Jams and Jellies (FDNS-E-43-08) University of Georgia Extension Sweet spreads—butters, jellies, jams, conserves, marmalades and preserves—add zest to meals. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. This publication deals with the basics of making jellies and jams, without adding pectin. Information on ingredients, equipment, and the canning process are provided in this publication. Recipes for jellies and jams are also included. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu. 2017-07-11 10:26:08.477 2006-06-02 14:30:01.0 Preserving Food Series: Jams and Jellies | Publications | UGA Extension Skip to content

Jams and Jellies (FDNS-E-43-08)

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Summary

Sweet spreads—butters, jellies, jams, conserves, marmalades and preserves—add zest to meals. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. This publication deals with the basics of making jellies and jams, without adding pectin.

Information on ingredients, equipment, and the canning process are provided in this publication. Recipes for jellies and jams are also included.

For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.

Click the "Download PDF" link to view this publication.

Status and Revision History
Published on Feb 1, 2001
Re-published with minor revisions on Mar 23, 2013