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Complete Guide toHome CanningGuide 7,Preparing andCanning Jamsand Jellies(NOTE: This electronic version of the USDA Complete Guide to Home Canning was created byUtah State University Extension and reviewed by Charlotte Brennand, Extension Food andNutrition Specialist at Utah State University, July 1995.)Table of ContentsSection PageMaking jelly without added pectin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-1Extracting juices and making jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-1Making jam without added pectin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-2Making jams and jellies with added pectin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-3Pear-apple jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-4Strawberry-rhubarb jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-5Blueberry-spice jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-5Grape-plum jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-6Making reduced-sugar fruit spreads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-7Peach-pineapple spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-7Refrigerated apple spread (made with gelatin) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-8Refrigerated grape spread (made with gelatin) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-8Remaking soft jellies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-97-1Making Jelly without Added PectinUse only firm fruits naturally high in pectin. Select a mixture of about 3/4 ripe and 1/4 underripefruit. Do not use commercially canned or frozen fruit juices. Their pectin content is too low.Wash all fruits thoroughly before cooking. Crush soft fruits or berries; cut firmer fruits into smallpieces. Using the peels and cores adds pectin to the juice during cooking. Add water to fruitsthat require it, as listed in the table of ingredients below. Put fruit and water in large saucepanand bring to a boil. Then simmer according to the times below until fruit is soft, while stirring toprevent scorching. One pound of fruit should yield at least 1 cup of clear juice.Extracting Juices and Making JellyTo Extract JuiceCups ofWater to BeAdded perPound ofFruitMinutes toSimmer FruitbeforeExtractingJuiceIngredients Added to EachCup of Strained JuiceYield from 4Cups of Juice(Half-pints)Sugar(Cups)Lemon Juice(tsp)Apples 1 20 to 25 3/4 1-1/2 (opt) 4 to 5Blackberries None or 1/4 5 to 10 3/4 to 1 None 7 to 8Crab apples 1 20 to 25 1 None 4 to 5Grapes None or 1/4 5 to 10 3/4 to 1 None 8 to 9Plums ½ 15 to 20 3/4 None 8 to 9When fruit is tender, strain through a colander, then strain through a double layer of cheeseclothor a jelly bag. Allow juice to drip through, using a stand or colander to hold the bag. Pressing orsqueezing the bag or cloth will cause cloudy jelly.Using no more than 6 to 8 cups of extracted fruit juice at a time, measure fruit juice, sugar, andlemon juice according to the ingredients in the table above and heat to boiling. Stir until thesugar is dissolved. Boil over high heat to the jellying point. To test jelly for doneness, use one ofthe following methods.Temperature test: Use a jelly or candy thermometer and boil until mixture reaches the followingtemperatures at altitudes of:SeaLevel1,000 ft 2,000 ft 3,000 ft 4,000 ft 5,000 ft 6,000 ft 7,000 ft 8,000 ft220°F 218°F 216°F 214°F 212°F 211°F 209°F 207°F 205°F7-2Sheet or spoon test—Dip a cool metal spoon into the boiling jelly mixture. Raise thespoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runsoff the side. The jelly is done when the syrup forms two drops that flow together andsheet or hang off the edge of the spoon.Remove from heat and quickly skim off foam. Fill sterile jars (see page 1-9) with jelly. Use ameasuring cup or ladle the jelly through a wide-mouthed funnel, leaving ¼ inch headspace.Adjust lids and process.Recommended process time for Jelly without Added Pectin in aBOILING-WATER cannerProcess Time at Altitudes ofStyle of Pack Jar Size 0–1,000 ft1,001–6,000Above 6,000 ftHot Half-pints orPints5 min 10 min 15 minMaking Jam without Added PectinWash and rinse all fruits thoroughly before cooking. Do not soak. For best flavor, use fully ripefruit. Remove stems, skins, and pits from fruit; cut into pieces and crush. For berries, removestems and blossoms and crush. Seedy berries may be put through a sieve or food mill. Measurecrushed fruit into large saucepan using the ingredient quantities specified in the table below.7-3Ingredient QuantitiesFruit Cups CrushedFruitCups Sugar Tbsp LemonJuiceYield (Half-pints)Apricots 4 to 4-1/2 4 2 5 to 6Berries* 4 4 0 3 to 4Peaches 5-1/2 to 6 4 to 5 2 6 to 7*Includes blackberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, andstrawberries.Add sugar and bring to a boil while stirring rapidly and constantly. Continue to boil until mixturethickens. Use one of the following tests to determine when jams and jellies are ready to fill.Remember to allow for thickening during cooling.Temperature test—Use a jelly or candy thermometer and boil until mixture reaches thetemperature for your altitude (see page 5).Refrigerator test—Remove the jam mixture from the heat. Pour a small amount ofboiling