UC Master Food Preserver Program
University of California
UC Master Food Preserver Program

Videos: Jam & Jelly

This collection of videos from University Extension offices nationwide explains how to make jams and jellies with full/low/no sugar. Note that many videos only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can jams and jellies. 

Research on food preservation is ongoing – recommendations may have changed since the release of some videos. Please refer to the National Center for Home Food Preservation for the most current recommendations.

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Jams & Jellies

Special Situations

Low/No Sugar

Freezer Jams

 

 

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