FSM 351: Use Tested Recipes for Jams, Jellies, Preserves, Marmalades, and Conserves

Transcript [Music] From Washington State University Extension, I’m Susie Craig. Did you know making jams, jellies, conserves, preserves, and marmalades are one of the easiest ways to get started in home food preservation? The National Center for Home Food Preservation at the University of Georgia has seventy-three tested recipes, online and free. They include reduced sugar recipes. Their recipes taste great while ensuring food safety. Resources include testing pectin, remaking soft jellies, problem solving and practical solutions for improvement in jams and jellies. For instance, if your jams are too soft, the cause may be overcooking fruit to extract juice, making a batch too large or insufficient acid. Faculty experts at the National Center for Home Food Preservation suggest solutions based on food science and food safety. Thanks for listening. This is Food Safety in a Minute. [Music] Resources National Center for Home Food Preservation. Jams and Jellies/Jams and Jellies General Information/Causes and Possible Solutions for Problems with Jellied Fruit Products. https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/general-information-on-canning-jams-jellies-and-marmalades/. Accessed online 6/28/25.