Making Jams and Jellies
Making Jams and Jellies with Added Pectin
Fresh fruits and juices as well as commercially canned or frozen fruit juice can be used with commercially
prepared powdered or liquid pectins. The order of combining ingredients depends on the
type of pectin used. Complete directions for a variety of fruits are provided with packaged pectin. Jelly
or jam made with added pectin requires less cooking and generally gives a larger yield. These
products have more natural fruit flavors, too. In addition, using added pectin eliminates the need to test
hot jellies and jams for proper gelling. Adding 1/2 teaspoon of butter or margarine with the
juice and pectin will reduce foaming. However, these may cause off-flavor in a long-term storage of
jellies and jams. Recipes available using packaged pectin include:
Jellies Apple, crab apple, blackberry, boysenberry, dewberry, currant, elderberry, grape,
mayhaw, mint, peach, plum, black or red raspberry, loganberry, rhubarb, and strawberry.
Jams Apricot, blackberry, boysenberry, dewberry, loganberry, red raspberry, youngberry,
blueberry, cherry, currant, fig, gooseberry, grape, orange marmalade, peach, pear, plum, rhubarb,
strawberry, and spiced tomato.
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.
Be sure to use Mason canning jars, self-sealing two-piece lids, and a 5-minute process (corrected for
altitude, as necessary) in boiling water. For more information about jams and jellies see "Preventing Spoilage".
Purchase fresh fruit pectin each year. Old pectin may result in poor gels. Follow the instructions with
each package and the process times recommended in Table 1.
|Table 1. Recommended
process time for Jellies and Jam with Added Pectin
in a boiling-water canner.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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