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
- Canning Fruits, Pacific Northwest Extension, PNW199, 2018
- Fruit Butters, Penn State University Extension, Articles, 2019
- Fruit Spreads, Iowa State University Extension and Outreach, PM 1366, 2015
- Fruit Pie Fillings for Home Canning, Pacific Northwest Extension, 2021
- Fruit Pie Fillings, Penn State University Extension, Code UK 129, 2019
- Home Canning Fruit and Fruit Products, North Dakota State University Extension Service, FN 174, 2017
- How to Can Fresh Fruit, University of Missouri Extension
- Jams and Jellies from Native (Wild) Fruits, North Dakota State University Extension Service, FN 1423, 2019
- Jams, Jellies, and Preserves with No Added Pectin, Oregon State University Extension Service, SP 50-777, 2014
- Jellies, Jams and Spreads, North Dakota State University Extension Service, FN 172, 2019
- Jelly, Jam, Spreads, Penn State University Extension, Code UK121, 2019
- How to Can Sweet Spreads, University of Missouri Extension
- Basics of Jelly Making, Clemson University Cooperative Extension, Fact Sheet HGIC 3180, 2020
- Pretreatments to Prevent Darkening of Fruits Prior to Canning or Dehydrating, Utah State University Extension, 2017
- Pectin Facts, Oregon State University Extension Service, SP 50-808, 2020
Fruits
Apples & Pears
- Apples: Safe Methods to Store, Preserve, and Enjoy, University of California Agriculture and Natural Resources, Publication 8229, 2007
- Using, Storing and Preserving Apples, Michigan State University Extension, Extension Bulletin HNI16, 2023
- Apples, Utah State University Extension, 2017
- Preserving Apples, Clemson Cooperative Extension, Fact Sheet HGIC 3120, 2015
- Fruit Juices & Apple Cider, Oregon State University Extension Service, SP 50-445, 2019
- Troubleshooting Problems when Canning Applesauce, Penn State University Extension, Articles, 2018
- Pears, Penn State University Extension, Code UK130, 2019
- Pears, Oregon State University Extension Service, SP 50-678, 2024
- Asian Pears, Oregon State University Extension Service, SP 50-694, 2014
Berries
- Berries, Oregon State University Extension Service, SP 50-780, 2024
- Preserving Berries, Washington State University, FS233E, 2016
- Making Berry Syrups at Home, Oregon State University Extension Service, SP 50-632, 2014
- Preserving Summer Berries, Washington State University Clark County Extension
- Wild Berries & Fruits, Oregon State University Extension Service, SP 50-536, 2013
- Blueberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00111, 2016
- Using, Storing, and Preserving: Blueberries, Michigan State University, HNI21, 2023
- Cranberries, Oregon State University Extension Service, SP 50-929, 2020
- Highbush Cranberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00112, 2017
- Preserving Cranberries, Penn State University Extension, Articles, 2018
- 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
- Strawberries, Penn State University Extension, Code UK132, 2019
- Strawberries: Safe Methods to Store, Preserve, and Enjoy, University of California Agriculture and Natural Resources, Publication 8256, 2007
- Wild Strawberries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00105, 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
- Cherries, Utah State University Extension, 2010
- Using, Storing, and Preserving: Cherries, Michigan State University Extension, HNI11, 2023
- Chokecherries, University of Alaska Fairbanks, Cooperative Extension Service, FNH-00113, 2013
- Peaches, Utah State University Extension, Publication FN/FoodPreservation/2019-01, 2019
- Peaches, Apricots, Nectarines, Penn State University Extension, Code UK122, 2019
- Preserving Peaches, Clemson Cooperative Extension, Fact Sheet HGIC 3140, 2014
- 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
- 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
- Food Preservation Without Sugar or Salt, Colorado State University Extension, Fact Sheet 9.302, 2012
- Low Sugar Jams & Jellies/Fruit Spreads, Oregon State University Extension Service, SP 50-646, 2013
- Preserving for Special Diets, 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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