Make Jam and Jelly
DRAFT for review only!
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.
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- Methods and Recipes
- Jams and Jellies (PDF) - the complete guide
- Processing Jams and Jellies (PDF)
- Boiling Water Canning
- Steam Canning (PDF)
- How to Sterilize Jars
- Problems with Jellied Fruit Products - Causes and possible solutions
- Low Sugar Jams and Jellies
- Uncooked Jams (PDF)
- Apricot Jam without added pectin
- Berry Freezer Jam with powdered pectin
- Blueberry-Spice Jam with powdered pectin
- Reduced-Sugar Peach-Pineapple Spread