xt7j3t9d6k2k https://exploreuk.uky.edu/dips/xt7j3t9d6k2k/data/mets.xml   Kentucky Agricultural Experiment Station. 1937 journals kaes_circulars_003_302 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. 302 text Circular (Kentucky Agricultural Experiment Station) n. 302 1937 2014 true xt7j3t9d6k2k section xt7j3t9d6k2k O A \ Y .,.. ,;·_ .·
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S O · coLLEGE OF AGRICULTURE 0
f J ‘ Extension Division ,·
THOMAS P. COOPER, Dean and Director
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  CIRCULAR NO- 302 0
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JELLIES, JAMS, PRESERVES. AND
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I  MARMALADES  
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  Published in connection with the agricultural extension work *
carried on by co-operation of the College of Agriculture, Uni- '
r` _ versity of Kentucky, with the U. S. Department of Agriculture, J
F _ and distributed in furtherance of the work provided for in the E
x Act of Congress of May 8, 1914. /
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SCORE CARD FOR JUDGING JELLY  
General appearance ..,............................................................................................... 20 i`
C0lor—natural color of fruit. Q`
Clearness——clear and sparkling-—free from pulp, bubbles, i
mold or crystals. i
. Texture and consistency .......................................................................................... 40
Tender—cuts easily with a spoon—firm enough to retain _
its angles when cut or broken. Should be neither
syrupy, gummy, sticky, nor tough. Holds its shape
when removed from the glass.
Flavor ............................................................,.............,....... . .......................,.................. 30 `
Natural flavor of the fruit.
Container .............................................,........,.................,............................... . .............. 10 CU
Uniform and specified size——clear glass, clean, attractive, of
neatly labeled according to directions. m
Total score ....................,.......,.............................................,. 100 Pi
SCORE CARD FOR JUDGING PRESERVES (70
Fflllt .....,.........,..............,.....,.......................... . ............................................,................... 30 ry
Fruit should retain its original shape and color—should be 1
clear in color and translucent. Texture—should be ten- V K
der, firm, and plump. _» lc
Syrup ...........................................................,......................................... . ......,................. 10   ge
Bright in colo1·, clear, heavy, but not containing crystals   ` ‘
of sugar.   ih
Flavor .....,.............................................,.......,............................ . ...,................................ 30    
That of fruit-——not destroyed by use of too much sugar or `Qf _
overcooking. `  S1
Pack .............................,.........................................................,.......................,................. 30   of
Neatness and uniformity-—neatly arranged to make best  
use of space (fancy packs not acceptable).   ih
Proportion of fruit to syrup—jar full of fruit and fruit well   0,.
covered with syrup.  
Container—of uniform or specified size, of clear white glass.  
All containers should be clean, attractive, plainly and   di
neatly labeled according to directions. ¤§
....   1‘21
Total score ..........................,................................................. 100   Wi
SCORE CARD FOR JUDGING JAMS AND BUTTERS   six
General appearance ...............................,.................................................................. 10   (,1,
Color—natural color of fruit-no foreign substance or mold.   °
Texture ..................................................................................... . .................................... 40   IW
Smooth, thick, homogeneous, tender—not syrupy, gummy  4 (-3
nor tough.  
Flavor ...........’ . .................................................................................. . ...............l.............. 4 0  
Natural flavor of the fruit—not too sweet or strong from  
over cooking.  
Container ................................................................,........,...................A......................... 10 ij?  111
Of uniform and speciiied size—clear, white glass-——clean, Y; It
attractive, neatly labeled according to directions.   [
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Total score ......................................................,........,............ 100   65,
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  Circular N0. 302
20 .
40 T Jellies, Jams, Preserves, and Marmalades
By FLORENCE IMLAY and PEARL HAAK
30 ` Fruit sweets—jellies, jams, preserves, niarmalades, butters and
10 conserves—have a dehnite place in menu planning. The sparkle
of a glass of crabapple jelly, a dish of strawberry preserves or orange
_ marmalade may give interest to an otherwise colorless meal. The
100 piquancy of plum or blackberry jelly, orange preserves or rhubarb
conserve adds zest to bland foods. The tzlrtlless of gooseberry, cher-
30 ry or apricot sweets contributes that intangible something which
helps to make a meal complete. A bit of jelly or preserves may
I tempt a lagging appetite, make a new dish of left-over desserts or,
10 ‘ served with delicious rolls or hot biscuits. supply the dessert for
  the emergency meal.
