Blueberry-Spice Jam — NCHFP
A tested blueberry jam with powdered pectin and warm spice, yielding about five half-pint jars.
Jams, Jellies & Spreads
Canning recipes for jams, jellies, marmalades, conserves, preserves and fruit butters, safety-graded and linked to their original publishers.
Blackberry Jelly without Added Pectin — NCHFP
A tested blackberry jelly made without added pectin, yielding about five half-pint jars.
Blackberry Jelly with Liquid Pectin — NCHFP
A tested blackberry jelly made with liquid pectin, yielding about nine half-pint jars.
Blackberry Jam with Pectin — NCHFP
A tested blackberry jam made with powdered pectin, yielding about twelve half-pint jars.
Apricot Jam without Added Pectin — NCHFP
A tested apricot jam made without added pectin, yielding about ten half-pint jars.
Apple Jelly without Added Pectin — NCHFP
A tested apple jelly made without added pectin, yielding about four or five half-pint jars.
Apricot-Orange Conserve — NCHFP
Tested NCHFP apricot-orange conserve with citrus juice, peel, and chopped nuts.
NCHFP Apple Jelly Without Added Pectin
A tested NCHFP apple jelly recipe made without commercial pectin, with complete juice-extraction steps, 1/4-inch headspace, and altitude-adjusted boiling-water processing times.
Powidła Śliwkowe — Polish Plum Butter
Traditional Polish plum butter preserved as an Eastern European record with explicit refrigerator/freezer safety guidance.
Grandmother Antonietta’s Mixed-Fruit Jam — Quattro Stagioni
An Italian Quattro Stagioni mixed-fruit jam record with an explicit refrigerator/freezer safety adaptation.
Apricot Jam — WECK Germany
A German WECK apricot jam recipe with explicit source-specific safety classification and a conservative modern adaptation.