How to Make Jam, Jelly and Preserves

Making jam, jelly and preserves is one of the easiest and most enjoyable way to preserve the harvest AND it also leads to an absolutely delicious treat for toast, yogurt, and other based goods. In the guide below we’ll go into how to make these products, and you can find links to some of our favorite jam, jelly and preserve recipes.

Recipes

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The Basics

Jam, jelly and preserves are all made using similar methods. Through adding sugar and sometimes pectin and cooking the fruit, you cause the fruit to thicken, making it spreadable. While there are different ingredient ratios and methods, the basic methods are all similar. Before we jump in, it’s helpful to know the difference between these different products.

Jam

• Made from crushed or chopped fruit.
• Has a thick, chunky texture.
• Often contains fruit pulp or pieces.

Jelly

• Made from fruit juice.
• Has a smooth, clear texture.
• Typically has no fruit pieces, just a gel-like consistency.

Preserves

• Made from whole or large chunks of fruit.
• Has a chunky texture with fruit pieces in syrup.
• Combines the fruit’s natural texture with a sweet syrup.

Ingredients for Making Jam, Jelly and Preserves

Below is a list of the typical ingredients used in making jam, jelly and preserves

Fruit: Fruit is obviously the base ingredient. Choose ripe fruit that is harvested locally if possible. You can also make jam and jelly from store brought fruit or even juice.

Sugar: Sugar adds sweetness and helps with preservation by inhibiting microbial growth. It also aids in the gel formation when combined with pectin and can be used without pectin as well to gel your fruit.

Pectin: A natural or added thickening agent that helps the mixture gel and set. It’s helpful for achieving the desired consistency in jams and jellies. You can also get pectin for low sugar jams and jellies.

Lemon: Adds acidity, which enhances flavor and helps with setting by interacting with pectin. It also helps balance the sweetness and contributes to the preservation process. This is usually an optional ingredient.

Salt: Enhances the overall flavor and can help balance sweetness. It also acts as a preservative, though it’s used in small amounts in fruit preserves. I like to add a teaspoon of salt – it really brings out the flavor and doesn’t take salt.

Equipment to Make Jam, Jelly and Preserves

Here’s a list of the most important equipment for making jam, jelly, and preserves:

1. Heavy-Bottomed Saucepan: Essential for cooking the fruit, sugar, and pectin evenly and preventing burning.
2. Ladle: Useful for transferring the hot jam, jelly, or preserves into jars.
3. Canning Jars with Lids: Necessary for storing and sealing the finished product; must be sterilized before use.
4. Canning Funnel: Helps pour the hot mixture into jars without spilling and ensures a clean rim for sealing.
5. Jar Lifter: A tool designed to safely lift hot jars out of boiling water and onto a cooling rack.

You can see my complete guide to the equipment we use in the section of the site: Equipment for Making Jam, Jelly and Preserves

General Method for Making Jam, Jelly and Preserves

While each recipe has it’s own steps – this is a general method you can use for making jam, jelly and preserves.

1. Prepare Ingredients and Equipment:
   • Ingredients: Gather fruit, sugar, pectin, lemon juice, and salt (if needed).
   • Equipment: Sterilize canning jars and lids. Prepare a heavy-bottomed saucepan, ladle, canning funnel, and jar lifter.
2. Prepare the Fruit:
   • For jam and preserves: Wash and peel (if necessary) the fruit. For jam, crush or chop the fruit into small pieces. For preserves, cut the fruit into larger chunks.
   • For jelly: Extract the juice from the fruit using a juicer or by boiling and straining.
3. Cook the Mixture:
   • Jam: Combine crushed fruit with sugar and pectin in a saucepan. Bring to a boil, stirring constantly. Cook until the mixture reaches the desired consistency.
   • Jelly: Mix fruit juice with sugar and pectin in a saucepan. Bring to a rolling boil, stirring constantly, and cook until it reaches the gel stage.
   • Preserves: Combine fruit chunks with sugar and pectin in a saucepan. Cook until the fruit is tender and the syrup has thickened to your liking.
4. Test the Consistency:
   • Use a spoon or freezer test to check if the mixture has thickened to the desired consistency. For jam and jelly, it should hold its shape on a spoon or plate.
5. Fill and Seal Jars:
   • Place a canning funnel over sterilized jars. Ladle the hot mixture into the jars, leaving about 1/4 inch of headspace. Wipe the rims to remove any residue.
   • Place sterilized lids on the jars and screw on the metal bands until fingertip-tight.
6. Process the Jars:
   • Process jars in a boiling water bath for the recommended time based on altitude and recipe instructions to ensure proper sealing and preservation. You can also freeze or put your jars in the fridged.
7. Cool and Store:
   • Remove jars using a jar lifter and let them cool completely on a clean towel or cooling rack. Once cool, check seals by pressing down in the center of each lid. If it doesn’t pop back, the jar isn’t sealed properly.
   • Store sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.

How to store Jam, Jelly and Preserves

Refrigerator/Freezer Method

For a quick and easy preservation method, you can store jams, jellies, and preserves in the refrigerator or freezer. Simply pour the slightly cooled mixture into clean, freezer-safe containers, leaving a bit of headspace for expansion. Seal the containers and label them with the date. Store in the refrigerator for up to a few weeks or freeze for several months. This method is perfect for small batches and short-term use, offering convenience without the need for special equipment.

I think this method preserves the flavor better, so if you have freezer space, this is my preferred method.

Canning Method

Canning is a time-tested method for long-term preservation of jams, jellies, and preserves. After cooking your mixture, pour it into sterilized jars, leaving some headspace. Seal the jars with sterilized lids and process them in a boiling water bath for the recommended time. This creates a vacuum seal that keeps the preserves shelf-stable for up to a year or more. Store the sealed jars in a cool, dark place. Canning is ideal for larger batches and ensures that your preserves last through the seasons.

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