30   Sugar is a concentrated food and an excellent source of energy.
  Since jellies, preserves and other sweets contain a high percentage
30 _   of sugar they should be used as a j)Z`t1`t of the allowance of sugar for
  the day. \\’hen generous servings of sweets are used, a light dessert .
  or one containing a small amount of sugar should be served.
  High-quality jellies and preserves can he easily made if definite
  directions are followed. Every housewife agrees that she would
_   rather have a few jars of perfect products than to have shelves filled
100   with products of poor quality. Many housewives prefer to can un-
  sweetened fruit juice in the summer or early fall and to make a few
10 if glasses of jelly at a time, during the winter as it is needed. Marma-
40   lades, jams, eonserves and some preserves also can be made from
  canned fruits.
40   JELLY
  A good jelly is clear, sparkling. transparent. contains no sedi-
10   ment nor crystals and has the natural color and flavor of the fruit.
 j lt is firm but tender, holds its shape but is tjuivery when removed
..,   from the glass. Pectin, acid and sugar in the right proportions are
100 _  €SS€HKl?:ll to make a good jelly. Some fruits contain both pectin and
  ucid in sufficient quantities to make the juice jell, while others are
tz
 _

 sf Kentucky Ex/ensioiz Circular No. 302
dehcient in either pectin or acid. The following fruits contain H
both pectin and acid in sufficient quantities to make a good jelly. a
" Sour apples Citrus fruits
Crabapples Slightly underripe grapes P:
Currants Slightly underripe loganberries 3
Gooseberries Slightly underripe blackberries
Sour plums Slightly underripe raspberries
Cranberries -
The following fruits are rich in acid bttt low in pectin and JL
therefore have to have pectin added to the juice in order to make
it jeu. °‘
Apricots Rhubarb O1
Cherries Pineapple P.
Strawberries Peaches ui
The addition of acid to pears and sweet apples makes it possible O1
to make a jelly from their juices. O]
Selection of Fruit. During tlte process of ripening, the pectin
of the fruit undergoes a chemical change and is turned into fruit sj
sugar. The good _jellying fruits that are just to the ripened stage L}
still contain much pectin and have developed a good flavor. Some S;
housewives prefer to use from one-fourth to one—half slightly under- pj
ripe fruit, to furnish the pectin to assure that the juice will jell, and ri
one-half to three-fourths well ripened fruits to supply the delicious
natural flavor and depth of color. All f`ruits should be sound and fr
firm. m
Preparatiotn 0f Fruit and Extraction of Juice. Wash fruit m
and remove hulls, stems or blossom ends. Quarter apples, using
the skin and core. and cut other hard fruits in small pieces. Crush
soft, juicy fruit in a kettle and add just enough water to prevent SO
burning, or about l cup of water to 2 or 3 quarts of fruit. Cut the m
less-juicy fruits in small pieces, using skins, seeds and cores. Place
in a kettle and add _just enough water to cover. Place a cover ou
the kettle and bring the product slowly to boiling point. Soft fruits
should not boil more than two or three minutes and hard fruits
just until tender.
To obtain a concentrated fruit juice, drain juice without stjueev-
ing, thru a wet, heavy muslin, or flannel bag or several layers of
cheesecloth. A second extraction may be made by covering the pulp
with water, bringing to boiling point and draining. The highest
quality of jelly is made from the first extraction of juice. However.

 jrrllies, _/ams, 1’r4·serves, and M armalades  
mmm Q1 very satisfactory product can be made from a second extraction or
lem" at mixture of the first and second extractions. Many housewives
prefer to use the pulp in making jam or butter, in place of making
a second extraction of juice for jelly.
