1. Safe, Simple, Easy to Learn Jams and Jellies
Empowerment Through Education
Hi, I’m ____________ an Extension Educator with Ohio State University Extension to talk about Preserving Food Safely.

2. Today’s Topics How to safely prepare jams and jellies
From fruit or juice
Essential ingredients
Cooked or uncooked
Problem solving
Use the principles of safe food preservation when canning and freezing jams and jellies
Today’s topic is Making Jams and Jellies.

3. Basics for Handling Food Safely
Prevent bacteria from spreading through your kitchen.
Wash hands!
20 seconds before and after handling food
Sanitize!
Cutting boards, utensils, and countertops
Solution of 1 Tablespoon of unscented, liquid chlorine
bleach in 1 gallon of water
We will start with the basic principle of handling food safely. The most important thing is to make sure your hands are clean and then that everything in your kitchen is cleaned and sanitized. Use a solution of 1 Tablespoon of bleach to 1 gallon of water.

4. Before preserving any food consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle.
Preserving food at home may require significant time, energy and money.
Before starting your preservation, it is important to consider the types of foods you plan to preserve and how they will fit into your family’s lifestyle. Only preserve those foods your family will consume within 1 year.

5. Methods of Food Preservation
Canning
Freezing
Drying
Fermentation
Methods: There are several ways you can preserve food in your home. They include canning (using boiling water or pressure), freezing, drying and fermenting. Choose the method that is right for you. This decision may be based on the type selected.

6. Advantages of Food Preservation
Year round availability of foods
Less food waste
Eliminate or reduce microbial hazards
Increased convenience
Advantages: The immediate benefits of preserving food are the elimination/reduction of spoilage microorganisms and inactivation of enzymes that cause further ripening. Long term benefits include the convenience of using your preserved foods and the ability to enjoy produce at its peak of freshness all year long.

7. Types of Product Jams – crushed/chopped fruit with sugar
Jellies – fruit juice with sugar
Preserves – spread with small whole fruit/fruit pieces in a slightly gelled syrup
Conserves – jam-like, may contain a mix of fruits, nuts, raisins, or coconut
Marmalades – soft fruit jellies with small pieces of fruit/peel – often citrus
Fruit butters – fruit pulp cooked with sugar until thick, not gelled
Jams hold shape, but are usually less firm than jelly
Jellies are firm, holding shape when dumped from the jar
Fruit butter often have spices added

8. Equipment Needed 8-10 qt. saucepan or 2-3 qt. bowl Small saucepan
Jelly bag
Boiling water bath canner
Containers for finished product
8-10 qt. saucepan or 2-3 qt. bowl – for making the jam/jelly
Small saucepan – for preparing canning lids or dissolving pectin for uncooked jellies
Jelly bag – to strain juice from cooked/crushed fruit
Boiling water bath canner – for jams/jellies not refrigerated or frozen. May also need jar lifter.
Containers for finished product – glass jars, freezer containers, etc. Do not use containers larger than pint size.
* Optional - Jelly/candy/deep-fat frying thermometer – for jams/jellies without added pectin

9. Ingredients Needed Fruit or fruit juice Pectin Sugar Acid/Lemon Juice
Pectin – naturally occurring, powder or liquid
Sugar – granulated white preferred, required for gel formation
Acid – lemon juice or citric acid, may be needed for gel formation

10. Extracting Fruit Juice
In a flat bottomed saucepan, bring fruit and cold water to a boil over high heat. Stir occasionally to prevent scorching.
Reduce heat and cook until fruit is soft. Avoid overcooking as it may destroy pectin, flavor, and color.
Pour cooked fruit mixture into a damp jelly bag and suspend the bag to drain the juice.
Choose ripe fruit for best color, flavor, and consistency. You can also use unsweetened, canned, or frozen fruit or fruit juice.
To juice apples and other hard fruits, add up to 1 cup water per pound of fruit. For more tender fruits, such as berries and grapes, only add enough water to prevent fruit from scorching, usually ¼ cup per pound or less. Soft fruits may be crushed to start the flow of juice.
Cook fruit until soft – 10 minutes or less for grapes and berries; 20 to 25 minutes for apples and other hard fruits.
Juice that has dripped through a jelly bag without pressing or squeezing will make the clearest jelly. Juice extracted using a fruit press should be restrained through a jelly bag.
NOTE: Berries that are very juicy may be crushed and the juice extracted without heating.

