SELECTION OF FRUITS AND VEGETABLES FOR JELLIES, JAMS, MARMALADES, AND PRESERVES
In sorting and grading fruits and vegetables, the following qualities must be considered:
1. Wholesomeness
2. Cleanliness
3. Freedom from undesirable substances
4. Degree of perfection in shapes
5. Uniformity of sizes
6. Freedom from blemishes
7. Desirable aroma, color, flavor and texture
8. Nutritive value
A mixture of slightly underripe and ripe fruits is best for jelly-making. They are high in acid and
pectin content. If overripe fruits are used, the pectin changes into pectic acid. Pectic acid will not form
into jelly. Too green fruits, on the other hand, will not have enough flavor.
LET US DEFINE:
1. Jelly – is a food that is soft, elastic, transparent, made from fruit juice, boiled with sugar.
2. Jam – is a food made by boiling fruit pulp with sugar until thick.
3.. Marmalade – is a clear, jelly-like mixture in which shreds or thin slices of fruits or peel are suspended.
4. Preserves – are whole small fruits or vegetables or pieces of large fruits or vegetables cooked in thick
syrup until clear, plump and somewhat translucent.
CHARACTERISTICS OF GOOD FINISHED PRODUCTS
A. JELLIES
1. Clear, transparent and have an attractive color.
2. Retain their form, quivers and do not flow when removed from their containers.
3. Retain the flavor and aroma of the original fruit.
4. Texture is tender.
B. JAMS
1. The color is bright, thick and smooth when spread.
2. Retain the natural flavor and aroma of the fruit.
C. MARMALADES
1. A good marmalade should be of jelly-like consistency and not syrupy.
D. PRESERVES
1. Sparkling and glistening.
2. Retain the natural color and flavor of fruits.
3. Plum, soft, and tender
