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Preserving Jam Maker Jams and Jellies by Ball Canning

Preserving Jam Maker Jams and Jellies by Ball Canning

Ingredients

  PRESERVE your Jam or Jelly immediately, using 1 of the 3 ways listed below.

Cooking Instructions

Preservation Methods:

Enjoy Now

Spread it on thick, then save the rest for up to 3 weeks in your refrigerator.

LADLE hot jam or jelly into hot jars. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.

REFRIGERATE jam or jelly for up to 3 weeks or serve immediately to enjoy now.

Note: Always heat jars before adding hot jam or jelly to prevent jar breakage. Jars can be heated various ways. Wash and heat in the dishwasher, just ensure they are still hot by the time you fill them. Or, you can heat them in a slow cooker.

Freeze

Freeze jam for up to 1 year, right in your Ball Glass Jars.

LADLE hot jam or jelly into hot jars leaving 1/2 inch headspace. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.

FREEZE jam or jelly for up to 1 year.

Headspace is the space between the food and the top of the jar. When freezing, food expands. By leaving 1/2-inch headspace, you will allow for this expansion.

Glass jars with straight sides work best for freezing as they allow for food expansion that occurs during the freezing process. We recommend Ball Quilted Crystal Jelly Jars (8 OZ) or Ball Half Pint (8 OZ) Jars. If you prefer plastic over glass, we recommend Ball (8 OZ) Freezer Jars.

Preserve and Store

With Ball Home Canning Products, jams can be stored for up to 1 year.

PREPARE YOUR GEAR (while jam or jelly is being made in your Automatic Jam and Jelly Maker)

FILL canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack or Canning Discovery Kit canning rack with lifter to the side until ready to use.

WASH jars, lids and bands in hot, soapy water. Rinse well.

KEEP jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. You can heat them in your canner or stockpot of simmering water, or in a heated dishwasher. Set lids and bands aside in your work area.

FILL YOUR JARS

LADLE hot jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight.

PLACE filled jars in the canning rack inside the canner, ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil.

PROCESS jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.

REMOVE jars from water and cool. Check lids for seal after 12 to 24 hours.

CHECK THE SEAL

PRESS on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process.

STORE sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.

ENJOY your homemade jam or jelly or give as a gift.



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