‘Jams & Jellies’
Dec 15, 2013 | 347 views | 0 0 comments | 39 39 recommendations | email to a friend | print
Polk County UT Extension has 2nd holiday workshop
During UT Extension Polk County’s second holiday workshop, participants learned the difference between the various types of sweet spreads and how to safely preserve those at home. From left are Kelly Underhill, Faye Ervin, Donna Hall, Marge Alford, Teresa Yates and Betsy Potts.
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Jams, jellies, preserves, marmalades, conserves! Which is it?

All belong to the sweet spreads family consisting of the basic ingredients of sugar and fruit. During UT Extension Polk County’s recent workshop, participants learned the difference between the various types of sweet spreads and how to safely preserve those at home.

Each group experienced making cranberry marmalade with fresh cranberries, oranges and lemons; pepper jelly made from green and red bell peppers and jalapeno peppers and apple conserve with apples fresh from the orchard, raisins and nuts. They learned the “ins and outs” of making sweet spreads and had samples to take home.

By completing the course they learned water bath canning equipment, techniques and safe food preservation principles.

Donna Calhoun, Extension agent and instructor, said, “With the renewed interest in home food preservation, there is certainly a need for education in this area. Many times home canning practices used in the past are not necessarily the current recommended methods.”

Completing the winter session were Kelly Underhill, Faye Ervin, Donna Hall, Marge Alford, Teresa Yates and Betsy Potts.

For information about this workshop or any UT Extension program, contact the Polk County Extension office at 423-338-4503. The Polk County UT Extension offers its programs to all eligible persons regardless of race, color, age, national origin, sex or disability.