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Jam and Jelly


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Basics
Nutritional Sciences
University of Missouri Extension

J
elly, jam, preserves, conserves,
marmalades and fruit butters are
Quality for Keeps Jelly is a mixture of fruit juice and
similar products. All are made sugar that is clear and firm
from fruit, preserved by sugar and enough to hold its shape.
thickened or gelled to some extent. Other sweet spreads, like
jam, are made from crushed or
Ingredients chopped fruit. Jam holds its
To gel properly, sweet spreads must shape, but is less firm than jelly.
contain the right combination of fruit, When jams are made from a mix-
pectin, acid and sugar. The fruit gives ture of fruits they are usually
each spread its unique flavor and called conserves, especially
color. Fruit also supplies the water calling for added pectin. when they contain citrus fruits,
needed to dissolve the other ingredi- The right amount of acid is critical nuts, raisins or coconut.
ents and some or all of the pectin and to gel formation. With too little acid, the Preserves are made of small,
acid. Good quality, flavorful fruits make gel will never set. Too much acid will whole fruits or pieces of fruits in
the best sweet spreads. cause the gel to lose liquid (weep). If a clear, thick, slightly gelled
If combined with the right amount of fruits are low in acid, add lemon juice syrup.
acid and sugar, pectins cause a gel to or other acid ingredients as directed. Marmalades are soft, transparent
form. All fruits contain some pectin. Commercial pectin products contain fruit jellies that contain small
Apples, crabapples, gooseberries and enough acid to ensure gelling. pieces of fruit or citrus peel.
some plums and grapes contain Sugar helps preserve sweet Fruit butters are made from fruit
enough natural pectin to form a gel. spreads, contributes flavor and aids in pulp cooked with sugar until
Other fruits, like strawberries, cherries gelling. Granulated white sugar is most thickened.
and blueberries, contain little natural often used to make jelly or jam. You
pectin. They must be mixed with other can replace part of the sugar with corn because the sugar is needed for gel
fruits high in pectin or with commercial syrup or honey, but too much masks formation. Look for tested recipes on
pectin products for a gel to form. Fully the fruit flavor and changes the gel making jellied products without added
ripened fruit contains less pectin, so structure. Use tested recipes for sugar.
combine it with one-fourth underripe replacing sugar with honey and corn
fruit when making sweet spreads syrup. Don't reduce the amount of Don't seal it with a kiss —
without added pectin. sugar in traditional recipes, because a use the right lids and proce-
Caution: Commercially frozen gel won't form, and yeasts and molds dures to prevent spoilage
and canned juices are low in natural may grow in the sweet spreads.
pectins and make soft-textured Artifical sweeteners cannot be sub- Even though sugar helps preserve
sweet spreads. Use only in recipes stituted for sugar in regular recipes sweet spreads, molds can still grow on

Published by University of Missouri Extension GH1461 ▶

the surface of these products unless
they are heat-processed. It is not a
safe practice to scrape the mold off
the surface of sweet spreads and use
what's left in the jar. Poisons called
mycotoxins — known to cause cancer
in animals — have been found in some
jars of jelly with surface mold growth.
The effects of mycotoxins on humans
are still being researched, so you
should discard any sweet spread con-
taining mold.
Jam and jelly gems
Paraffin or wax seals don't
• Overcooking jam and jelly can break down pectin and prevent proper
prevent mold growth and are no
gelling.
longer recommended for sealing any
• Always make only one batch at a time. Making more than one batch at a
sweet spread, including jelly.
time (doubling or tripling the recipe) often results in soft gels.
To prevent mold growth and to keep
• Stir constantly while cooking to prevent burning.
good flavor and color, pour hot sweet
• Remember that recipes are developed for specific jar sizes. Using larger
spreads into sterilized jars; leave
jars may cause excessively soft sweet spreads.
¼-inch headspace. Seal with two-piece
lids, and process as directed in Table
1 (Page 5). Be sure to use the pro-
cessing time recommended for your to the juice and make your jelly firmer. gelling point with one of the following
altitude. Do not use commercially canned or methods:
Sweet spreads are best if eaten frozen fruit juices, because their pectin Temperature test
within one year. content is too low. Use a jelly or candy thermometer,
Wash all fruits thoroughly before and boil until mixture reaches the fol-
Methods for making cooking. Cut firm, larger fruits into lowing temperature at your altitude.
jams and jellies small pieces. Crush soft fruits or If your altitude Boil until mix-
You can make jams and jellies with berries. Add water to fruits as directed is: ture reaches:
or without added pectin. Only use the in Table 2 (Page 5). Put fruit and water Sea level 220 degrees F
standard method of making sweet in a large saucepan and bring to a 1,000 feet 218 degrees F
spreads — without added pectin — boil. Simmer, stirring occasionally, for
2,000 feet 216 degrees F
with fruits naturally high in pectin. It is the amount of time listed or until the
much faster to make sweet spreads fruit is soft. Sheet or spoon test
with added powdered or liquid pectin. Press soft fruit lightly through a col- Dip a cool metal spoon into the
For the best results, follow specific ander. Then, let juice drip through a boiling jelly mixture. Raise the spoon
directions on packages of commercial double layer of cheesecloth or a jelly out of the steam, about 12 inches
pectins. bag. Pressing or squeezing the cooked above the pan. Turn the spoon so the
fruit will cause cloudy jelly. liquid runs off the side. The jelly is
Making jelly without added Use no more than six cups to eight done when the syrup forms two drops
pectin cups of fruit juice at a time and that flow together and sheet or hang
Use only firm fruits naturally high in combine the right amounts of juice, off the edge of the spoon. See Figure 1
pectin. Mix about three-fourths ripe sugar and lemon juice, as directed in (Page 6).
and one-fourth underripe fruit. One Table 2 (Page 5). Heat to boiling. Stir When the gelling point is reached,
pound of fruit will make at least 1 cup until the sugar is dissolved. Boil over remove jelly from the heat and quickly
of clear juice. Adding peels and cores high heat, stirring frequently, until the skim off foam. Use a wide-mouth
while the fruit is cooking will add pectin gelling point is reached. Test for the funnel, and pour the jelly into sterilized

