This collection of documents from University Extension offices nationwide provides overviews of methods and examples of making jam, jelly and other fruit spreads. Note that some documents only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can high acid foods such as fruits, pickled products, as well as jams and jellies.
Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Topics on this page:
Overview, Fruits, Low/No Sugar, Savory Fruit Spreads, Freezer Jams & Jellies
Overview
- Complete Guide to Home Canning: Guide 2, Selecting, Preparing and Canning Fruit and Fruit Products, United States Department of Agriculture, 2015
- Complete Guide to Home Canning: Guide 7, Preparing and Canning Jams and Jellies, United States Department of Agriculture, 2015
- Making Jams, Jellies & Fruit Preserves, University of Wisconsin Extension Cooperative Extension, B2909, 2020
Fruits
Apples & Pears
- Using, Storing and Preserving Apples, Michigan State University Extension, Extension Bulletin HNI16, 2023
- Apples, Utah State University Extension, 2017
- Fruit Juices & Apple Cider, Oregon State University Extension Service, SP 50-445, 2019
- Pears, Oregon State University Extension Service, SP 50-678, 2024
Berries
- Preserving Berries, Washington State University, FS233E, 2016
- Cranberries, Oregon State University Extension Service, SP 50-929, 2020
- Elderberries, Oregon State University Extension, EM 9446, 2024
- Gooseberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00121, 2013
- Red Huckleberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00107, 2015
- Nagoonberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00113, 2013
- Serviceberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00122, 2015
- Watermelon Berries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00123, 2016
Citrus
- Boiling Water Canning Lemon or Lime Curd, Utah State University Cooperative Extension, Publication FN/Food Preservation/2008-02, 2008
- Canned Lemon Curd, Oregon State University Extension Service, SP 50-922, 2015
- Oranges: Safe Methods to Store, Preserve, and Enjoy, University of California Agriculture and Natural Resources, Publication 8199, 2006
Stone Fruits
- Apricots, Utah State University Extension, 2010
- Using, Storing, and Preserving: Cherries, Michigan State University Extension, HNI11, 2023
- Peaches, Apricots, Nectarines, Penn State University Extension, Code UK122, 2019
- Plums & Prunes, Oregon State University Extension Service, SP 50-586, 2013
Others
- Figs, Oregon State University Extension Service, SP 50-648, 2020
- Grapes, Utah State University Extension, 2010
- Preserving Kiwifruit, Oregon State University Extension Service, SP 50-832, 2013
- Melons, Michigan State University Extension, E3250, 2023
- Pomegranates, Utah State University Extension, 2010
- Rhubarb Recipes, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00064, 2018
Low/No Sugar
- Low Sugar Jams & Jellies/Fruit Spreads, Oregon State University Extension Service, SP 50-646, 2013
- Canning with Less Sugar, Penn State University Extension, Articles, 2019
Savory Fruit Spreads
- Fruit Pickles and Chutney, Oregon State University Extension Service, SP 50-757, 2017
- Chutney, Penn State University Extension, Articles, 2019
Freezer Jams & Jellies
- Uncooked Freezer Jams, Oregon State University Extension Service, SP 50-763, 2014
- Uncooked Jams and Jellies, University of Georgia Extension, 2015
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