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Uncooked jams and jellies are easy to prepare and have a fresh fruit taste. They can be made from most fresh or frozen fruits or fruit juices. The other ingredients needed are commercial pectin, sugar and in some cases, lemon juice. After the gel has formed, uncooked jams and jellies can be kept up to three weeks in a refrigerator or up to a year in a freezer. This publication provides instructions for uncooked jams and jellies as well as several recipes. For more information on food preservation, visit the National Center for Home Food Preservation online at http://nchfp.uga.edu.

Status and Revision History
Published on Feb 01, 2001
Published with Minor Revisions on May 23, 2015

Elizabeth L. Andress Professor & Food Safety Specialist, Family & Consumer Sciences Judy A. Harrison Extension Foods Specialist & Professor, Family & Consumer Sciences
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