Tests for Pectin. The relative proportion of pectin in fruit
H md juice may be deterrnined by the following simple tests:
njakc Alcohol Test (do not taste). Pour 2 or 3 tablespoons of
cooked fruit juice into a small container and add an equal amount
of ethyl alcohol (denatured alcohol). lf the fruit _juice is rich in
pectin, a solid mass of gelatinous material will quickly form (Fig-
Bsiblc ure A). U lf the juice is only_nroderately rich, several small particles
of gelatinous material will form (Figure B), and if poor lll pectin,
only a few tiny flaky pieces (Figure C).
PGCUH Epsom Salts Tex!. Add I/Q tablespoon of sugar and IA table-
) [Tull spoon of epsom salts to l tablespoon of the cooked fruit juice. Stir
» Si€1§0 the mixture until sugar and salts are dissolved and let stand without
$01116 stirring 5 minutes. lf mixture sets into a jelly-like mass in this
L11ld€1`· time, it indicates that the juice contains a sufliicient amount of pec-
ll, fmfl tin to make a good jelly.
liCi0ll$ If the juice does not contain sufficient pectin to make it _jell, a
d and fruit juice rich in pectin such as crabapple, a commercial or home» ·
nrade pectin may be added. A concentrated apple pectin may be
1 [mil made by the following directions:
using 4 pounds apples 2 lemons
omni W . y , » . 2 "““`“ ww
ash —l pounds of Him, tart, hard apples and remove the blos·
  som end. Slice apples and add juice ()f·lC1llO1lS. Boil mixture 20
( minutes and strain thru a jelly bag, without squeezing. Return
Place
fruits _ <’ ‘\
fruits  
.·er on      
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ers of i j `j s  
e pulp <:—····’ E li;. 5 T; T; - D _;
righest `JZ   ”'f
"`€"€"‘ Fig- A. Fig. B. Fig. C.

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ti I{r·21tuc/cy Ex/cnsfmz Cf)`(`IIf{l}`1\l(l. 302   r
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liquid to hre and boil rapidly until reduced to about llé pints. t mi
Pour into hot sterilized jars and seal. Use one cup of concentrated _ cr‘
apple pectin to 3 or #1 cups of fruit _juice deficient in pectin. su
Test for Acid. lf the fruit _juice has a decided tart or acid taste ml
it usually has sufficient acid to make it jell. Another method of Su
testing is to make a solution by mixing l teaspoon of lemon juice,
3 tablespoons of water and I/Q teaspoon of sugar and compare for [yi
acidity with fruit juice. lf the fruit juice is about as sour as the ih
lemon mixture, it contains sufficient acid to make jelly. lf the wi
juice has a subacid taste, an equal quantity of a tart fruit juice, a P;
few slices of lemon or a small quantity of lemon juice may be added. P;
Amount of Jelly to Cook, Housewives who pride themselves SP
on making high-quality jelly usually cook 3 to 4, never more than all
ii cups of fruit juice at a time. lf a large amount of jelly is made at lh
one time, the evaporation is so slow that a strong-flavored, dark-
colored, gummy-textured product is made. The kettle in which
jelly is cooked should hold at least four times the amount of juice
used.
How Much Sugar to Use. The proportion of sugar to use in
making jelly depends upon the amount of pectin in the juice. lf
a tart juice forms a _jelly-like mass immediately with the alcohol
test, or in five minutes with the epsom salts test, one cup of sugar
should be used to every cup of juice, but for a juice containing a
minimum amount of acid, three-fourths cup of sugar to every cup
of juice is sufficient to produce a jelly of good flavor and texture.
\~Vhen two extractions of fruit are made, the amount of sugar used
will be one»half to three-fourths the amount of juice, according to j
the tartness of the juice. Too much sugar makes a syrupy jelly and
too little a tough, gummy jelly.
When to Add Sugar. If liquid has been added in extracting
the juice, a better flavor and color are obtained when the _juice is
boiled long enough. before adding the sugar, to evaporate the sur- ll
plus liquid. In using hard fruits, such as apples, the excess liquid V'
will be evaporated when the juice has been reduced to about half.   ‘  
The sugar should be added slowly to the boiling juice and the mix-   ll
ture boiled rapidly. A juice of the proper acid and pectin content   lt
should _jell in 5 to 15 minutes. If the juice is boiled less than 5   P
`
I,
[.

