Know how. Know now.
From border to border in Nebraska, UNL Extension is making an incredible impact on the success of our state — its youth, its families, its farms and ranches, its communities, its economy. Please check these websites for more "know how, know now" information.
Canning Jams and Jellies
|Photo source: National Center for |
Home Food Preservation
New to canning or need a refresher course? Check our general canning information page.
Home-made jams and jellies are a sweet treat we can make for ourselves and others. If you are still using paraffin, read Dangers of Using Paraffin on Jams and Jellies from the National Center for Home Food Preservation before you begin. Unless you make refrigerator or freezer jam, jams and jellies must be processed in a boiling water canner.
University of Nebraska–Lincoln Extension Canning Jams & Jellies Publications
- Let's Preserve: Jams, Jellies and Preserves
UNL Extension (full color; 10 pages, 765KB) Procedures for preserving jams, jellies and similar food products; includes recipes and recommended processing times. Questions or comments about this brochure? Contact the author Julie Albrecht PhD, RD
Brief, 2-sided brochures including recipes for jams, jellies and spread from Buy Fresh, Buy Local® Nebraska and UNL Extension. Questions or comments about these two brochures? Contact the author Julie Albrecht PhD, RD
- Strawberries includes jams, and freezing recipes
- Apple Products including applesauce, preserves, pear-apple and crabapple jellies.
Apple Butter, Conserve and Chutney
- Apricots including jam, canning and freezing
- Cherries, Jams and Preserves including recipes for jams, jellies and spread
- Plums including jam, jelly and canning
Additional Canning Jams & Jellies Publications from Other Sources
Following are some more canning resources you may find helpful.
National Center for Home Food Preservation (NCHFP)
NCHFP offers individual recipe sheets for a variety of foods plus answers to many common canning questions.
- Jams & Jellies - directions and recipes
Includes jams, freezer jams, jellies, freezer jams, conserves, preserves, marmalades, and reduced sugar recipes.
- Most Frequently Asked Jelly Questions
- Causes and Possible Solutions for Jellied Fruit Products
- Remaking Soft Jellies
- Reduced sugar directions and recipes
- Freezer / refrigerator jams
Additional Helpful Materials
- Jams and Jellies from Native [Wild] Fruits
Includes wild plum jam and jelly (Source: North Dakota State University Extension Service)
- Making Jam and Jelly from Frozen Fruit (Source: University of Wisconsin)
- Penn State Canning Series: (2008 Update, compatible with USDA 2009 revisions to their home canning recommendations)
Quick Links to Canning, Freezing & Drying Sections
- Fruits (includes canned pie fillings)
- Tomatoes and Tomato Products (includes Salsa)
- Vegetables (includes soups)
- Meat, Poultry and Seafood
- Jams and Jellies
- Pickles and Fermented Products
- General Canning information / What You Need to Know before You Begin Canning
- Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
- Altitude / Elevation information
- Unsafe Canning Practices
- Contacting Companies about Specific Products and Equipment
- Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)