin, and store in a
The l cool place.
add .
1teS. _ Plum butter .
dla I Wash the plums and put them into a kettle, and cover with
ldce V Water. Cook slowly until plums are soft. Remove them from the T
ddd Stove, rub them through a sieve, and measure the pulp. Add V2
“l'°‘ l lo % cup of sugar per cup of pulp. Cook mixture slowly until j
 -. thick and clear. Pour into hot, sterilized jars, and seal.
 

 l2  
Grape butter li G¤'¤P
Wash grapes, remove stems, separate pulp from skins and heat  
to boiling, adding as little water as possible. Cook until grapes i 
are soft. Then rub them through a sieve. Add W cup of sugar   N
per cup of pulp. Cook slowly for about 2O minutes. Pour into Q the <
· hot, sterilized jars and seal. jj bmki
. For a delightful flavor add l cup wild grape juice and pulp A  I CU
to l or lh quarts of cultivated grape juice and pulp.   Oran
Blackberry jam i ients
j Wash berries, heat slowly until some juice is extracted, and t  Add
cook until berries are thoroughly heated. Measure the pulp and .  Add
liquid, and for every pint of pulp add l cup of sugar- Cook rapidly T  Sddl
until thick, stirring to prevent burning. Pour into hot, sterilized  _ Rhul
jars, cover with paraffin and store.  
Marmalades and Conserves j 
$. q j Marmalades are made from a combination of fruits, or fruits Q- ‘
and vegetables cut in small pieces and cooked to a jelly-like con- orar
_ sistency. Citrus fruits are usually used in the mixture. `  rhul:
Conserves are a combination of several fruits with nuts or _  stan
raisins, or both, added and cooked with sugar until the mixture  I forc
has a jelly—|ike consistency. . hot,
Orange-lemon marmalade  _ Om,
6 OTGTIQES SUQCJF  
2 lemons l to 1% qt water Q
Wash and cut the oranges and lemons in thin slices. Cover E
with water and let stand overnight. Cook slowly until the fruit is A 
tender, then measure, and add an equal measure of sugar. Cook _  DUT
until the sirup gives the jelly sheet test and pour into hot sterilized A  ll'l€
jars. Seal and store. ’  lem
Orange-carrot marmalade A Eleg
3 carrots, medium 4 c sugar   n
2 OTGTIQGS ll C WG'l`€l' U  Gnd
Juice from 3 lemons W t salt ?'
Wash and scrape the carrots, and put through a food chopper, - 
using a medium blade. Steam until tender. Wash and peel the Q 
oranges. Cut the peeling into small pieces and boil in water until i' 
tender. Add the steamed carrots, sugar, lemon juice, and salt to i 
the orange mixture, and cook until the fruit is clear and the Sll'UP {
gives a jelly sheet test. Pour into hot, sterilized jars, seal, and  
store in a cool, dry place.  

 ` i3  
Y Grape conserve `
Gt   2 lb grapes 1Ai c raisins
¤ l orange M1 c nuts .
ES   6 c sugar l c water
Tr   Wash the grapes, remove the stems, and separate the pulp from
O Z, the skins. Cook the pulp slowly until the seeds are moderately
I  “ broken up. Remove from stove and rub through a colander. Add l
p I  l cup of water to the skins and cook until tender. Squeeze the
S orange and put the rind through a food chopper. Mix all ingred-
i ients together except the sugar and nuts, and boil until quite thick. `
id : Add the sugar, and cook until mixture nearly gives the sheet test.
qd _  Add nuts, remove from the stove, and pour into hot, sterilized jars. .
||y f  Seal and store in a cool, dry place.
Ed   Rhubarb conserve
l 3 qt rhubarb l orange .
’  6 c sugar l lemon (small)
, l c seedless raisins V2 c nuts
its 9 Wash the rhubarb and cut into lV2-inch pieces. Squeeze the
in- l orange and lemon and put the rind through a food chopper. Mix
S  rhubarb, orange, lemon rind, fruit juice, raisins, and sugar and let .
or _  stand V2 hour. Place on the stove and bring to boil. Let simmer
ire  . for about 45 minutes, or until it has a thick consistency. Pour into
. hot, sterilized jars and seal.
 . Orange—apricot conserve . A
 . V2 lb dried apricots l c nuts
  l orange 33A c sugar
{er   l small can crushed pineapple _
ig l Soak the apricots overnight and cook. Squeeze the orange and  
Ok ` put the rind through food chopper. Add orange juice and rind to  
gd S  the apricots and cook, stirring constantly, until orange rind is  
·  tender (usually l5 to 2O minutes). Cut nuts into medium-sized  
.  pieces. Add nuts, pineapple, and sugar to apricot-orange mixture
.2 ond cook until it gives a sheet test. Pour into sterilized jars. Seal,
c  and store in a cool place.
er, - 
the ;  ·
util il 
to 1  if
vp A (
ind   L
I ie

 14 i
Score Card for Judging Jelly j
_ General appearance .............................................................. 20 if G
Natural color of fruit ; Gm?
J Clear and sparkling—free from pulp, bubbles, or mold. ‘ 
Texture and consistency ............................ . ........................... 40 ;
Tender and firm enough to retain its angles when cut or ? TEN
broken. Should be neither sirupy, gummy, sticky, if ·
nor tough. Holds its shape when removed from the  
glass. l  Flav
Flavor .................................................................................. 30  
Natural flavor of the fruit l
g Con
Container .............................................................................. l0 ·
I Clear glass, straight sides, clean, attractive and neatly
labeled. A
Total score ...............,................................................ lO0  T
Score Card for Judging Preserves T
General appearance .............................................................. 20 .
. Clear and translucent, the fruit retaining its shape and V
color.  
Texture ..................................................................,............. 30 _
Tender, firm and plump
Sirup ...........................................,........................................ lO `
Bright colored, clear, heavy, containing no crystals, cov»» ,
ering fruit well.
Flavor .................................................................................. 30  
Natural flavor of fruit  
Container ..,.................................................,......................... lO  
Neat and uniform, of clear glass. Label clean, plain, `· 
and neat. .
Total score .............................................................   lOO  

 Z 15 l  
j Score Card for Judging Jams and Butters
20 . General appearance .............................................................. lO
  Natural color of fruit containing no foreign substance or
—t mold.
g Texture ................................................................................ 4O T
f Smooth, thick, and tender—neither sirupy, gummy nor
  tough
J  Flavor .................................................................................. 40
30   Natural flavor of the fruit
  Container .............................................................................. lO V
l0 ’ Of clear glass, label clean, plain, and neat.
_ Total score ..............................................,................. lOO
O0  1 A
20 .
30 _  
l0 i T
30  _
l0  
100   .

 U r U R ·
` a
. t  
, Eli
   
~ Cooperative Extension Work in Agriculture and Home Economics: College of Agriculture and N  
Home Economics, University of Kentucky, and the United States Department of Agriculture. V  
cooperating. Thomas P. Cooper, Director. Issued in furtherance of the Acts of May 8 and  
June 30, 1914. _V  
Lexington, Kentucky _ 
October, 1947 3
25M-10-47
l