UCCE Master Food Preservers of Solano and Yolo Counties
University of California
UCCE Master Food Preservers of Solano and Yolo Counties

Make Jam and Jelly

Jams and Jellies

Jams and jellies are among the most popular items preserved at home.  Because most fruits are acidic (pH of 4.6 or lower), jam or jelly made with them can be processed in a boiling water canner.

Low or reduced sugar recipes and pectins are available to meet the growing demand by consumers.

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Selected Recipes

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