jam on a cold plate and put it in the freezing compartment of a refrigerator for afew minutes. If the mixture gels, it is ready to fill.Remove from heat and skim off foam quickly. Fill sterile jars (see page 1-9) with jam. Use ameasuring cup or ladle the jam through a wide-mouthed funnel, leaving ¼ inch headspace.Adjust lids and process.Recommended process time for Jams without Added Pectin in aBOILING-WATER cannerProcess Time at Altitudes ofStyle of Pack Jar Size 0–1,000 ft1,001–6,000Above 6,000 ftHot Half-pints orPints5 min 10 min 15 minMaking Jams and Jellies with Added PectinFresh fruits and juices as well as commercially canned or frozen fruit juice can be used withcommercially prepared powdered or liquid pectins. The order of combining ingredients dependson the type of pectin used. Complete directions for a variety of fruits are provided with packagedpectin. Jelly or jam made with added pectin requires less cooking and generally gives a largeryield. These products have more natural fruit flavors, too. In addition, using added pectineliminates the need to test hot jellies and jams for proper gelling. Adding ½ teaspoon of butter7-4or margarine with the juice and pectin will reduce foaming. However, these may cause off-flavorin long-term storage of jellies and jams. Recipes available using packaged pectin include:Jellies—Apple, crab apple, blackberry, boysenberry, dewberry, currant, elderberry,grape, mayhaw, mint, peach, plum, black or red raspberry, loganberry, rhubarb, andstrawberry.Jams—Apricot, blackberry, boysenberry, dewberry, loganberry, red raspberry,youngberry, blueberry, cherry, currant, fig, gooseberry, grape, orange marmalade,peach, pear, plum, rhubarb, strawberry, and spiced tomato.Be sure to use Mason canning jars, self-sealing two-piece lids, and a 5-minute process(corrected for altitude, as necessary) in boiling water. (See page 1-24 about spoilage of jamsand jellies.)Purchase fresh pectin each year. Old pectin may result in poor gels. Follow the instructions witheach package and process as below:Recommended process time for Jellies and Jams with Added Pectin ina BOILING-WATER cannerProcess Time at Altitudes ofStyle of Pack Jar Size 0–1,000 ft1,001–6,000Above 6,000 ftHot Half-pints orPints5 min 10 min 15 minFollowing are a few additional jelly and jam recipes for use with packaged pectin.PEAR-APPLE JAM2 cups peeled, cored, and finely chopped pears (about 2 lbs) 1 cup peeled, cored, and finely chopped apples 6½ cups sugar ¼ tsp ground cinnamon a cup bottled lemon juice 6 oz liquid pectinYield: About 7 to 8 half-pintsProcedure: Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mixsugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly.Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.Remove from heat, quickly skim off foam, and fill sterile jars (see page 1-9) leaving ¼-inchheadspace. Adjust lids and process.7-5Recommended process time for Pear-Apple Jam in a BOILING-WATERcannerProcess Time at Altitudes ofStyle of Pack Jar Size 0–1,000 ft1,001–6,000Above 6,000 ftHot Half-pints orPints5 min 10 min 15 minSTRAWBERRY-RHUBARB JELLY1-1/2 lbs red stalks of rhubarb 1-1/2 qts ripe strawberries½ tsp butter or margarine to reduce foaming (optional) 6 cups sugar 6 oz liquid pectinYield: About 7 half-pintsProcedure: Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash, stem, andcrush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or doublelayer of cheesecloth and gently squeeze out juice. Measure 3-1/2 cups of juice into a largesaucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat,stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute,stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars (see page 1-9),leaving ¼-inch headspace. Adjust lids and process.Recommended process time for Strawberry-Rhubarb Jelly in aBOILING-WATER cannerProcess Time at Altitudes ofStyle of Pack Jar Size 0–1,000 ft1,001–6,000Above 6,000 ftHot Half-pints orPints5 min 10 min 15 minBLUEBERRY-SPICE JAM2-1/2 pints ripe blueberries 1 tbsp lemon juice½ tsp ground nutmeg or cinnamon5-1/2 cups sugar 7-63/4 cup water1 box (1-3/4 oz) powdered pectinYield: About 5 half-pintsProcedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Addlemon juice, spice, and water. Stir in pectin and bring to a full rolling boil over high heat, stirringfrequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirringconstantly. Remove from heat, quickly skim off foam, and fill sterile jars (see page 1-9), leaving¼-inch headspace. Adjust lids and process.Recommended process time for Blueberry-Spice Jam in a BOILING-WATER cannerProcess Time at Altitudes ofStyle of Pack Jar Size 0–1,000 ft1,001–6,000Above 6,000 ftHot Half-pints orPints5 min 10 min 15 minGRAPE-PLUM JELLY3-1/2 lbs ripe plums3 lbs ripe Concord grapes 1 cup water½ tsp butter or margarine to reduce foaming (optional) 8-1/2 cups sugar1 box (1-3/4 oz) powdered pectinYield: About 10 half-pintsProcedure: Wash and pit plums; do not peel. Thoroughly crush the plums and grapes, onelayer at a time, in a saucepan with water. Bring to a boil, cover, and simmer 10 minutes. Strainjuice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside. Combine6-1/2 cups of juice with butter and pectin in large saucepan. Bring to a hard boil over high heat,stirring constantly. