Getting Ready for Fall Jams and Jellies

Late summer and early fall are the time for jams and jellies. Not the strawberry preserves of late spring. Think grapes, apples, blackberries, mulberries, and more. If you’ve been debating about learning to make jams and jellies, or you want to expand what you’re already doing, this is the time.

What You’ll Need

Water bath canning is the method for most jams and jellies. Fruit is high in sugar and acid, which puts it in the safe zone for boiling water processing. You’ll want:

• A large canning pot with a rack
• Half-pint or pint mason jars
• New lids
• Tools: a jar lifter, a wide-mouth funnel, and a ladle

You’re also going to need pectin. Most fruit contains some natural pectin, but adding commercial pectin (liquid or powdered) gives you a more reliable, consistent set. There are also low-sugar and no-sugar pectin options from Ball and other companies if you want more fruit flavor to come through without as much sweetness.

Grapes

Grape jelly is a good starting point for anyone new to this. The process is pretty simple, and the flavor payoff is big. Muscadines and scuppernongs are the grapes you’re most likely to find in Middle Tennessee.

Muscadine or Grape Jelly

Makes approximately 6 half-pint jars

What you’ll need:

• 3 1/2 pounds fresh muscadines or grapes
• 1/2 cup water
• 1 package (1.75 oz) powdered pectin
• 4 1/2 cups granulated sugar
• 2 tablespoons bottled lemon juice

How to make it:

1. Wash and crush the grapes in a large pot with the water. Bring to a boil, reduce heat, and simmer for 10 minutes. Pour into a jelly bag or cheesecloth-lined colander set over a bowl and let the juice drain undisturbed for at least 4 hours or overnight.

2. Measure 4 cups of juice into a large heavy pot. Stir in the pectin and lemon juice. Bring to a full rolling boil over high heat, stirring constantly.

3. Add all the sugar at once and return to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim any foam.

4. Ladle into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes. Let sit undisturbed for 24 hours.

Blackberries

Blackberries are one of the most generous canning fruits you’ll work with. They’re naturally high in pectin, which means you can make a perfectly good jam with nothing more than blackberries, sugar, and a squeeze of lemon juice. No added pectin required, though you can use it if you prefer a firmer set.

Seedless Blackberry Jam

Makes approximately 5 half-pint jars

What you’ll need:

• 3 pounds fresh blackberries
• 2 tablespoons bottled lemon juice
• 1 package (1.75 oz) powdered pectin
• 4 cups granulated sugar

How to make it:

1. Cook the blackberries in a large pot over medium heat, stirring and crushing as they heat, until they’re fully broken down, about 10 minutes. Press the cooked berries through a fine mesh strainer to remove the seeds. You should have about 3 cups of smooth puree.

2. Return the strained puree to the pot. Stir in the lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly.

3. Add all the sugar at once. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim foam.

4. Ladle into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and water bath can for 10 minutes. Allow to cool and set for 24 hours.

Mulberries

A quick note on timing: if you’re harvesting mulberries in late summer, you’re likely dealing with black mulberries, which aren’t native to North America but are widely cultivated. The red mulberry (our native option) ripens much earlier, running from late spring into early summer.

Mulberry Jelly

Makes approximately 5 half-pint jars

What you’ll need:

• 3 pounds fresh mulberries (black or red)
• 1/2 cup water
• 2 tablespoons bottled lemon juice
• 1 package (1.75 oz) powdered pectin
• 4 cups granulated sugar

How to make it:

1. Combine the mulberries and water in a large pot. Bring to a boil, mashing the berries as they heat. Reduce heat and simmer for 5 minutes. Pour into a jelly bag or cheesecloth-lined strainer over a bowl and let drain for at least 4 hours. Measure out 3 1/2 cups of juice.

2. Combine the juice, lemon juice, and pectin in a large pot. Bring to a full rolling boil over high heat, stirring constantly.

3. Add the sugar all at once and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam.

4. Ladle into sterilized half-pint jars leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.

Apples

Apple season runs from late summer through fall depending on the variety, and it’s one of the most versatile canning seasons of the year. Most people think of apple butter when they think of preserving apples, and it’s a worthy project — but there’s a lot more you can do.

Apple Pie Jam

Makes approximately 6 half-pint jars

What you’ll need:

• 4 cups peeled, cored, and finely diced apples (about 4 medium tart apples)
• 2 tablespoons bottled lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 package (1.75 oz) powdered pectin
• 3 cups granulated sugar
• 1/2 cup packed brown sugar

How to make it:

1. Combine the diced apples, lemon juice, cinnamon, nutmeg, allspice, and pectin in a large heavy pot. Stir to combine. Bring to a full rolling boil over high heat, stirring constantly.

2. Add both sugars at once. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. The jam will be chunky.

3. Remove from heat and skim any foam. Ladle into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.

4. Let cool undisturbed for 24 hours. The jam will thicken as it cools.

Spiced Apple Jelly

Makes approximately 5 half-pint jars

What you’ll need:

• 4 pounds any type of apples
• 4 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 1 package (1.75 oz) powdered pectin
• 4 cups granulated sugar
• 2 tablespoons bottled lemon juice

How to make it:

1. Combine the chopped apples, water, cinnamon sticks, and cloves in a large pot. Bring to a boil, then reduce heat and simmer until apples are completely soft, about 25 minutes. Pour into a jelly bag or cheesecloth-lined strainer and let drain for at least 4 hours. Measure 4 cups of juice.

2. Combine the apple juice, lemon juice, and pectin in a large pot. Remove the cinnamon sticks and cloves. Bring to a full rolling boil over high heat, stirring constantly.

3. Add all the sugar at once and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Skim foam.

4. Ladle into sterilized half-pint jars leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes.

More Ways to Learn

Water bath canning is the simplest way to preserve food, and jams and jellies are one of the best places to start. If you want to go deeper, check out our online classes, as well as our books. You’ll also find updates and tips on the Stoney Creek Farm YouTube channel and on Facebook.