   s _/yl/ies, _[ums, l’re.s·e1‘ve.r, and llI(L)`7'll(ll(l([C5 7
mg minutes after the sugar is added, tl1e sugar may not all dissolve and
icii A crystals may [01*111 after the jelly l1as stood [or a few weeks. l[ the
sugar and juice cook together too long, the sugar te11ds to cara-
mm melize, tl1e color of the jelly is darkened a11d tl1e flavor becomes
{ OI: strong. SiHlI}1€l`1Ilg the liquid causes a dark, strong-flavored jelly,
lice, Testing Jelly. It is very iHll)O1`l2lIlK that the jelly be removed
lor from tl1e stove at the right moment, because, il it it cooked too long,
the tl1e product is tough and leathery. A simple test which every house-
the wile can use is the sheet test. Take a little _juice il] a spoon or o11 a
e, a paddle, cool it slightly 2lll(l pour it ill`()lll tl1e edge of tl1e spoon or
iled. paddle. Y\’hen the drops run together and drop off tl1e side ol the
{ws spoon or paddle ill a flake or sheet the jelly is cooked sufficiently
han and should be removed from the flame. ll a lllCl`1llO1HC[Cl` is used
Q at the temperature will be 217 to 22l degrees F. or 103 to 105 degrees (J.
ark- `——;
hich -;7N _\`
uice EZ   :;;::2 `
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ohol 6
ugar _
ng a
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used _;¢"£; 2
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and  
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sting
cg is Filling the Glasses. Remoye the _jelly lroni the lire as soon as
Siii. it is done, strain and pour into hot. sterilized glasses, holding the
quid \’CSS€l an inch or two aboye the glass. ll` the _jelly is poured into
huj[`_ §`l2lSS€s from a distance, air is incorporated i11 tl1e jelly and tends to
mix. ` make the product cloudy or foggy. \\'hen the jelly is cold pour
item hor ]>211`€lil`il1 over the top. (Zoyer the glasses and store in a cool. dry
Tm 5 ` place.
`
I

 2  
8 Kmztuc/cy Exlension Cir(rulr1rN0. 302  
l
Causes of Some of the Common Difficulties in Making Jelly.   X.
l. Soft jelly.   C.
a. Insufficient amount of pectin or acid. due to the use of the wrong   S(
kind of fruit or over—ripened fruit. § 7
b. Too high a proportion of sugar to the amount of liquid.   ll
c. Insufficient cooking of juice. {
d. Long, slow cooking of juice. Q
2. Tough, gummy jelly. ll
a. Too low proportion of sugar to the amount of juice. it
b. Cooking too long. "
3. Cloudy jelly. X
a. Poor method of extraction of juice. \
b. Use of green fruit, such as apples, which contain starch. il
c. Pouring jelly into glasses from too great a distance above glass.
d. An excess of pectin in the juice.
e. Allowing jelly to cool before filling glasses. - lj
4. Dark, strong»flavored jelly. y
a. Cooking juice too long. r F
b. Cooking juice in too large a quantity. 1
5. Crystals in jelly. . [
a. An excess of sugar in proportion to the amount of juice. 1
V b. Insufficient cooking after sugar is added. (Juice should cook at U
least 5 minutes afte1· sugar is added.) .
6. Fermented jelly. . [i
a. Improper sterilization of glasses. ¥ i
b. Insufficient cooking of jelly. j
c. Improper sealing of glasses.
d. Storing in a warm place.
7. Moldy jelly. .
a. Improper sterilization of glasses.  
b. Paraffin not hot enough to sterilize top of jelly. 1
Labeling and Storing Jelly. Wash glass belore sticking on jo
the label. YVrite on the label the date on which the jelly was made j t
and the kind ol jelly. Store the jelly in a cool, dry place.  
