Amber and Zac are eager to learn about food preservation. They have decided to make their favorite jelly, but how do they proceed? What are the steps that Amber and Zac should take to make jelly?

Step-by-Step Guide for Making Jelly

1. Choose a tested recipe from the National Center for Home Food Preservation online at the University of Georgia or from the Alabama Cooperative Extension System. Choose a tested recipe.

2. Read the entire recipe for all instructions and ingredients.

3. Wash your hands.

4. Choose fresh fruit with no blemishes.

5. Wash fruit thoroughly.

6. Prepare the fruit juice. Crush soft fruit like berries or cut firmer fruits like apples and add a little water to extract or drain fruit juice needed. Simmer or cook fruit until soft, then strain through a jelly bag or cheesecloth to get clear juice To keep the juice clear, do not squeeze the bag.

7. Measure ingredients. Measure the juice, sugar, and pectin according to the tested recipe.

8. Prepare equipment. Wash and sterilize food preservation jars and lids. Place clean jars in hot water until jelly is ready to be poured into the jars. Choose a large pot for cooking the jelly. Use a boiling water bath canner with a rack. Have these tools ready for preparing the jelly: jar lifter, jar funnel, plastic bubble freer, magnetic lid wand, headspace measuring tool, timer, dishcloths, and hot pads.

9. Cook the jelly in a large pot, mixing it with pectin. Bring to a rolling boil that cannot be stirred down. Cook for 1 minute, and then add sugar. Bring to a rolling boil again, stirring constantly and cooking for 1 minute.

10. Remove the hot sterilized jars from the water and place them on a dishcloth. Using the jar funnel, ladle cooked jelly into sterilized jars, leaving a ¼-inch headspace. Remove any skim or bubbles from the top. Headspace can be measured by using the headspace measuring tool from the equipment list. Wipe jar rims, apply lids, and screw on bands fingertip tight.

11. Process jars in the boiling water bath canner according to the tested recipe. Process time begins when the water is boiling.

12. Remove jars with the jar lifter. Do not tilt jars when removing from the water bath canner. Place the hot jars on a dishcloth.

13. Let jars cool for 12 to 24 hours.

14. Check jars for seals. They should not flex up and down.

15. Label and date jars of jelly. Store in a cool, dry place. Refrigerate after opening.

April Susan Hill, Extension Agent, Food Safety and Quality, Auburn University

New December 2025, Amber & Zac: Food Preservation, FCS-2924