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If it is jelly, with commercial pectin, fruit juice, sugar and . . .
Joined: Dec 31, 2005
Posted to Thread #30451 at 1:25 am on Aug 19, 2018
the bourbon is only in flavoring amout (like a couple of tablespoons), your jelly should be shelf stable.
Fruit juice, sugar and pectin becomes jelly due to a combination of sugar, acid and pectin (in fruit juice, and/or added). Preservation is due to a combination of: acid level (fruit juice is acid and most harmful organisms are kept from growing in a too-acid environment), sugar helps to keep water from harmful organisms so they cannot grow and heat kills off harmful organisms. Add the final step of boiling water bath processing and you have a quadruple control of stuff that might make your jelly go bad, so you have good jelly longer. Properly processed jelly can be edible for years, but will lose flavor after the first year of storage, and so will not be as tasty.
Jelly CAN be made with nothing but fruit juice and sugar; commercial pectin is not needed.
As your jelly has fruit juice, sugar, pectin (extra acid added in this) AND you did the boiling water bath processing. . . Your jelly is good for shelf storage room temps.
Remember to keep your headspace at 1/4 inch for the hardest seal during b-w processing.
I recommend you wash and your jars, label and date them for storage. Store with the rings OFF, so that if something should happen to your jelly you will see it. You can polish the jars with a little vinegar in water, so those jars will shine like jewels--this will also let you know if something grows and runs over the edges of the jars, plus the jars will be beautiful and sparkly for presents.
One added caution: Traditional peaches are generally considered high-acid fruit and therefore ok for boiling water bath processing. However, the newer low acid (aka sub-acid) peaches are NOT recommended for preserving by the University of California Division of Agriculture and Natural Resources as their acid content may be too low to hold harmful organisms in check.
A Proud "Master Food Preserver San Bernardino County" since 1996!
Other messages in this thread:
- 30451. Jam, Jelly and Canning Experts >>> Help. - MarilynFL - 1:07pm on 08/16/18 (10)
- Mistral is the real expert, but... - MariaDNoCA - 11:44pm on 08/16/18
- I have REALLY been trying to find the answer to your situation from the start. - Charley - 12:24am on 08/17/18
- Maria & Charley, thank you. I thought pantry storage also required correct pH, not just a seal. [NT] - MarilynFL - 12:31am on 08/17/18
- Acid levels affect gel formation - MariaDNoCA - 1:04am on 08/17/18
- pH level has more to do with things like tomatoes. I am not up on the - Charley - 11:27am on 08/17/18
- If it is jelly, with commercial pectin, fruit juice, sugar and . . . - mistral - 1:25am on 08/19/18
- Perfect! Thank you, mistral. Jars are going into the pantry. - MarilynFL - 11:58am on 08/19/18
- Very interesting about lower acid peaches. Did not know canning is not recommended. Thanks Mistral [NT] - CathyZ from Kauai - 2:16pm on 08/19/18
- Nor did I but it turns out you probably wouldn't have chosen them for jam anyway-- - Charley - 5:42pm on 08/19/18
- Yes, I am with you--those low acid peaches are not very good canned or jammed . . . - mistral - 7:01pm on 08/24/18