Jams and Jellies
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 bath canner.
Low or reduced sugar recipes and pectins are available to meet the growing demand by consumers.
Selected Recipes
- Blueberry-Spice Jam
- Carrot Cake Jam
- Reduced-Sugar Peach-Pineapple Spread
- Cranberry Conserves 2020
- Apple Honey 2020
- Lemon Curd 2020
- Cranberry-Claret Jelly 2020
- Prickly Pear Jelly 2020
- Spiced Orange Jelly 2020
- Apple Butter 2020
- Apricot-Pepper Jelly 2021
- Sweet and Hot Red Pepper Jelly 2021
- Paradise Marmalade 2021
- Spiced Cherry Jam 2021
- Cheery Cherries handout and recipes
- Strawberry Time 2021
- Ball Freezer Jams
- Uncooked Jams and Jellies
Handouts
- Methods and Recipes
- Jams and Jellies - the complete guide
- Boiling Water Bath Canning
- Steam Canning
- How to Sterilize Jars
- Problems with Jellied Fruit Products - causes and possible solutions
- Low Sugar Jams and Jellies
- Uncooked Jams