Jams & Jellies
What goes better with a hot biscuit than a spoonful of tasty jam, jelly, or preserves? There is a wide variety of jellied products such as these as well as conserves and marmalades. Each has individual characteristics with the type of fruit used, the proportions of ingredients and the method of cooking. In general, the essential ingredients are fruit, pectin, acid and sugar.
Some fruits are low acid. Examples include all melons, bananas, and pineapple. Learn more in You Asked It!
Canning Jam and Jelly
- Preserving Apples - Kansas State University
- Conservas Frescas, Conservas Seguras, Manzanas - Kansas State University
- Preserving Cherries - Kansas State University
- Conservas Frescas, Conservas Seguras, Cerezas - Kansas State University
- Preserving Peaches - Kansas State University
- Conservas Frescas, Conservas Seguras, Melocotones - Kansas State University
- Preserving Strawberries - Kansas State University
- Conservas Frescas, Conservas Seguras, Fresas - Kansas State University
- Jam and Jelly Recipes - Clemson Cooperative Extension
- Fruits of Your Labor - Colorado State Forest Service
- Jams and Jellies from Native (Wild) Fruits - North Dakota State University Extension
- The Windbreak Cookbook - North Dakota State University Extension
- Fruit Butters - Oregon State University
- Uncooked Jams - Purdue Extension
- Let's Preserve: Jams, Jellies, and Preserves - University of Nebraska-Lincoln
- Making Jams, Jellies & Fruit Preserves - University of Wisconsin
- Create Jams and Jellies from Frozen Fruit - University of Minnesota Extension
- Preserving Food in Wyoming - University of Wyoming
- Dandelion Jelly, Refrigerator/Freezer only - University of Wyoming
Making Clear Juice for Jelly
Here's one method to make clear juice from fruit for a jelly. Thanks to Oklahoma State University!
Sweeteners Other Than Sugar
From University of Minnesota Extension:
Do not attempt to reduce the amount of sugar called for in traditional recipes. Reduction in the amount of sugar will interfere with gel formation and result in a product in which yeasts and molds can grow.
Corn syrup or honey can replace part of the sugar in jelly recipes. The flavor of the fruit may be overcome if too much honey or corn syrup is substituted. To substitute honey or corn syrup for sugar use these amounts.
- For no-pectin-added jelly — Corn syrup may replace ¼ of the sugar. Honey may replace ½ the sugar.
- For pectin-added jelly — Powdered pectin — Corn syrup may replace up to ½ the sugar. Honey may replace up to 2 cups of sugar.
- Liquid pectin — Corn syrup or honey can replace up to 2 cups sugar.
Making Jams & Jellies with Agave Syrup - Penn State Extension