2 Human Environmental Sciences Extension

 Making jelly and jam with
jars. Leave ¼-inch headspace. Adjust • 1 box (1¾ ounces) powdered
added pectin
lids and process as directed in Table 1 pectin
(Page 5). You may use fresh fruits and juices Yield
or commercially canned or frozen About 10 half-pints
Making jam without added juices ( or a combination) with com- Procedure
pectin mercially prepared powdered or liquid Wash and pit plums; do not peel.
For best flavor, use fully ripe fruit. pectins. Complete directions for a Thoroughly crush plums and grapes,
Wash and rinse all fruit thoroughly variety of fruits are provided with pack- one layer at a time, in a large sauce-
before cooking. Don't soak. Remove aged pectin. Always follow package pan. Add water. Bring to a boil. Cover
stems, skins and pits from fruit; cut fruit directions for combining ingredients. and simmer 10 minutes.
into pieces and crush. Remove stems Jelly or jam made with added pectin Strain juice through a jelly bag or
and blossoms and crush berries. Put requires less cooking, usually gives a double layer of cheesecloth. Measure
seedy berries (such as raspberries larger yield and has more natural fruit sugar and set aside. Combine 6½
and blackberries) through a sieve or flavor. Also, using added pectin elimi- cups of juice with pectin in a large
food mill. Do not puree fruit — this will nates the need to test for doneness. saucepan. Add butter if desired. Bring
change the acid level and cause a You may add ½ teaspoon of butter to a hard boil over high heat, stirring
weak gel. or margarine to the juice and pectin to constantly. Add the sugar and return to
Use the ingredient amounts given in reduce foaming; however, this may a full, rolling boil. Boil hard for 1
Table 3 (Page 6) and measure crushed cause off-flavors during long-term minute, stirring constantly. Remove
fruit and sugar into a large saucepan. storage. from heat, skim off foam and quickly
Bring to a boil while stirring rapidly and The following recipes are usually pour into sterilized half-pint jars. Leave
constantly. Continue to boil until the available with packaged pectins: ¼-inch headspace. Adjust lids, and
jam thickens. When testing for thick- Jellies process the jars as directed in Table 1
ness, remember that jam continues to Apple, crabapple, blackberry, (Page 5).
thicken as it cools. Test for thickness boysenberry, dewberry, currant,
using one of the following methods: elderberry, grape, mayhaw, mint,
Temperature test peach, plum, black or red raspberry, Blueberry-spice jam with
Use a jelly or candy thermometer loganberry, rhubarb and strawberry. pectin
and boil until jam reaches the right Jams • 2½ pints ripe blueberries
temperature for your altitude. (See Apricot, blackberry, boysenberry, • 1 tablespoon lemon juice
directions for jelly.) dewberry, loganberry, red raspberry, • ½ teaspoon ground nutmeg or
Refrigerator test youngberry, blueberry, cherry, currant, cinnamon
Remove all the jam from the heat fig, gooseberry, grape, orange marma- • 5½ cups sugar
and pour a small amount of boiling jam lade, peach, pear, plum, rhubarb, • ¾ cup water
on a cold plate. Put the plate in the strawberry and spiced tomato. • 1 box (1¾ ounces) powdered
freezing compartment of a refrigerator Old pectin may not gel. Purchase it pectin
for a few minutes. If the jam gels, it is as needed every year. Yield
thick enough. About 5 half-pints
When jam is done, remove it from Procedure
the heat and quickly skim off foam. Grape-plum jelly with Wash and thoroughly crush
Use a wide-mouth funnel to pour the pectin blueberries, one layer at a time, in a
jam into sterilized jars. Leave ¼-inch • 3½ pounds ripe plums large saucepan. Add lemon juice,
headspace. Adjust lids and process as • 3 pounds ripe Concord grapes spice and water. Stir in pectin, and
directed in Table 1 (Page 5). • 1 cup water bring to a full, rolling boil over high
• ½ teaspoon butter or margarine heat. Stir frequently. Add the sugar and
(optional ingredient to reduce return to a full, rolling boil. Boil hard for
foaming) 1 minute, stirring constantly. Remove
• 8½ cups sugar from heat, quickly skim off foam and