11. Pectin
Natural substance found in fruit that causes the fruit juice to gel.
Pectin can be purchased in powder or liquid form.
These are NOT interchangeable.
See the Jams, Jellies, and Other Fruit Spreads factsheet (HYG-5350) for a chart of various fruits and their pectin levels.
Some kinds of fruits have enough natural pectin to gel firmly; others require added pectin. The best type of pectin is found in just-ripe fruit. Overripe fruit contains less pectin.
Commercial pectins are available in both powdered and liquid forms. They contain pectin extracted from fruit that are naturally high in pectin. The manufacturer’s directions or standardized recipes should be used for the best results.
There are special pectins available to make jellied products with no added sugar or with less sugar than regular recipes. Recipes will be found on the package inserts and directions should be followed carefully.
Store commercial fruit pectin in a cool, dry place. Use by the date on the package. For best results, it is not recommended to keep commercial fruit pectin for more than one year.
If a recipe calls for you to add lemon juice or citric acid, the acid is necessary for gel formation.

12. Sugar
For a properly gelled product, use exact ratio of pectin, acid, and sugar
NEVER change the proportion of sugar in a recipe
Use regular granulated sugar
Do NOT use artificial sweeteners unless specified
Helps prevent microorganism growth
Sweeteners such as brown sugar, sorghum, and molasses are not recommended because their flavors overpower the fruit and sweetness may vary. Extra fine sugar or sugar blends with dextrose, fructose, or other sweetener added should not be used. You can replace part but not all of the sugar with light corn syrup or light, mild honey. For best results, use tested recipes that specify honey or corn syrup.
Artificial sweeteners cannot be substituted for sugar in regular recipes; sugar is needed for gel formation. Jellied fruit products without added sugar must be made using special recipes or special jelling products.
Granular Splenda® (sucralose) does not provide preservative properties like sugar. The University of Georgia has developed recipes for uncooked jams and jellies using Splenda®. Splenda® is heat stable, but some people do notice an aftertaste in other products, so it’s possible it might change in flavor a little over storage time. There are some uncooked jam and jelly recipes at the Splenda® manufacturer’s web site:
There is a qualification that the site is intended for U.S. visitors.

13. Making Jams and Jellies Without Added Pectin
Measure juice or fruit and sugar
May need to test for pectin or acid content
Heat fruit or juice to boiling
Add sugar and stir until sugar dissolves
Boil rapidly until temperature is 220°F
Remove from heat and skim foam
Pour into prepared jars and process
To test for pectin, measure 1/3 cup fruit or juice and 1/4 cup sugar into a small saucepan. Heat slowly, stirring constantly until all the sugar is dissolved. Bring to a boil rapidly until mixture sheets from a spoon. Pour into a clean, hot glass or bowl and cool. If cooled mixture is jelly-like, your product will gel. If mixture is not jelly-like your fruit juice does not have enough natural pectin to make a good product. Follow directions for jams or jellies using commercial pectin.
To test for acidity, combine 1 teaspoon lemon juice, 3 Tablespoons water, and 1/2 teaspoon sugar. Compare the flavor by tasting this mixture and a taste of your fruit. If fruit isn’t as tart, add 1 Tablespoon lemon juice to each cup of fruit (juice).
When jam/jelly reaches 220 ºF, the mixture should sheet from a metal spoon or a spoonful placed on a plate in the freezer should gel in a few minutes.
A final temperature of 220 ºF is appropriate for those living at altitudes of less than 1,000 feet above sea level. If your altitude is 1,000 feet above sea level or greater, please refer to the National Center for Home Food Preservation Factsheet on Making Jelly without Added Pectin at or Making Jam without Added Pectin at for alternative temperatures.

14. Making Jams And Jellies With Commercial Pectin
Simplifies jam/jelly making
Yields more jelly per volume of juice
Easier to determine when the jelly is done
Follow directions included with the commercial pectin
Always check expiration date before using commercial pectin.

