Jelly — 74 Canning Recipes

Apricot Jelly — Bernardin

September 25, 2026September 18, 2026 by

Sealed jars of Apricot Jelly prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-5033 .entry-content”),s=e&&e.querySelector(“.wprm-recipe-snippet”),n=e&&e.querySelector(“#recipe-quick-nav”);if(e&&s&&n&&s.nextElementSibling!==n)e.insertBefore(s,n)}if(document.readyState===”loading”)document.addEventListener(“DOMContentLoaded”,p);else p();setTimeout(p,250)})(); On this page Safety Processing Recipe FAQ Safety classification Tested recipe. Documented by Bernardin. Processing details Method: Boiling-water canning; hot pack Jar size: 250 or 236 ml jars Headspace: 1/4 inch (0.5 cm) Processing: 10 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s guidance above that elevation. … Read more

Strawberry-Rhubarb Jelly — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed jars of strawberry-rhubarb jelly with strawberries and rhubarb stalks

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 7 half-pints. Tested … Read more

Strawberry Jelly with Pectin — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed jars of clear jewel-red strawberry jelly with fresh strawberries

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 8–9 half-pints. Tested … Read more

Plum Jelly without Added Pectin — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed jars of naturally set ruby plum jelly with ripe purple plums

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 8–9 half-pints. Tested … Read more

Plum Jelly with Pectin — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed jars of clear ruby plum jelly with ripe purple plums

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 7–8 half-pints. Tested … Read more

Mint Jelly with Pectin — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed jars of pale green mint jelly with fresh mint sprigs

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 3–4 half-pints. Tested … Read more

Mayhaw Jelly with Pectin — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed jars of jewel-red mayhaw jelly with ripe mayhaw fruit

(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States). Quick navigation · Safety · Processing · Recipe card · FAQ Safety classification Tested NCHFP home-canning recipe. Processing details Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 6 half-pints. Tested … Read more

Grape-Plum Jelly with Pectin — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed canning jars of grape-plum jelly with Concord grapes and ripe plums

A tested grape-plum jelly made with pectin, yielding about ten half-pint jars.

Grape Jelly with Liquid Pectin — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed canning jars of Concord grape jelly with fresh purple grapes

A tested grape jelly made with liquid pectin, yielding about nine half-pint jars.

Golden Pepper Jelly — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Three sealed canning jars of golden pepper jelly with yellow bell and serrano peppers

A tested golden pepper jelly with sweet and hot peppers, yielding about five half-pint jars.

Blackberry Jelly without Added Pectin — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Sealed half-pint canning jars filled with dark garnet blackberry jelly beside ripe blackberries

A tested blackberry jelly made without added pectin, yielding about five half-pint jars.

Blackberry Jelly with Liquid Pectin — NCHFP

September 24, 2026September 17, 2026 by Canning Recipes Editorial Team

Sealed half-pint canning jars filled with clear ruby blackberry jelly beside ripe blackberries

A tested blackberry jelly made with liquid pectin, yielding about nine half-pint jars.