Making Jams, Jellies and Fruit Preserves
Making Jams, Jellies and Fruit Preserves

Making Jams, Jellies and Fruit Preserves

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SKU B2909

Author(s) Barbara H. Ingham.

Favorite home-prepared treats include fresh strawberry jam, peach butter, or blueberry syrup. Guidelines include newly updated, research-tested recipes for delicious jams and jellies, fruit butter, syrups, and preserves. This publication was expanded to include recipes for low-sugar or no-sugar products (67 pages; 2020).

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Updated in 2020

Caution against using white-fleshed peaches or nectarines
New research has shown that white-fleshed peaches and nectarines are higher in pH and lower in acid than traditional yellow-fleshed varieties. Do not use white-fleshed peaches or nectarines for any of the recipes in this publication. The recipes in this publication that call for peaches are only safe when using the yellow-fleshed variety.

Caution against canning elderberries and elderberry juice
Research published in 2015 investigated varietal characteristics of 12 different genotypes of elderberry (Sambucus spp.) grown in Oregon and Missouri. Over 400 samples were analyzed, and the average pH of the fruit was 4.92. Elderberries and their juice are low in acid (high in pH) and cannot be safely used in Extension-recommended recipes that have been tested with other berries that are naturally high in acid, such as blueberries or blackberries.

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