15. Jellied Products Without Added Sugar
Jellied products without sugar cannot be made by simply omitting the sugar from regular jam/jelly recipes
Use these methods instead:
Special modified pectin
Regular pectin with special recipes
Recipes using gelatin
Long-boil methods
Follow directions exactly!
Special modified pectins — Will say “light,” “less sugar,” or “no sugar” on the label. Follow the directions on the package. Some products are made with less sugar and some with artificial sweeteners.
Regular pectin with special recipes —These special recipes have been formulated so that no added sugar is needed. However, each package of regular pectin does contain some sugar. Artificial sweetener is often added.
Recipes using gelatin —Some recipes use unflavored gelatin as the thickener. Artificial sweetener is often added. Do not freeze well.
Long-boil methods —Boiling fruit pulp for extended periods of time will cause a product to thicken and resemble a jam, preserve, or fruit butter. Artificial sweetener may be added.
Alterations in the recipe could result in product failures. Because these products do not use sugar as a preservative, be sure to process or store them as directed. Some require longer processing in a boiling water bath and some require refrigeration.

16. There are 3 ways to test doneness of jams & jellies:
Testing for Doneness
Proper Temperature by Sea Level
There are 3 ways to test doneness of jams & jellies:
Temperature Test:
Boil product until it reaches the proper temperature
Sea Level
220 F
1,000 ft
218 F
2,00 ft
216 F
3,000 ft
214 F
4,000 ft
212 F
5,000 ft
211 F
6,000 ft
209 F
7,000 ft
207 F
8,000 ft
205 F
You MUST use a jelly or candy thermometer to properly check the temperature of jams & jellies.

17. There are 3 ways to test doneness of jams & jellies:
Testing for Doneness
There are 3 ways to test doneness of jams & jellies:
Freezer Test:
Pour small amount of jam onto cold plate and place in freezer for 3 min. If mixture jells, it’s ready to process.
3. Sheet/ Spoon Test:
Dip a cool, metal spoon into boiling jelly mixture. Raise spoon 12 in above pan. Turn spoon so liquid runs off side. Syrup should form 2 drops that flow together & hang off edge of spoon.
Refrigerator/Freezer Test: Remove the jam mixture from stove burner before completing freezer test.

18. Uncooked Jams and Jellies
Must be stored in
the refrigerator for up to 3 weeks
the freezer for up to 1 year
Requires use of pectin
Can be made from most fresh or frozen fruits and juices
Pectin helps uncooked jams and jellies to “set” to the right consistency. Pectin will create a gel when the proper proportions of fruit, acid, and sugar are combined - even if the ingredients are combined when cold.
For long-term storage, place jams and jellies in the freezer, which is best for maintaining natural color and flavor. However, be sure to wait at least 24 hours after making the jam/jelly before freezing, to allow enough time for the product to “set.”
Avoid storing at room temperature, as uncooked jams and jellies will mold or ferment in a short time.

19. Juice for Uncooked Jellies
Unheated fresh juice
Frozen juice that has not been heat extracted or sweetened
Juice from berries frozen without sugar
Do not use canned juice with added sugar

20. Remaking Uncooked Jams and Jellies
Begin by testing with 1 cup of jam/jelly
Do not remake more than 4-6 cups at one time
May be done with powdered or liquid pectin
Remake one cup of jam first to see if product will set properly. If product sets, proceed with ‘remake’ directions.
With Liquid Pectin
For each one cup jam/jelly, measure the following:
3 Tablespoons sugar
1½ teaspoons lemon juice (bottled)
1 ½ teaspoons liquid pectin
Combine jam/jelly, sugar and lemon juice in a large bowl. Stir until sugar is dissolved. Add liquid pectin and continue stirring until well blended (about 3 minutes). Fill into clean containers. Cover with tight-fitting lids. Place in refrigerator until set. Store in refrigerator or freezer.
With Powdered Pectin
For each one cup jam/jelly, measure to following:
2 Tablespoons sugar
1 Tablespoon water
1 ½ teaspoons powdered pectin
Combine measured jam/jelly and sugar in a bowl. Stir until sugar is dissolved. Mix water and powdered pectin in a small saucepan. Over low heat, stir mixture until pectin is dissolved. Add pectin mixture to the jam/jelly and sugar mixture and stir until completely blended (about 2-3 minutes). Pour into clean containers. Cover with tight-fitting lids. Place in refrigerator until set. Store in refrigerator or freezer.

