Canning Jams and Jellies

Canning Jams and Jellies

wiping rim of jelly jar(Photo source: National Center for Home Food Preservation)

New to canning or need a refresher course? Check our general canning information page.

Home-made jams and jellies are a sweet treat we can make for ourselves and others. If you are still using paraffin, read Dangers of Using Paraffin on Jams and Jellies from the National Center for Home Food Preservation before you begin. Unless you make refrigerator or freezer jam, jams and jellies must be processed in a boiling water canner. 

Nebraska Extension Canning Jams & Jellies Publications

  • Jams, Jellies and Preserves
    Procedures for preserving jams, jellies and similar food products; includes recipes and recommended processing times.

Brief, 2-sided brochures including recipes for jams, jellies and spread from Buy Fresh, Buy Local® Nebraska and UNL Extension.

Additional Canning Jams & Jellies Publications from Other Sources

Following are some more canning resources you may find helpful.

National Center for Home Food Preservation (NCHFP)
USDA Complete Guide to Home Canning, 2009 revision
Additional Helpful Materials


Quick Links to Canning, Freezing & Drying Sections


  1. Fruits (includes canned pie fillings)
  2. Tomatoes and Tomato Products (includes Salsa)
  3. Vegetables (includes soups)
  4. Meat, Poultry and Seafood
  5. Jams and Jellies
  6. Pickles and Fermented Products
  7. General Canning information / What You Need to Know before You Begin Canning
  8. Frequently Asked Canning Questions (includes troubleshooting problems with canned foods)
  9. Altitude / Elevation information
  10. Unsafe Canning Practices
  11. Contacting Companies about Specific Products and Equipment
  12. Sources of Canning Supplies (such as ClearJel®, canning equipment, etc.)




▸Email contact for Home Food Preservation webpages: Carol Larvick


Canning with Splenda®

(Source: National Center for Home Food Preservation [NCHFP])