UC Master Food Preserver Videos: Fruits & Fruit Spreads
This collection of videos from University Extension offices nationwide explains how to make jams and jellies. Note that many videos only refer to using a boiling water canner (aka water bath canner), but you may also use an atmospheric steam canner to can jams and jellies.
Research on food preservation is ongoing – recommendations may have changed since the release of some videos. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Topics on this page:
Overview, Fruits, Low/ No Sugar, Freezer Jams & Jellies
Overview
- Jam and jelly basics: essential ingredients for sweet success (5:36 min.) - University of Minnesota Extension
- Jams and jellies (38:47 min.) - University of Alaska Extension
- RU Ready 2 Preserve Jam, Jellies and Spreads (46:03) - Rutgers Cooperative Extension
- Making Jellies & Jams at Home: Fill Your Pantry (1:01:13) - University Illinois Extension
- Making Jams & Jellies (11:38 ) - University of Wyoming Extension
- Food Preservation @ Home: Jams and Jellies (1:02:39 ) - South Dakota State University Extension
- How fruit ripeness affects jams and jellies (3.53 min.) - Pennsylvania State Extension
- Liquid vs powdered pectin (6:21 min.) - Pennsylvania State Extension
- Jams made with low acid fruits (5:00 min.) - Pennsylvania State Extension
- Jelly not setting (7:32 min) - Pennsylvania State Extension
- Troubleshooting Jams and Jellies (7:48 ) - South Dakota State University Extension
- Ask Martha: Crystal Formation (06:19) - Pennsylvania State Extension
Fruits
Apples
- Preserving Apples: Fill Your Pantry (1:06:37) - University Illinois Extension
- “Apples: Nutrition, Selection and Preservation” (10:21) - University of Georgia Extension
Berries
- Preserve cranberries (3:30 min.) - University of Maine Cooperative Extension (NOTE: this video also covers freezing and dehydrating)
- How to make strawberry jam (3:13 min.) - University of Maine Cooperative Extension
- Strawberry jam (0:55 min.) - University of Arkansas
- Ask Martha: Demonstration of Cooked Strawberry Jam Using Powdered Pectin (9:51) - Pennsylvania State Extension
- Preserving Raspberries (3:57) - University of Maine Extension
Stone Fruits
- Canning peaches (6:22 min.) - Michigan State University Extension
- Hot pack fruit (1:51 min.) - National Center for Home Food Preservation
Low/No Sugar
- Low and no-sugar jams and jellies (4:21 min.) - Pennsylvania State Extension
- Low methoxyl (low sugar) pectin (3:54 min.) - Pennsylvania State Extension
Freezer Jams & Jellies
- Make frozen jams and jellies safely (12:03 min.) - Michigan State University Extension