The Basics of Jelly Making

Successful jellied products require a proper ratio of fruit, pectin, acid and sugar. Additionally, general procedures for jelly making must be followed to ensure that a safe and flavorful product is obtained. The Basics of Jelly Making provides detailed information for preparing quality jams, preserves and marmalades.

For more information see HGIC 3180, Basics of Jelly Making.

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This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.