{"id":18052,"date":"2025-06-26T14:32:04","date_gmt":"2025-06-26T18:32:04","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=18052"},"modified":"2025-06-26T14:37:49","modified_gmt":"2025-06-26T18:37:49","slug":"jam-and-jelly-tips","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2025\/06\/26\/jam-and-jelly-tips\/","title":{"rendered":"5 Tips for Making Delicious Jam and Jelly This Summer"},"content":{"rendered":"

\u2014 By Kate McCarty<\/a>, Food Systems Professional, University of Maine Cooperative Extension<\/p>\n

During the summer I usually get a few calls from frustrated preservers asking why their jam or jelly didn\u2019t come out right. It\u2019s annoying to try and make a nice, spreadable jam and instead end up with something that\u2019s too runny or too thick. There are many reasons your jam or jelly could fail to set up or overset, from using overripe fruit to even the weather that day! So if you\u2019ve ever had your jam or jelly not turn out the way you want, read on for some tips to make sure you end up with perfectly preserved fruit jams and jellies.<\/p>\n

1. Use the right pectin.<\/h3>\n

I often hear from people who want to use less sugar when making jam or jelly. Traditionally, jam recipes are made with equal parts fruit and sugar, or sometimes even more sugar than fruit! While grandma\u2019s full-sugar jam sure is delicious, nowadays, many people are looking to use less sugar or sugar substitutes when making jam. The solution is to use an added pectin that is specifically formulated to use less sugar. Some pectins even work with honey, maple syrup, agave nectar, synthetic sugar substitutes or fruit juice concentrate.<\/p>\n

One thing you can\u2019t<\/strong> do is use a pectin that requires a lot of sugar, but just opt to add less sugar. Doing so could result in your jam or jelly failing to set. So find the right low-sugar pectin and follow the recipe exactly as written. Look to Ball<\/a>, the National Center for Home Food Preservation<\/a>, or recipes included with pectin for a reliable recipe for fruit jams, jellies, and preserves.<\/p>\n

\"Seven<\/a><\/p>\n

2. Make sure the pectin isn\u2019t expired.<\/h3>\n

Some pectins expire, so check the package to make sure it\u2019s still good before you start jamming. Expired pectin could fail to set, so don\u2019t buy more than you\u2019ll use in a year and make sure it\u2019s good before you check out at the store. Certain brands of pectin, like Pomona\u2019s Pectin, do not expire, so you don\u2019t have to worry about that one.<\/p>\n

3. Use a candy thermometer.<\/h3>\n

If you are making a jam or jelly without using any added pectin, you will need to boil the fruit and sugar until it reaches the \u201cset point\u201d at 220\u00b0F. If you don\u2019t reach that required temperature, your jam or jelly won\u2019t set. But if you heat it too much, your jam or jelly will overset and be thick and gummy. So it\u2019s important to get the temperature just right when making a traditional no-added pectin jam or jelly.<\/p>\n

A long-stemmed candy thermometer clipped to the side of the pot will help you monitor the jam\u2019s temperature while it\u2019s boiling. Another way to know that the jam is starting to thicken is to look for it to start sheeting off the side of the spoon, rather than dripping like syrup does. More tips about making jam and jelly without added pectin can be found at the National Center for Home Food Preservation<\/a>.<\/p>\n

If you\u2019re adding pectin to your jam or jelly, you do not need to worry about the temperature or testing for doneness.<\/p>\n

4. Don\u2019t worry about \u201cfruit float\u201d or separation.<\/h3>\n

\"Two<\/a><\/p>\n

Many people check in with us at UMaine Extension to ask about why their jam looks separated after it\u2019s been canned. It\u2019s most noticeable with strawberry and peach jam as the pieces of fruit float up to the surface of the jam while the jam is still warm. Once it cools and sets up, the fruit is gelled in place in a layer on top of the jam. This isn\u2019t a safety concern, but some people find it a little unsightly. I just recommend stirring the jam once you open it, so the fruit is more evenly distributed in the jar. You may see recommendations to invert or gently swirl the jar right after canning it to prevent fruit float, but we don\u2019t recommend moving the jars while they are cooling down. So let the jars cool undisturbed after they come out of the canner and just give the jam a stir before serving it.<\/p>\n

5. Don\u2019t try to double a recipe.<\/h3>\n

Often people think they can just double a recipe, wanting a big batch of jam from the same amount of work. But if you try to double a recipe or make more than 10 cups of jam at a time, you run the risk of the jam not setting. This is because big batches take longer to boil and cook and extended heating can break down the pectin molecules. So don\u2019t try to double the recipe, rather make two separate batches (at the same time, if you can safely monitor both) and can or freeze them. For more information about preserving jams, watch our short video on canning strawberry jam<\/a> or our longer webinar on canning jams and jellies<\/a>.<\/p>\n

These tips should help your jams and jellies turn out well this summer. If all else fails and you do end up with a runny jam or jelly, just tell people it\u2019s fruit syrup and that it\u2019s great on pancakes or ice cream. They\u2019ll be none the wiser!<\/p>\n

No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.<\/em><\/p>\n

Resources<\/h3>\n