Preserving Summer: Jams, Jellies, Chutneys and Relishes

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I am sure many of us are finding ourselves with a surplus amount of fresh produce. As home gardens, Framer's markets, and CSA boxes are currently overflowing with lovely looking fresh fruit and vegetables, my thoughts normally turn to preserving them for use later in the year.

My solution to all this
surplus produce is preserving – making jams, jellies, chutneys and
preserves is something we have gotten used to doing every year.
Although it’s just the three of us, our consumption on these items is
rather high.

We've been preserving for several years now and I thought it would be helpful to put up a detailed and comprehensive post with the several tips and tricks for preserving.

Jams, Jellies, Marmalades, Preserves and Conserves

This is the ideal way
to preserve fruit. Sugar is the main ingredient that preserves the
delicious summer fruits of choice. Exactly that is what a all of these
start with: delicious, succulent and ripe fruit.

Jams are made by crushing or grinding, whole fruit. They usually have a thick consistency due to high pectin content.
Jellies are made using the juices of the fruit. It is much stiffer that a jam and if cut it will hold its shape.
Marmalade is a jelly with pieces of cut fruit in it. Often citrus fruit like oranges, lemon or lime are the basis of a marmalade.
Preserves
is usually interchangeable with jam, but it often applies to cooked and
gelled whole fruit, which includes a significant portion of the fruit.
Conserves are made using a mixture of fruit, not necessarily fresh, and also contains nuts and citrus fruits.

Chutneys & Relishes

Chutneys originated in India and comes from the East Indian word chatni,
which means "strongly spiced," Chutneys are basically condiments which
usually consists of a mix of chopped fruits, vinegar, spices and sugar
cooked into a chunky spread.
Relishes are hardly cooked and use much less sugar. It is made by coarsely chopping fruit or vegetables, giving it a crunchier bite.

Although
both chutneys and relishes are interchangeable, often chutneys are made
using fruit and relishes using vegetables.

Sterilizing your Jars

Whether you are making a
jam, relish, chutney or a marmalade one thing that needs the highest
priority before you start is that everything you use, needs to be
scrupulously cleaned. The pan, spoons and most importantly the jars
should be scrubbed cleaned and wiped dry. Boil jars and lids to
sterilize them to prevent bacteria from getting into the jam/chutney
and spoiling it. You'll find detailed instructions on how to sterilize jars on my blog.

Jams, Jellies, Preserves and co. can be made with or without using pectin. Pectin is needed to allow the thickening or gelling of the jam. It is created from a compound, protopectin,
during the ripening of fruit and during the cooking of under-ripe
fruit. All fruits contain some pectin. Large amounts of pectin can be
found in apples, gooseberries, plums and citrus peel. Fruit like
rhubarb, blueberries, strawberries or cherries have very little pectin.

If using fruit with little pectin and you do not want to add
commercial pectin, the jams, preserves and co. will thicken or gel only
if it is combined with other pectin rich fruit or powdered or liquid
pectin is incorporated in it.

Jams and co. made without added
pectin will require longer cooking time and you might notice a slightly
different taste from those with added pectin. They also yield a less
finished product.

You will find that most recipes call for powdered
or liquid pectin. Purchase pectin fresh every year as old pectin may
result in poor gels. When preparing a jam, jelly & co. with
powdered or liquid pectin, it is vital to carefully follow the
directions accompanying the pectin product. Generally 50-125 ml of
liquid or 2 teaspoons of dried pectin to each 450g of fruit is
sufficient. The order of combining ingredients depends on the type of
pectin used. For successful preparation of pectin-added jams and co.,
accuracy of timing is very important. Begin counting time when the
mixture reaches a full rolling boil.

Sugar is another important ingredient in jams
and co. You can use any type of white sugar however; I find finer types
of sugar dissolve more quickly. I often use gelling sugar,
which is specifically used for preserves and contains pectin, in my
jams and co. It is very important to make sure that the sugar has
dissolved in the simmered fruit before it is