Cultivating Knowledge on the Flathead Reservation

Summer has arrived and so has our opportunity to preserve fresh fruits for jams, jellies and marmalades. Sweet spreads are a class of foods with many textures, flavors, and colors. They all consist of fruits preserved mostly by means of sugar and they are thickened or jellied to some extent. Fruit jelly is a semi-solid mixture of fruit juice and sugar that is clear and firm enough to hold its shape. Other spreads are made from crushed or ground fruit. Jam also will hold its shape, but it is less firm than jelly. Jam is made from crushed or chopped fruits and sugar. Jams made from a mixture of fruits are usually called conserves, especially when they include citrus fruits, nuts, raisins, or coconut. Preserves are made of small, whole fruits or uniform-size pieces of fruits in a clear, thick, slightly jellied syrup. Marmalades are soft fruit jellies with small pieces of fruit or citrus peel evenly suspended in a transparent jelly.

When preserving sweet spreads it is critical to prevent spoilage. Even though sugar helps preserve spreads, molds can grow on the surface of these products. Research now indicates that the mold which people usually scrape off the surface of jellies may not be as harmless as it seems. Mycotoxins have been found in some jars of jelly having surface mold growth. Mycotoxins are known to cause cancer in animals; their effects on humans are still being researched. Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile canning jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process for 10 minutes (for Lake County) in a boiling-water canner. More processing information can be found in MSU’s Montguide publication MT199609.

For best quality, it is recommended that all home-canned foods be used within a year. Most homemade jams and jellies that use a tested recipe, and have been processed in a canner for the recommended time, should retain best quality and flavor for up to that one year recommended time. All home-canned foods should be stored in a cool, dark, dry place, between 50-70°F. Over extended periods of time, however, changes in color, flavor, texture and nutrient content is inevitable. A typical full-sugar fruit spread should be safe to eat if the jar seal remains intact and the product shows no visible signs of spoilage. Opened home-canned jams and jellies should be kept in the refrigerator at 40°F or lower. “Regular” - or pectin-added, full-sugar - sweet spreads are best stored for one month in the refrigerator after opening. They may last longer depending on the specific product and how it is used. Freezer/refrigerator jams and jellies are a distinct category of products that have to be stored in the refrigerator (usually up to three weeks) or frozen for up to a year. Freezer jams also have to be stored in the refrigerator after thawing and will only retain good quality for three to four weeks after opening. They are subject to more “weeping” or separation of liquid from the gel than cooked jams and jellies.

For safe eating practices, store your opened jar of sweet spread in the refrigerator until consumed, and examine it frequently for signs of spoilage (like mold or yeast growth, or off-odors, including “fermented,” “alcohol” or “yeasty” odors). Discard the product immediately if any signs of spoilage are detected. More information on this week’s topic can be found at www.uga.edu and at www.montana.edu/publications. You can also contact the Flathead Reservation Extension office at (406) 675-2700, ext 1247 or send an email to flatheadreservation@montana.edu.