Making Jams and Jellies
without added pectin
- 9 cups crushed berries
- 6 cups sugar
Yield: About 7 or 8 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
canning jars. Wash berries before crushing. Combine berries and sugar.
Bring slowly to a boil, stirring occasionally until sugar dissolves. Once
sugar is dissolved, cook rapidly to , or almost to, the jellying
point, depending upon whether a firm or soft jam is desired. As mixture
thickens, stir frequently to prevent sticking. Remove from heat and fill
hot jam into hot, sterile jars, leaving ¼-inch headspace. Wipe rims
of jars with a dampened clean paper towel; adjust two-piece metal canning
lids. Process in a Boiling Water Canner.
NOTE: If seedless jam is preferred, crushed berries
may be heated until soft and pressed through a sieve or food mill; then
add sugar and proceed as above.
|Table 1. Recommended
process time for Berry Jams in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·