|Jam Terms, courtesy
Jams - are thick, sweet spreads made by mixing crushed
or chopped fruits with pectin and sugar. They are generally less firm
Jelly - is usually made by mixing fruit juice
with sugar and pectin. A good product is clear and firm enough to
hold its shape when taken out of the container.
Preserves - are spreads containing small, whole
fruit or uniform-size pieces of fruit in a clear, slightly jelled
syrup, which is created by mixing the fruit sugar and pectin. The
fruit should be tender and plump.
Conserves - are jam-like products made from a
mixture of fruits. Conserves may also contain nuts, raisins or coconut.
Marmalades - are soft, fruit jellies containing
small pieces of fruit or peel. Marmalades often contain citrus fruits.
Fruit Butters - are sweet spread made by cooking
fruit pulp with sugar to a thick consistency. Spices are often added.
Jam Tips, courtesy of Schwan's
1. Wash jars and lids in hot suds and rinse well before using.
2. Keep jars hot until ready to fill. Try rinsing in the dishwashing
and keeping them hot until time to fill.
3. Place lids in a pan of hot water to soften seals. Keep lids
4. Fill jars to 1/2 inch of top. Wipe jar rims and glass threads
with clean damp cloth before putting on lids. Do not over-tighten.
5. You may follow the USDA hot water bath processing or invert
filled, sealed jars for 5 minutes, then turn upright. Jars and product
must be very hot to ensure a tight seal.
6. During hot water processing, make sure jar tops are covered
with 1 to 2 inches of water.
7. Allow product to cool to room temperature before storing.
8. Check lid by pressing middle of lid with finger. If lid springs
back, lid is not sealed and will need to be refrigerated.
9. Store product in cool, dark area to prevent darkening and fading
of the contents.
10. If berry products are too soft, use as a syrup or sauce over
desserts or ice cream.