Jams, Jellies & Spreads

Canning recipes for jams, jellies, marmalades, conserves, preserves and fruit butters, safety-graded and linked to their original publishers.

Apricot Silky Butter — Bernardin

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Sealed jars of Apricot Silky Butter prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-5044 .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 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. Tested/documented source … Read more

Apricot Red Currant Jam — Bernardin

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Sealed jars of Apricot Red Currant Jam prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-5038 .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 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. Tested/documented source … Read more

Apricot Jelly — Bernardin

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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

Apricot Jam Long Boil — Bernardin

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Sealed jars of Apricot Jam Long Boil prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-5028 .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

Apple Spiced Butter — Bernardin

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Sealed jars of Apple Spiced Butter prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-5023 .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 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. Tested/documented source … Read more

Apple Marmalade — Bernardin

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Sealed jars of Apple Marmalade prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-5018 .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 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. Tested/documented source … Read more

Apple Maple Butter — Bernardin

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Sealed jars of Apple Maple Butter prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-5008 .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

Apple Jam — Bernardin

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Sealed jars of Apple Jam prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-5004 .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 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. Tested/documented source … Read more

Apple Cider Butter — Bernardin

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Sealed jars of Apple Cider Butter prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-4999 .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 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. Tested/documented source … Read more

Apple Butter Honey — Bernardin

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Sealed jars of Apple Butter Honey prepared using the tested Bernardin method

(function(){function p(){var e=document.querySelector(“#post-4994 .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 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. Tested/documented source … Read more

Strawberry-Rhubarb Jelly — NCHFP

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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

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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

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