Jam or jelly, marmalade, and fruit butter and spreads: This is where you learn how to can the sweet stuff!
Sweet spreads made with fruit are acid foods and can be safely water bath canned.
Most jam or jelly recipes make a small batch, and you may be tempted to double your recipe. However, it's difficult to make double batches. If you want to make more at a time, have two batches going at the same time in separate pots. This way you keep the ingredients to 1 batch each pot but can make more at a time.
Both batches may be processed together, just not cooked together.
Need to use a sugar substitute? Check out Canning with Splenda here.
Using a CrockPot to make apple butter is not only easy, but you'll also wake up to the amazing scents filling the house.
This apricot jam recipe yields about 5 pints. Remember, jam recipes don't double very well. Use two pots!
Berries are a favorite across the world, and preserving them in a jam or jelly is a great way to enjoy a taste of summer all year long.
Cherry jam is the taste of summer in a jar! I make several different things with cherries, but jam is always on the list.
Corn cob jelly may sound weird, but hey, if you add enough sugar, even corn cobs can turn out tasty. :0
This was a fun project to take on, and it turned out delicious! An easy jelly to make and a great way to learn about wild edibles.
Grapes are usually made into jelly, I know, but...I am jelly challenged! I have much better luck with jams.
Making a low-sugar or sugar-free jam? You should be aware of this one pitfall.
If you find yourself with a bunch of oranges and aren't sure what to do, this is for you! Serve on toast or spread on pancakes for a scrumptious breakfast.
Using the rinds from an orange with rhubarb, this delicious jam is easy to make! This recipe uses liquid pectin.
Combination of stone fruits makes what I've dubbed a "Stone Fruit Jam." It's delicious and a great way to use up several fruits at once.
Making pear butter is a lot like making apple butter. Using a CrockPot helps make the process almost foolproof!
Want to make a plum jam recipe, but aren’t so sure about using all of that sugar in a no-pectin recipe? Try this lower sugar plum jam recipe! It sets properly without calling for more sugar than fruit…
Pomona's Pectin for low- or no-sugar jam. Try it! Your jam or jelly will taste like fruit!
How to make a peach jam with a hint of cinnamon. These flavors gives this peach jam a spicy, warm flavor. Optional almond flavor is a great combo with this.
Strawberry jam is one of life's simple pleasures. Here is a simple recipe for strawberry jam without the use of packaged pectin!
Strawberry rhubarb jam is a light and delicious combination! This is a super easy jam to make, using powdered pectin.
Making sugar-free jam is not only doable, it's delicious!
Like what you see here?
Sign up for my free monthly newsletter: Simply Canning and More.
Return from Jam or Jelly to Simply Canning Home Page.
Q-Are air pockets in a sealed jar of jam okay?
Yes, air pockets are normal. Your jam is just nice and thick, and so the air made bubbles. As long as it is not excessive and you are sure you used the correct processing methods and time, there is no problem.
Q-How long do you have to wait to eat concord grape jelly? In other words, is it ready as soon as it cools?
As soon as it cools and sets up, it is ready to eat. Actually as soon as it cools even, if it is not set up, you can go ahead and use it. Occasionally, it will take a week or so to set up.
Q by Jane (Ohio)-Is it safe to make chutney one day, then the next day reheat it and can it in the prescribed manner?
If you have kept it in the fridge overnight, then yes, it is okay. Often I prepare something one day and reheat it and process it the next day.
Be sure you reheat it before you jar it. You can't jar it one day and then try to process the jars the next. Your jars won't be hot when they go in the canner, and you risk them breaking because of the temperature change.
Page last updated: 11/11/2020