This collection of videos from University Extension offices nationwide explains how to make jams and jellies with full/low/no sugar. 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.

Scroll down to see the collection of videos on the following topics: Jams & Jellies, Low/No Sugar, Freezer Jams, Special Situations. 

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Jams & Jellies

• 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
• How to make strawberry jam (3:13 min.) - University of Maine Cooperative Extension
• Strawberry jam (0:55 min.) - University of Arkansas
• Demo of cooked strawberry jam using powdered pectin (9:52 min.) - Pennsylvania State 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
• Preserving Raspberries (3:57) - University of Maine Extension
• Food Preservation @ Home: Jams and Jellies (1:02:39 ) - South Dakota State University Extension

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

• Make frozen jams and jellies safely (12:03 min.) - Michigan State University Extension

Special Situations

• 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
• Ask Martha: Demonstration of Cooked Strawberry Jam Using Powdered Pectin (9:51) - Pennsylvania State Extension