Food Preservation Technique 
                                                Class: Jams
                                                Michael Lucero MPH – Family and Consumer Science Extension Agent
                          Jams
                           •   Crushed or chopped fruit. 
                           •   Holds shape, yet spreadable.
                           •   Less firm than jellies. 
                          Four basic ingredients:
                                •Fruit
                                •Pectin
                                • Sugar
                                • Acid
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                          Fruit
                           •   Should be just at the ripe stage for best color 
                               and flavor.
                           •   Fresh, free of damage or decay, doesn’t have 
                               to be perfect since will be chopped up.
                           •   Can use frozen or canned if fresh not 
                               available (no added sugar).
                        Pectin- Powered/Liquid
                         •   Causes fruit to gel.
                         •   Some fruits like apples, lemon, blackberries contain 
                             enough natural pectin to make own gel.
                         •   Under-ripe fruit contains more than over-ripe. 
                         •   Commercial pectin made from apples or citrus fruit.
                         •   Liquid or powdered form - not interchangeable in 
                             recipes.
                          Sugar
                           •   Sugar is as important as fruit in jams and jellies.
                           •   Proper proportion needed with pectin and acid to make good –
                               never reduce amount.
                           •   Can make low or no sugar jams and jellies (special pectins for 
                               this purpose and recipes).
                           •   Acts as preservative preventing growth of most 
                               microorganisms.
                           •   Contributes to flavor.
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                          Acid
                           •   Needed for gel formation and flavor.
                           •   Acid content varies among fruits .
                           •   Higher acid in under-ripe fruits.
                           •   Generally bottled lemon juice is added .
                          Getting Started
                           1. Review tested recipe and instructions for canning
                           2. Plan time for canning
                           3. Select fresh ingredients
                           4. Assemble equipment
                          Resources for Tested Recipes
                        •   Colorado State University Extension
                        •   Preserve Smart - https://apps.chhs.colostate.edu/preservesmart/
                        •   National Center for Home Food Preservation - www.uga.edu/nchfp
                        •   So Easy to Preserve
                        •   Ball Blue Book: Complete Book of Preserving (1994 or newer)
                             www.freshpreserving.com
                        •   USDA Complete Guide to Home Canning
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                        Two Methods of Canning- Depends on pH       
                           •   Water Bath Canner
                                    •   Used with acid foods: pH of 4.6 or lower.
                                    •   Fruits, pickles, jams, jellies
                                    •   Tomatoes need to be acidified
                           •   Pressure Canner
                                    •   Used for neutral or low acid foods:   pH >4.6
                                    •   Meats, poultry, fish, milk, vegetables
                          Assemble Equipment
                                   •   Water bath canner or large pot with lid
                                   •   Jars and lids
                                   •   Jar lifter
                                   •   Lid wand
                                   •   Bubble freer
                                   •   Funnel
                                   •Timer
                                        Steps to Preserving Jams
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