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UC Master Food Preserver Program

UC Master Food Preserver Publications: Jam & Jelly

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.

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Overview

Fruits

Apples & Pears
Berries
Citrus
Stone Fruits
Melons
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
  • Pomegranates, Utah State University Extension, 2010
  • Preserving Rhubarb, Oregon State University Extension Service, SP 50-882, 2015
  • Rhubarb Recipes, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00064, 2018

Low/No Sugar or Salt

Savory Fruit Spreads

Uncooked Jams & Jellies