Jams and Jellies

What goes better with a hot biscuit than a spoonful of tasty jam, jelly, or preserves? There are a variety of jellied products. Each type 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.

• Jam and Jelly Recipes
  • Preserving Apples pdf - Kansas State University
  • Conservas Frescas, Conservas Seguras, Manzanas pdf - Kansas State University
  • Preserving Cherries pdf - Kansas State University
  • Conservas Frescas, Conservas Seguras, Cerezas pdf - Kansas State University
  • Preserving Peaches pdf - Kansas State University
  • Conservas Frescas, Conservas Seguras, Melocotones pdf - Kansas State University
  • Preserving Strawberries pdf - Kansas State University
  • Conservas Frescas, Conservas Seguras, Fresas pdf - Kansas State University
  • Jams and Jellies from Native (Wild) Fruits pdf - North Dakota State University Extension
  • The Windbreak Cookbook pdf - North Dakota State University Extension
  • Fruit Butters - Oregon State University
  • Making Jams, Jellies & Fruit Preserves pdf - University of Wisconsin
  • Preserving Food in Wyoming pdf - University of Wyoming 
• Extracting Juice for Jelly
  Extracting juice for jelly - National Center for Home Food Preservation
  
  Here's one method to make clear juice from fruit for a jelly. Thanks to Oklahoma State University!

   
• Using Sweeteners other than Sugar

  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.

  Oregon State University states that 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.

  
  Reduced Sugar or Alternative Sweeteners

  • Making Reduced-Sugar Fruit Spreads - National Center for Home Food Preservation
  • Refrigerator Jelly with Splenda® - National Center for Home Food Preservation

   

• Problems and Solutions
  • Remaking Soft Jellies - National Center for Home Food Preservation
  • Stiff Jams or Jellies - National Center for Home Food Preservation
  • Causes and Possible Solutions for Problems - National Center for Home Food Preservation
  • Fruit Jam Separating? - Oregon State University
• Pectin Resources
  • Pectin Facts - Oregon State University
  • Making Jelly without Added Pectin - National Center for Home Food Preservation
  • Making Jam without Added Pectin - National Center for Home Food Preservation
  • Making Jams and Jellies with Added Pectin - National Center for Home Food Preservation
  • Sure Jell
  • Newell Brands
  • Mrs. Wages
  • Pomona's Universal Pectin