21. Equipment Needed for Water Bath Canning
Jars & Lids
Water bath canner
Canning rack
Jar lifter
Current safe canning recommendations
Basic equipment needed:
Canning jars and 2-piece lids
Jar Lifter so as to not burn yourself.
Safe, current canning information, based on USDA recommendations.
Note about smooth top ranges
Before canning on a smooth top range, please read the equipment manual.
Many manufacturers warn against canning on smooth top ranges.
Doing so may void the equipment’s warranty.
Some of the concerns include:
Flat bottom pot contact
Scratching
Overheating protections and heat cycling
Matching burner size to pot size

22. Jars and Lids
Wash canning jars; don’t use if chipped, nicked or scratched – keep hot until used
Prepare 2-piece canning lids and ring bands using manufacturer’s instructions
Remove air bubbles (plastic knife)
Wipe jar rims with wet, clean cloth
Adjust two-piece lids; tighten fingertip-tight
To prepare jars for canning, follow these steps:
First, wash canning jars and check for chips, nicks and scratches. Jars with these imperfections may not seal or may break during processing. Jars may be washed in hot soapy water for processing times greater than 10 minutes. Jars should be sterilized for all jams, jellies, and pickled products processed less than 10 minutes.
Next, prepare 2-piece canning lids and ring bands according to package instructions for the brand you are using. You will normally place the lids in simmering water to soften the seal.
Fill jars with food product. We will talk about different fill methods in just a bit.
Remove air bubbles using a plastic knife or bubble freer so as not to scratch the jars.
Wipe jar rims with wet, clean cloth or paper towel to remove any food residue.
Adjust the two-piece lids; tighten until fingertip-tight. Do not use your whole hand to tighten the lids. Overtightening jar lids may cause them not to seal.

23. Canning Jars Glass, Mason-type intended for canning
Available in regular or wide mouth
Two-piece self sealing lids
Range from 4 ounces (½ cup) to ½ gallon
Acceptable jars are glass, mason-type jars intended for canning. What we call single use or one-trip jars are not recommended because they can break during the canning process. Canning jars come in sizes from 4 ounces to ½ gallon.
Note: Half-gallon jars are only recommended for processing apple and grape juice.
Jars NOT recommended for home canning:
Single use/one-trip jars (Those designed for a specific product. For example: mayonnaise, spaghetti sauce, pickles)
Metric measure jars
Wire bales & rubber rings
Zinc lids
Weck jars (A brand of jars made in Europe using metric measure, rubber rings and glass lids.)

24. Preparing the Jars
4 oz., 8 oz. (1/2 pint), 12 oz. or 16 oz. (1 pint) jars
Wash jars, lids and bands
Sterilize in boiling water for 10 minutes*
Keep jars and lids in hot water until ready to use
Prepare lids according to manufacturer’s directions
Prepare the canning jars before you start to make the fruit product. Half-pint jars work best, unless a recipe specifies another size. Using larger jars can result in a weak gel. Pint jars should be the largest used.
Wash the containers in hot, soapy water and rinse, or wash in dishwasher.
*Sterilizing jars is only required when the product will be water bath canned for less than 10 minutes. Sterilizing is NOT required when pressure canning or procession 10 minutes or longer in a water bath. Sterilize the jars by boiling them for 10 minutes. If you are at an altitude of 1,000 feet or more, add one minute to the sterilizing time.
Keep the jars in the hot water until they are used to prevent the jars from breaking when filled with the hot product.
Wash and rinse all canning lids and bands. Prepare the lids as directed by the manufacturer.

25. Headspace
The space in the top of the jar between the inside of the lid and the top of the food or liquid
Check directions for correct headspace for each food
¼ inch for most jam and jellied products
Too little headspace:
Food may bubble out during processing
Deposit on rim may prevent proper sealing
Too much headspace:
Food at the top is likely to discolor
Jar may not seal properly because processing time is not long enough to drive all of the air from jar

26. Boiling Water Canners Removable perforated racks Fitted lids
The canner must allow at least one inch of briskly boiling water over the tops of the jars during processing
Just about any large pot can be used as a boiling water canner. The pot should have a removable perforated rack to lift jars off the bottom of the canner. This allows the water to circulate around the jars and also helps to prevent breakage. You can use any rack that will fit in the canner- DO NOT PUT TOWELS IN THE BOTTOM.
A well fitting lid will allow the water to remain at a rolling boil with little evaporation.
Your pot should be deep enough to allow for at least one inch of briskly boiling water to cover the jars during processing.

