May is often the beginning of jelly and jam making time for callers. We often get calls from first time jelly makers. This year there is a resurgence in both gardening and home food preservation. I have already had several calls from people making jam this spring.
Freezer jam or jelly is easier to make than cooked jam or jelly as freezer style does not need to be processed through the boiling water bath canner. You will often need pectin to make freezer jam but it can also be made with Jello. You should know that any jam made with Jello is considered freezer jam and can not be processed in a boiling water bath canner. But any jam that is not freezer jam MUST be processed through the boiling water bath canner unless it is stored in the refrigerator.
Jam and jelly recipes should be followed exactly as written. You should not experiment with these recipes, add extra ingredients, or double these recipes. Following the recipe as written is the only way to guarantee a safe product when you intend to process it in the boiling water bath canner.
Iowa State University Extension and Outreach has some recipes available in the Preserve the Taste of Summer publications and the National Center for Home Food Preservation also has safe, tested recipes.
If you need a little help when you get started making jelly or jam this year, call us at AnswerLine. We are always glad to help.