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pour into sterilized half-pint jars. Leave one layer at a time. Put both fruits in a
Apple butter
¼-inch headspace. Adjust lids and jelly bag or double layer of cheese- Use Jonathan, Winesap, Stayman,
process the jars as directed in Table 1 cloth and gently squeeze out juice. Golden Delicious, MacIntosh, or other
(Page 5). Measure 3½ cups of juice into a large tasty apple varieties for good results.
saucepan. Thoroughly mix sugar into • 8 pounds apples
juice and add butter if desired. Bring • 2 cups cider
Pear-apple jam with pectin to a boil over high heat, stirring con- • 2 cups vinegar
• 2 cups fully ripe pears, peeled, stantly. Immediately stir in pectin. Bring • 2¼ cups white sugar
cored and finely chopped (about to a full, rolling boil and boil hard 1 • 2¼ cups packed brown sugar
2 pounds) minute. Stir constantly. Remove from • 2 tablespoons ground cinnamon
• 1 cup apples, peeled, cored and heat, quickly skim off foam and pour • 1 tablespoon ground cloves
finely chopped (about 1 large) into sterilized, half-pint jars. Leave Yield
• 6½ cups sugar ¼-inch headspace. Adjust lids and About 9 half-pints to 10 half-pints
• ¼ teaspoon ground cinnamon process the jars as directed in Table 1 Procedure
• ¹/3 cup bottled lemon juice (Page 5). Wash, remove stems, quarter and
• 6 ounces liquid pectin core fruit. Cook slowly in cider and
Yield vinegar until soft. Press fruit through a
About 7 half-pints to 8 half-pints Berry syrup colander, food mill or strainer. Cook fruit
Procedure Juices from fresh or frozen blueber- pulp with sugar and spices, stirring fre-
Crush pears and apples in a large ries, cherries, grapes, raspberries quently. To test for doneness, remove a
saucepan and stir in cinnamon. (black or red) and strawberries are spoonful and hold it away from steam
Thoroughly mix sugar and lemon juice easily made into toppings for use on ice for two minutes. Apple butter is done if
into fruits, and bring to a boil over high cream and pastries. it remains mounded on the spoon. Or,
heat, stirring constantly. Immediately Yield test for doneness by spooning a small
stir in pectin. Bring to a full, rolling boil About 9 half-pints amount onto a plate. When a rim of
and boil 1 minute. Stir constantly. Procedure liquid does not separate around the
Remove from heat; quickly skim off Select 6½ cups of fresh or frozen edge of the apple butter, it is ready for
foam and pour into sterilized, half-pint fruit of your choice. Wash, cap and processing. Fill hot, sterilized, half-pint
jars. Leave ¼-inch headspace. Adjust stem fresh fruit and crush in a sauce- or pint jars. Leave ¼-inch headspace.
lids and process the jars as directed in pan. Heat to boiling and simmer until Adjust lids and process as directed in
Table 1 (Page 5). soft (5 to 10 minutes). Strain hot berries Table 1 (Page 5).
through a colander and let drain until
cool enough to handle. Strain the col-
Strawberry-rhubarb jelly lected juice through a double layer of Remaking soft
with pectin cheesecloth or jelly bag. Discard the jellies
• 1½ pounds red stalks of rhubarb dry pulp. The yield of the pressed juice Measure jelly to be recooked. Work
• 1½ quarts ripe strawberries should be about 4½ cups to 5 cups. with no more than 4 to 6 cups at a
• ½ teaspoon butter or margarine Combine the juice with 6¾ cups of time.
(optional ingredient to reduce sugar in a large saucepan, bring to boil To remake with powdered
foaming) and simmer 1 minute. To make a syrup pectin
• 6 cups sugar with whole fruit pieces, save 1 or 2 For each quart of jelly, mix ¼ cup
• 6 ounces liquid pectin cups of the whole fresh or frozen fruit, sugar, ½ cup water, 2 tablespoons
Yield combine with the sugar and crushed bottled lemon juice and 4 teaspoons
About 7 half-pints. fruit and simmer as in making regular powdered pectin. Bring to a boil while
Procedure syrup. Remove from heat, skim off foam stirring.
Wash and cut rhubarb into 1-inch and pour into clean, half-pint or pint Add jelly and bring to a rolling boil
pieces and blend or grind. Wash and jars. Leave ½-inch headspace. Adjust over high heat, stirring constantly. Boil
stem strawberries, then crush berries lids and process as directed in Table 1. hard ½ minute.

