Canning Jams & Preserves

Gather recipe and calculate batch size

Choose a tested recipe and scale ingredients to your desired number of jars.

Research fruit pectin and adjust recipe

Note natural pectin levels; add commercial pectin for low-pectin fruits like strawberries.

Measure sugar and acid ratios

Follow recipe ratios exactly — sugar and acid affect set and preservation.

Inspect jars, lids, and rings for damage

Discard chipped rims, cracked glass, or rusty lids before using.

Sterilize jars and lids

Use boiling-water sterilization

Boil jars 10 minutes; keep jars hot until filling and lids in simmering water.

Use dishwasher or oven method as an alternative

Hot dishwasher cycle or 225°F oven for 10 minutes (jars only). Keep lids separate.

Prepare fruit: wash, peel, and chop

Remove stems, pits, and bad spots; keep pieces even for consistent cooking.

Cook fruit to desired consistency

Simmer fruit with sugar and pectin, stirring to prevent scorching.

Test for setting point (wrinkle test or thermometer)

Use the chilled-plate wrinkle test or measure 220°F (104°C) for jam set.

Hot-fill jars leaving correct headspace

Leave about 1/4 inch (6 mm) headspace for jams; follow recipe for preserves.

Remove air bubbles and wipe jar rims

Use a non-metal spatula to release trapped air; clean rims for a good seal.

Apply lids and screw rings fingertip tight

Center lid, then tighten rings until snug but not over-tightened.

Process jars in boiling water bath for recommended time

Start timing when water returns to a boil; adjust minutes for jar size and altitude.

Cool jars undisturbed and check seals

Let sit 12–24 hours; lids should be concave and not flex when pressed.

Label jars with date and batch; store in cool dark place

Include batch code and canning date; use within about one year and rotate stock.