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirringconstantly. Remove from heat, quickly skim off foam, and fill sterile jars (see page 1-9), leaving¼-inch headspace. Adjust lids and process.7-7Recommended process time for Grape-Plum Jelly in a BOILING-WATERcannerProcess Time at Altitudes ofStyle of Pack Jar Size 0–1,000 ft1,001–6,000Above 6,000 ftHot Half-pints orPints5 min 10 min 15 minMaking Reduced-sugar Fruit SpreadsA variety of fruit spreads may be made that are tasteful, yet lower in sugars and calories thanregular jams and jellies. The following are recipes for reduced-sugar fruit spreads. Gelatin maybe used as a thickening agent, as indicated in two of the following recipes. Sweet fruits, applejuice, spices, and/or a liquid, low-calorie sweetener are used to provide the sweet flavor of thefruit spreads. When gelatin is used in the recipe, the jars of spread should not be processed.They should be refrigerated and used within 4 weeks.PEACH-PINEAPPLE SPREAD4 cups drained peach pulp (procedure as below)2 cups drained unsweetened crushed pineapple¼ cup bottled lemon juice2 cups sugar (optional)This recipe may be made with any combination of peaches, nectarines, apricots, and plums.This recipe may be made without sugar or with up to 2 cups, according to taste or preference.Non-nutritive sweeteners may be added. If aspartame (a low-calorie nutritive sweetener) isused, the sweetening power of aspartame may be lost within 3 to 4 weeks.Yield: 5 to 6 half-pintsProcedure: Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel and removepits. Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a blender).Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice, stirringconstantly, until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layersof cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses.Measure 4 cups of drained fruit pulp for making spread. Combine the 4 cups of pulp, pineapple,and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well. Heatand boil gently for 10 to 15 minutes, stirring enough to prevent sticking. Fill jars quickly, leaving¼-inch headspace. Adjust lids and process.7-8Recommended process time for Peach-Pineapple Spread in a BOILING-WATER cannerProcess Time at Altitudes ofStyle of Pack Jar Size 0–1,000 ft1,001–3,000 ft3,001–6,000 ftAbove6,000 ftHot Half-pints 15 min 20 min 20 min 25 minPints 20 min 25 min 30 min 35 minREFRIGERATED APPLE SPREAD (made with gelatin)2 tbsp unflavored gelatin powder 1 qt bottle unsweetened apple juice 2 tbsp bottled lemon juice 2 tbsp liquid low-calorie sweetener Food coloring, if desiredYield: 4 half-pintsProcedure: In a saucepan, soften the gelatin in the apple and lemon juices. To dissolve gelatin,bring to a full rolling boil and boil 2 minutes. Remove from heat. Stir in sweetener and foodcoloring, if desired. Fill jars, leaving ¼-inch headspace. Adjust lids. Do not process or freeze.Caution: Store in refrigerator and use within 4 weeks.Optional: For spiced apple jelly, add 2 sticks of cinnamon and 4 whole cloves to mixture beforeboiling. Remove both spices before adding the sweetener and food coloring.REFRIGERATOR GRAPE SPREAD (made with gelatin)2 tbsp unflavored gelatin powder1 bottle (24 oz) unsweetened grape juice2 tbsp bottled lemon juice3 tbsp liquid low-calorie sweetenerYield: 3 half-pintsProcedure: In a saucepan, soften the gelatin in the grape and lemon juices. Bring to a fullrolling boil to dissolve gelatin. Boil 1 minute and remove from heat. Stir in sweetener. Fill jarsquickly, leaving ¼-inch headspace. Adjust lids. Do not process or freeze. Caution: Store inrefrigerator and use within 4 weeks.7-9Remaking Soft JelliesMeasure jelly to be recooked. Work with no more than 4 to 6 cups at a time.To remake with powdered pectin: For each quart of jelly, mix ¼ cup sugar, ½ cup water, 2tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil while stirring.Add jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard ½ minute.Remove from heat, quickly skim foam off jelly, and fill sterile jars (see page 1-9), leaving ¼-inchheadspace. Adjust new lids and process.To remake with liquid pectin: For each quart of jelly, measure 3/4 cup sugar, 2 tablespoonsbottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, whilestirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a fullrolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars(see page 1-9), leaving ¼-inch headspace. Adjust new lids and process.To remake without added pectin: For each quart of jelly, add 2 tablespoons bottled lemonjuice. Heat to boiling and boil for 3 to 4 minutes. Use one of the tests described on page 5 todetermine jelly doneness. Remove from heat, quickly skim off foam, and fill sterile jars (seepage 1-9), leaving ¼-inch headspace. Adjust new lids and process.Recommended process time for Remade Soft Jellies in a BOILING-WATER cannerProcess Time at Altitudes ofStyle of Pack Jar Size 0–1,000 ft1,001–6,000Above 6,000 ftHot Half-pints orPints5 min 10 min 15 min

Guide 7, Preparing and Canning Jams and Jellies

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Guide 7, Preparing and Canning Jams and Jellies

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