Unit 3: Cook Jams, Jellies, Marmalade, and Preserves

Topic: Problems in Jelly and Jam Making

Learning Outcomes:
1. Identify the different problems in jelly and jam
making

Concept Digest (Discussion)

Problems in Jelly Making

Problems are likewise encountered in the process of making

jelly. In the table below, the different causes of failures
in jelly making and their prevention are discussed

Condition (Product
Usable Unless Causes Prevention
Spoilage Indicated)
Fruit used is deep Fruit should be firm
green. ripe.

Fruit may have been Fruit should be

cooked to long before cooked only until
straining. it is tender.
Juice may have been
squeezed from fruit. Drip the jelly
through a cotton
Jelly is poured into flannel bag to
Jelly is cloudy
jar too slowly. obtain clearest
jelly.
A jelly mixture is
allowed to stand Next time, work more
before it was poured quickly.
into jars.
Upon reaching jelly
point, pour the
mixture into jars
and seal.
Jelly contains Using too much sugar. Mix the sugar
glass like thoroughly in juice
particles The mixture has been until completely
cooked too little. dissolved.

The mixture may have Cook a little

been cooked too longer.
slowly or too long.
Long, slow cooking
Undissolved sugar results in too much
which stuck to the evaporation of the
pan was washed into water content of the
the jelly as it was fruit.
poured.
Ladle jelly into the
If jelly is grape, jar instead of
the crystals may be pouring it. Or,
tartaric acid, the carefully wipe side
natural substance in of the pan to remove
grapes from which sugar crystals with
cream of tartar is a damp cloth before
made. filing jars.
 Allow juice to stand
in refrigerator for
several days; then
strain it through
two thicknesses of
damp cheesecloth
before preparing
jelly. Use canned
juice. If
sediment is at
bottom
of jar, carefully
pour juice off so as
not to disturb
sediment.

Fruit used has Use full flavored

little flavor. fruits; tree
ripened ones are
best.
Jelly was stored
Jelly is low in
too long. Jelly should not
fruit flavor
be stored for over
Storage area was a year.
too warm.
Storage area
should be cool,
dark and dry.

1. If bubbles are 1. Be sure to test

moving, jelly is for seal before
spoiling; usually storing jars.
the airtight seal
Jelly has has been broken. 2. Hold utensils
bubbles (Do not eat). close to top of
(may denote 2. If bubbles are jar and pour into
spoilage) standing still, air quickly.
utensil pouring
jelly is not held
close to top of jar
or jelly is poured
slowly.

Syneresis or None
“weeping” usually
occur in quick-
setting jellies and
is due to the
Jelly “weeps” quality of acid and
the quality of Store in cool,
pectin in the dark and dry
fruit. place.

Storage conditions
are not ideal.
 1. Too much pectin Use fruit which is
in fruit riper. If adding
2. Jelly is pectin, do not add
overcooked. as much.
3. Prolonged
cooking due to 2. Cook just
insufficient sugar enough. Do not
used to reach overcook.
Jelly is tough or
jellying stage. 3. When pectin is
stiff
not added, ¾ cup
of sugar per cup
of juice is right
amount for most
fruits. When using
measuring cup,
level off sugar
with straight edge
of a knife.

Yeasts grow on Test for seal

jelly when seal is before storing
not airtight jelly.
(usually noticeable
Jelly ferments in jar sealed with
paraffin) causing
the jelly to
breakthrough
paraffin and to
“weep”

Jar is not sealed Use vacuum sealing

properly, allowing nest time. Test
mold to grow on for seal before
Jelly molds surface of jelly. storing jelly.
May denote
spoilage; if growth
of mold is heavy.
Do not eat.

Problems in Jam-Making

In the table below, the different causes of failures in jam-

making are enumerated.

Condition Cause
Prolonged boiling
Too much acid
Slack Jam Too little acid
Too little pectin
Presence of mineral salts in fruits
Too much sugar in relation to pectin
Too long boiling time
Syneresis Insufficient cooling after filling
(Weeping or Use of discolored pulp Excessive use of
bleeding) buffers
Contamination with metals
Biological causes and mechanical injury
Too much acid Too little acid Prolonged
boiling
Crystallizatio Too much cream of tartar
n Too long standing in pan after cooking
Hard or Very hard water used in pre-cooking fruit
shrunken fruit or peel
(happens also Boiling of fruit or peel in heavy syrup
in marmalade) with insufficient pre-cooking
Excessive humidity of jam storage area
Contamination prior to sealing of jars and
Mold and yeast bottles
growth Low-soluble solid content of the product.
The danger line is 65% slack jam
Name: Date:

Title: Multiple Choice

Things to do:
Read the sentences carefully. Select the best answer and
write the letter on the space provided before the number:

___1. The following are reasons why jellies are cloudy,

EXCEPT;
a. Jelly is poured into jar too slowly
b. Using too much sugar.
c. Fruit may have been cooked to long before straining.
d. Fruit used is deep green.

___2. The following are causes of glass like particles on

jellies, EXCEPT;
a. The mixture has been cooked too little.
b. The mixture may have been cooked too slowly or too long.
c. Undissolved sugar
d. Jelly is poured into jar too slowly.

___3. Which of the following is the cause of low fruit

flavor in Jellies?
a. Jelly was stored too long.
b. The mixture may have been cooked too slowly or too long.
c. Undissolved sugar.
d. Too much pectin in fruit

___4. Which of the following is the cause of stiffness or

toughness in Jellies?
a. Undissolved sugar.
b. Using too much sugar.
c. The mixture has been cooked too little.
d. Jelly is overcooked.

___5. Which of the following is the cause of molds in

jellies?
a. Too much pectin in fruit
b. Jar is not sealed properly
c. The mixture may have been cooked too slowly or too long.
d. Jelly is poured into jar too slowly.

Assessment (Summative)

Activity: Essay
Things to do:
Answer the questions below. You will be graded according to
the following criteria: Content – 5 Mechanics - 5

a. What is the difference between Jams and Jellies?

b. What are the different causes of failures in jam-

making?

c. Why do you think we make jams and jellies from fruits?

Reference:
Competency-Based Learning Material, Food Processing NC II –
Processing Food by Sugar Concentration, Department of
Education.