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Making Preserves


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Making Preserves

These "preserves" contain large or whole pieces of fruit within a thickened sugar syrup of medium to thick consistency. Fruit pieces retain their size and shape. If you are looking for a jam-like spread, please refer to the sections on jams, marmalades and conserves.

The sugar is necessary for the preservation in these methods. These products cannot be made without the sugar, or with sugar substitutes. The sugar should not be reduced, either. If you want reduced sugar preserves, try jams made with purchased pectins sold specifically for reduced- or no-sugar-added jams and jellies.

  • Fig Preserves
  • Pear Preserves
  • Plum Preserves
  • Strawberry Preserves
  • Watermelon Rind Preserves

  • 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.