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Resources for Making Jellied Fruit Products

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Resources for Making Jellied Fruit Products

Each summer a bountiful crop of fruits arrive and the annual dilemma of what to do with them occurs. Jelly, jam, preserves, conserves, marmalades and fruit butters are an excellent way to preserve these fruits. All are made from fruit, preserved by fruit acid and sugar and thickened or gelled to some extent.

Safety of Jellied Products
Preservation of jellied products is primarily due to acidity and secondarily to sugar. Most fruits have sufficient acidity to make jellies safe. When using regular pectin or natural fruit pectin the acidity necessary to form a proper gel is well above the acid safety margin. Some modified pectins do not rely on acidity to help form a gel. For these products follow recipes from reliable science-based sources. Non-cooked jellied products, low acidity, or questionable acidity jellied products must be stored in the refrigerator or freezer.

The addition of sugar further inhibits dangerous microorganism growth. However, growth of some yeasts and molds can still occur. The USDA and the Cooperative Extension Service endorse a boiling water canning process for jams and jellies that will make the potential for mold spoilage as small as possible.

General Information

  • General Information - Jams & Jelly Products
  • Types of Jellied Products
  • Jellied Product Ingredients

  • Extracting Juice for Jelly
  • General Information on Canning Jams, Jellies, and Marmalades
  • Making Jelly without added Pectin
  • Making Jam without added Pectin
  • Making Jams and Jellies with added Pectin
  • Processing Jams and Jellies
  • Steps in Processing Jams and Jellies
  • Testing Jelly without Added Pectin
  • Remaking Soft Jellies
  • Stiff Jams or Jellies
  • Storing Home-Canned Jams and Jellies
  • Causes and Possible Solutions for Problems with Jellied Fruit Products

  • Jellies

    Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

    These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    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.