Preserving Your Bounty -- Jams and Jellies
(Posted on 9/24/2008)
Jelly, jams and preserves are all made from fresh fruit that has been processed to form a firm gel when cooled. The mechanism for the firm gel involves the plant material pectin, which is the glue that sticks plant cells together. The sugar content of jellies, jams and preserves is the reason we can use a low temperature preservation technique such as boiling water baths.