27. Processing the Jars
All jams, jellies, and other fruit spreads must be processed in a boiling water bath to prevent mold growth
Paraffin is no longer recommended
To process jams and jellies in a boiling water bath, pour the boiling product into a hot, sterilized canning jar, leaving 1/4-inch headspace. Wipe the jar rim thoroughly with a wet paper towel or cloth and close with a prepared canning lid and screw band. Place on a rack in a canner filled with boiling water. The water should cover the jars by at least 1 inch. Cover the canner. Bring the water back to a boil and boil gently for the recommended processing time. Remove the jars to a protected surface and cool upright away from drafts.
Altitude adjustment—The processing times given for most fruit products are for processing at altitudes of 0–1,000 feet. Add 1 minute to the processing time for each additional 1,000 feet of altitude.

28. Cooling Jars Remove jars from canner using a jar lifter
Do not retighten lids, as this may cause seal failures
Cool on towels or racks at room temperature 12 – 24 hours
The Vacuum Seal:
Holds the lid on the jar
Prevents recontamination of the food
Prevents air from drying out the food
Testing for seals:
Listen for “pop”
Lid curved inward, won’t move when pressed
Clear ringing sound when tapped

29. Remaking Cooked Jams and Jellies
If product does not gel sufficiently, it may be necessary to remake it
Remake no more than 4-6 cups of product at one time
Can use powdered pectin, liquid pectin or no additional pectin
With Powdered Pectin
For each quart of jelly, combine the following:
1/4 cup sugar
1/2 cup water
2 Tablespoons lemon juice (bottled)
4 teaspoons powdered pectin
Bring mixture to a boil while stirring. Add jelly. Bring to a rolling boil over high heat, stirring constantly. Maintain rolling boil for 30 seconds. Remove from heat, skim foam, and fill into sterile jars, leaving 1/4-inch headspace. Adjust new lids and process.
With Liquid Pectin
For each quart of jelly, measure out the following and set aside:
3/4 cup sugar
2 Tablespoons liquid pectin
Bring jelly just to boil over high heat while stirring. Remove from heat. Add sugar, lemon juice and pectin quickly and return to the heat. Stirring constantly, bring mixture to a rolling boil. Maintain rolling boil for 1 minute. Remove from heat, skim foam and fill into sterile jars, leaving 1/4-inch headspace. Adjust new lids and process.
Without Added Pectin
Add 2 Tablespoons lemon juice (bottled) to each one quart of jelly to be remade. Bring mixture to a rolling boil and maintain full boil for 3-4 minutes. (Refer back to making jam or jelly without added pectin.) Remove from heat, quickly skim foam and fill into sterile jars, leaving 1/4-inch headspace. Adjust new lids and process.

30. Storage
Do not move jars for at least 12 hours to prevent damaging the gel
After hours, check seals, remove ring bands, wash jars, label and date
Store in a cool, dry, dark place for up to 1 year
Store uncooked jams in the refrigerator or freezer
Uncooked jams can be stored in the refrigerator for up to 4 weeks & in the freezer for up to 1 year.

31. Summary
Homemade jams and jellies are an excellent way to preserve the taste of summer.
Process cooked products in a water bath canner for shelf storage.
Store uncooked products in the refrigerator or freezer.
Many recipes are available for products with or without added pectin and/or sugar.
Follow all recommended guidelines.

32. Questions? Contact your local OSU Extension Office extension.osu.edu
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Roger Rennekamp, Associate Dean and Director, Ohio State University Extension
For Deaf and Hard of Hearing, please contact Ohio State University Extension using your preferred communication ( , relay services, or video relay services). Phone between 8 a.m. and 5 p.m. EST Monday through Friday. Inform the operator to dial

33. This material has been peer-reviewed for statewide distribution.
Developed by OSU Extension Food Preservation Team:
Lisa Barlage, Educator, Ross County
Melinda Hill, Educator, Wayne County
Shawna Hite, Healthy People Program Specialist
Sanja Ilic, Food Safety State Specialist
Christine Kendle, Educator, Tuscarawas County
Katharine Shumaker, Educator, Holmes County
Nancy Stehulak, Educator, Henry County
Treva Williams, Educator, Scioto County

34. References
United States Department of Agriculture (2015). Complete Guide to Home Canning.  Agriculture Information Bulletin No. 539.
University of Georgia Cooperative Extension Service, National Center for Home Food Preservation.
Ohio State University Extension, Jams, Jellies, and Other Fruit Spreads:
Ohio State University Extension, Preserving Uncooked Jams and Jellies:

35. Photo Credits Slide 3: Centers for Disease Control and Prevention
Slides 16 and 19: Pixabay
Slide 17: National Center for Home Food Preservation
All other photos were taken by the Food Preservation Team.
Updated May 2016