Make Jam and Jelly

Jams and jellies are among the most popular items preserved at home.  Because most fruits are acidic (pH of 4.6 or lower), jam or jelly made with them can be processed in a boiling water canner.

Low or reduced sugar recipes and pectins are available to meet the growing demand by consumers.

Links below open in a new window.

• Methods and Recipes - National Center for Home Food Preservation (NCHFP)
• Jams and Jellies - UC Master Food Preserver Program
• Principles of Boiling Water Canning - Utah State Cooperative Extension (PDF)
• Steam Canning Acid Foods - UC Ag and Natural Resources (PDF)
• How to Sterilize Jars - NCHFP
• Problems with Jellied Fruit Products - Causes and possible solutions - NCHFP
• Reduced Sugar-Jams Fruit Spreads - NCHFP
• Uncooked Freezer Jams - Oregon State Extension (PDF)

Recipes (NCHFP)

• Apricot Jam without added pectin
• Apple Jelly without powdered pectin
• Blueberry-Spice Jam with powdered pectin
• Reduced-Sugar Peach-Pineapple Spread
• Complete List

More!  download recipes and handouts from our Wednesday evening demos.