Publications: Jams & Jellies

This collection of documents from University Extension offices nationwide provides overviews of methods and examples of making jam, jelly and other fruit spreads. Note that some documents only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can high acid foods such as fruits, pickled products, as well as jams and jellies.

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

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Fruits

Apples, Utah State University Extension, 2017
Apples, Kansas State Research and Extension, MF 1187, 2015
Apricots, Utah State University Extension, 2010
Berries, Utah State University Extension, 2010
Making & Canning Berry Jam, Washington State University Snohomish County Extension
Preserving Summer Berries, Washington State University Clark County Extension
Blueberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00111, 2016
Cherries, Utah State University Extension, 2010
Cherries, Kansas State Research and Extension, MF 1180, 2015
Chokecherries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00113, 2013
Chutney, Penn State University Extension, Articles, 2019
Figs, Utah State University Extension, 2017
Fruit Pickles and Chutney, Oregon State University Extension Service, SP 50-757, 2017
Fruit Butters, Penn State University Extension, Articles, 2019
Fruit Butters, Oregon State University Extension Service, SP 50-304, 2013
Fruit Spreads, Iowa State University Extension and Outreach, PM 1366, 2015
Gooseberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00121, 2013
Grapes, Utah State University Extension, 2010
Highbush Cranberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00112, 2017
How to Can Sweet Spreads, University of Missouri Extension
Boiling Water Canning Lemon or Lime Curd, Utah State University Cooperative Extension, Publication FN/Food Preservation/2008-02, 2008
Canned Lemon Curd, Oregon State University Extension Service, SP 50-922, 2015
Nagoonberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00113, 2013
Peaches, Utah State University Extension, Publication FN/FoodPreservation/2019-01, 2019
Peaches, Kansas State Research and Extension, MF 1182, 2015
Pears, Utah State University Extension, 2010
Pie Fillings, Clemson University Cooperative Extension, Fact Sheet, HGIC 3160, 2010
Pomegranates, Utah State University Extension, 2010
Preserving Apples, Clemson Cooperative Extension, Fact Sheet HGIC 3120, 2015
Preserving Peaches: Canning, Freezing, Jam or Salsa, Clemson University Cooperative Extension
Preserving Rhubarb, Oregon State University Extension Service, SP 50-882, 2015
Red Huckleberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00107, 2015
Rhubarb Recipes, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00064, 2018
Serviceberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00122, 2015
Strawberries, Penn State University Extension
Strawberries, Purdue University Extension, HHS-806-W, 2015
Wild Strawberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00105, 2015
Watermelon Berries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00123, 2016

Low/No Sugar or Salt

Food Preservation Without Sugar or Salt, Colorado State University Extension, Fact Sheet 9.302, 2012
Low Sugar Jams & Jellies/Fruit Spreads, Oregon State University Extension Service, SP 50-646, 2013
Preserving for Special Diets, Oregon State University Extension Service, SP 50-646, 2013

Processing Jams & Jellies

Basics of Jelly Making, Clemson University Cooperative Extension, Fact Sheet HGIC 3180, 2007
Canning Sweet Spreads, North Carolina State University Extension
Complete Guide to Home Canning: Guide 7, Preparing and Canning Jams and Jellies, United States Department of Agriculture, 2015
Remaking Soft Jellies, Oregon State University Extension Service, SP 50-604, 2013
Ingredients Used in Home Food Preservation, Penn State University Extension, Code EE0164, 2019
Jams and Jellies, University of Georgia Extension, 2013
Jams and Jellies from North Dakota Fruits, North Dakota State University Extension Service, FN 590, 2018
Jams and Jellies from Native (Wild) Fruits, North Dakota State University Extension Service, FN 1423, 2019
Jams, Jellies, and Preserves with No Added Pectin, Oregon State University Extension Service, SP 50-777, 2014
Jams and Jellies: Problems and Solutions, Oregon State University Extension Service, SP 50-746, 2013
Jelly & Jam Recipes, Clemson University Cooperative Extension, Fact Sheet, HGIC 3200, 2005
Jelly, Jam, Spreads, Penn State University Extension, Code UK121, 2019
Jellies, Jams and Spreads, North Dakota State University Extension Service, FN 172, 2019
Making Jams, Jellies & Fruit Preserves, University of Wisconsin Extension Cooperative Extension, B2909, 2008
Making Jellies, Colorado State University Extension, Fact Sheet 9.303, 2011
Processing Jams & Jellies, University of Georgia Extension, 2019
Pretreatments to Prevent darkening of Fruits Prior to Canning or Dehydrating, Utah State University Extension, Publication FN/Preservation/2017-01pr, 2017
Steps in processing Jams and Jellies, University of Georgia Extension, 2019
Strawberries, Strawberries, Strawberries: Making Strawberry Jam, Clemson University Cooperative Extension
Troubleshooting Jelly and Jam Problems, North Carolina State University Extension
Using Clear Jel, University of Wisconsin Skagit County Extension, 2007

Savory

Preserving Those Colorful Garden Peppers, Penn State University Extension, Articles, 2018

Uncooked Jams & Jellies

Preserving Cranberries, Penn State University Extension, Articles, 2018
Uncooked Freezer Jams, Oregon State University Extension Service, SP 50-763, 2014
Uncooked Jams and Jellies, University of Georgia Extension, 2015