Jams and jellies are made primarily from fruits, which provide the natural sweetness and flavor.

Pectin, a natural substance found in fruits, acts as a thickening agent, helping jams and jellies to achieve their characteristic consistency.

Strawberry jam is made from strawberries, known for their vibrant red color and sweet flavor.

Sugar is added to jams and jellies primarily to enhance their sweetness and balance the tartness of the fruit.

The spoon test involves dropping a small amount of jam or jelly onto a cold spoon. If it wrinkles or forms a skin, it indicates readiness.

Jams and jellies should have a pH between 2.0 and 2.5 to prevent spoilage and ensure safety.

Jams have a thicker, spreadable consistency due to the presence of crushed fruit, while jellies have a clear, firm texture due to the use of fruit juice.

Orange marmalade is made from oranges, particularly Seville oranges, known for their bitter-sweet flavor.

Lemon juice is added to jams and jellies to lower the pH and create an acidic environment that inhibits the growth of bacteria and mold.

Jams and jellies can be stored in a cool, dark pantry at room temperature for extended periods of time.

Sterilizing jars and lids in a boiling water bath is the recommended method to ensure they are free from bacteria and contaminants.

Skimming foam removes impurities, such as proteins and waxes, that rise to the surface during cooking, resulting in a clearer and more refined final product.

Apple jelly is made from apples, particularly tart varieties like Granny Smith, which provide a well-balanced flavor.

Leaving 1/4 inch of headspace at the top of the jar allows for proper expansion during processing and prevents jars from breaking.

Processing jams and jellies in a boiling water bath helps to sterilize the product, kill any remaining bacteria, and create a vacuum seal for extended storage.