Pmasnnvns f? c
Preserves are made by cooking the whole, sliced or quartered ji (
fruit in a heavy syrup until the [ruit is clear and semi-transparent. _“ f
The preserves should be plump, tender and have the natural color  
and flavor of the [ruit. The syrup should be thick and clear.   c
The big problem in making preserves is to permeate the [ruin   I
with a heavy syrup without shrinking or shriveling the product.   1
This is accomplished by boiling in a syrup until the fruit is tender ij i
and semi-transparent and allowing it to stand in the syrup in shal-   l
low pans* for several hours belore packing. ll the syrup is thin   [
• Covering the pan until the preserves are cool helps to make the fruit plump.   (
 }

 l jcl/ies, _]m11.r, Prescrve.v, and ilfztrnralrzrfes 9
l
y.   when the fruit is removed, it may be boiled rapidly to the desired
  consistency before pouring over the fruit. Cooling the cooked pre-
TOUS   serves quickly helps to give the Hnished product a better color and
  flavor than slow cooling.
i Berries, soft and acid fruits nray be cooked in a heavy syrup
f made by using just enough water to dissolve sugar, or about lg cup
water to 2 cups sugar. Heavier fruits such as pears, peaches and
watermelon should be started in a thin syrup made by using l cup
water to llé cups sugar. Fruit placed in too thick or dense a syrup
at hrst is apt to shrink and shrivel because its water is drawn out.
SS" After preserves have stood for 7 to l2 hours, pack the fruit in
hot, sterilized jars, heat the syrup in which the fruit was cooked to
boiling point, concentrate until it boils at 218 to 224 degrees F. and
i Hll the jars. Remove air bubbles with a small wooden spoon or
. paddle, process in a water bath 30 minutes at simmering point 1800-
l90° F., seal and store in a cool, dry place. A better finished prod-
lk at uct is obtained if a small amount or not rrrore than two quarts of
j preserves are made at a time than when a large quantity is cooked
I in a kettle.
JAMS AND FRUIT BUTTERS
jams are usually made by cooking small fruits, without renrov-
ing the seeds, with sugar until a soft, smooth, jelly-like consistency
is attained. Butters are made from the larger fruits. such as apples,-
; on pears, peaches, plunrs and grapes, which have been cooked and put
nade j thru a colander or sieve before adding the sugar.
  A general rule for the amount of sugar, is to use lé to   pound
l; of sugar to l pound of fruit, or JA; to l cup sugar per cup of fruit.
[cred if depending upon the amount of pectin the fruit contains and the
wm ‘· flavor desired. ‘
color   Cook the fruit until it begins to thicken or the surplus liquid is
’ evaporated before adding the sugar. Add the sugar slowly to the
fruit   boiling mixture, stirring until it is entirely dissolved, and cook
duct.   rapidly, stirring frequently, until a little of the mixture will remain
gnder ii- ill place when cooled. Care must be taken to keep jams and butters
shal-   from burning. \Vhen the fruit is cooked to the desired consistency
ihiu   [>0l1r into hot, sterilized jars. and seal, or pour into hot glasses and
  Fover with hot paraffin. Store in a cool, dark. dry place.
l

 1
10 [(021/itc/cy ljxlermioyi Cl)'(Tl.(](I}` No. 302  
MARMALADES AND CONSERVES  
Marmalades are similar to preserves but are usually made with . at
citrus fruit, alone or in combination with other fruits or vegetables. . B`
Conserves are a combination of several fruits with nuts or raisins tli
or both added to the mixture. The ingredients are cooked with in
sugar until the mixture has a jelly—like consistency. ol
RECIPES  
Apple Jelly. Y\’ash and (jtlztl‘tC1` crab or sour apples without il
paring or removing the core. l’ut into a kettle and add half as much W
Water as fruit. Cover, and cook slowly to remove as much ol the
jelly-making substances as possible. Strain the _juice and, if desired. A
make a second extraction and combine with the hrst. If the juice
makes a good pectin test use   cup sugar to a cup of juice. Boil
the juice 3 to 5 minutes to evaporate some of the liquid. Add the g
sugar gradually to the condensed juice and boil rapidly until the h
temperature of the mixture reaches 217 to 221 degrees 1*. (103-105 ji
degrees C.) and gives the sheet test. Skim and pour into hot steri-
lized glasses. Cool, cover with hot paraffin, label and store in a 1
cool dry place.  
Currant, Plum and Gooseberry Jellies may be made by follow-