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Jam & Jelly Varieties for Winter CSA Members

Posted 12/19/2012 9:33am by Katy.

Blackberry Jam
Blue Italian Plum Jam
Blueberry Jam
Peach Jam
Santa Rosa Jam
Red Plum Jam
Strawberry Jalapeno Jam
Raspberry Peach Melba Jam
Strawberry Jam
Strawberry Rhubarb Jam
White Nectarine Jam
Red Tart Cherry Jam
Sweet Cherry Jam
Jalapeno Pepper Sauce
Concord Grape Jelly
Grape Jelly

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Q:  What is the difference between jam and jelly?

A:  Jelly is made by cooking the fruit in a sugar and water mixture.  The juice-fruit mixture is then strained to remove the fruit pulp.  Jelly is clear and firm enough to hold its shape when turned out of its container.  

Jam is also cooked in a sugar and water mixture, but it is not strained so there are pieces of crushed fruit in the jam.  Jam will hold its shape, but it is less firm than jelly.  

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Four ingredients are essential in the making of jams & jellies: 
Fruit provides the flavor and at least part of the essential pectin and acid needed to gel the product.

Pectin is contained in many fruits, some more than others. Under ripe fruits contain more than fully ripe. Extra pectin is often needed, especially for firmer jellies, and can be added in the form of commercial pectin. 

Acid is necessary for gel and flavor. Some fruits are low in acid and need additional acid, usually added as lemon juice. There is more acid in under ripe fruit.

Sugar helps to gel the product, as well as helping to preserve it and adding flavor. 

Tags: CSA, jelly