4 Human Environmental Sciences Extension

 Remove from heat, quickly skim off juice, and pectin. Bring to full rolling one of the tests described above to
foam and pour into sterilized jars. boil, stirring constantly. determine if jelly is done.
Leave ¼-inch headspace. Adjust new Boil hard for 1 minute, then remove Remove from heat, quickly skim off
lids and process the jars as directed in from heat. Quickly skim off foam and foam and fill sterilized jars. Leave
Table 1 (below). fill sterilized jars. Leave ¼-inch head- ¼-inch headspace. Adjust new lids
To remake with liquid pectin space. Adjust new lids and process and process the jars as directed in
For each quart of jelly, measure ¾ the jars as directed in Table 1 (below). Table 1 (below).
cup sugar, 2 tablespoons bottled To remake without added
lemon juice, and 2 tablespoons liquid pectin
pectin. Bring jelly only to boil over high For each quart of jelly, add 2 table-
heat, while stirring. Remove from heat spoons bottled lemon juice. Heat to
and quickly add the sugar, lemon boiling and boil for 3 to 4 minutes. Use

Table 1. Recommended processing times for sweet spreads in a boiling-water canner

Process times at different altitudes
(in minutes)
Product Style of pack Jar size 0–1,000 feet 1,001–6,000 feet

All jellies and jams with or without Hot Half-pints or 5 10

added pectin pints

Berry syrup Hot Half-pints or 10 15

pints

Apple butter Hot Half-pints or 5 10

pints

When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes.
Remove jars from canner; use a jar lifter and keep jars upright. Carefully place them directly onto a towel or cake cooling rack, leaving at
least 1 inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. Cool jars upright for 12–24
hours while vacuum seal is drawn and jam or jelly sets up.

Table 2. Making jelly without added pectin

To make juice To make jelly
How many half-
Cups of water Minutes to simmer Cups of sugar to pints of jelly you
to be added per before separating add to each cup Lemon juice will get from 4 cups
Fruit pound of fruit out juice of strained juice (optional) of juice

Apples, tart 1 20–25 ¾ 1½ teaspoons 4–5

Berries 0–¼ 5–10 ¾–1 none 7–8

Crabapples 1 20–25 1 none 4–5

Grapes, Eastern
0–¼ 5–10 ¾–1 none 8–9
Concord

Plums, not Italian ½ 15–20 ¾ none 8–9

University of Missouri Extension 5

 Table 3. Making jam without added pectin
Cups of sugar to add Tablespoons How many half-pints
Fruit Cups of crushed fruit to crushed fruit of lemon juice you will get
Apricots 4–4½ 4 2 5–6
Berries* 4 4 0 3–4
Peaches 5½–6 4–5 2 6–7
*Includes: blackberries, boysenberries, dewberries, gooseberries, loganberries, raspberries and strawberries.

Figure 1. The spoon or sheet test

When mixture first boils, drops are As mixture continues to boil, drops When two drops form together and
light and syrupy. become heavier and drop off spoon "sheet" off the spoon, the gelling
two at a time. point has been reached.

For more information, visit MU Extension: 

http://extension.missouri.edu

■ Issued in furtherance of the Cooperative Extension Work Acts of May 8 and

June 30, 1914, in cooperation with the United States Department of Agriculture.
Director, Cooperative Extension, University of Missouri, Columbia, MO 65211
■ an equal opportunity/ADA institution ■ 573-882-7216 ■ extension.missouri.edu

$.75 GH1461 Revised 3/10/5M