Adjust for Elevation: Jellies, Jams, Butters, Conserves, Preserves, all things fruit-spready, and more!

Last–but certainly not least–we look at all of the possibility in the fruit spread category: jellies, jams, butters, conserves, preserves, and more :)

When it comes to adjusting this category for elevation … this is the easiest category of all. All fruit spreads (with the exception of chutneys, which I covered in a separate category) should be processed according to the following chart:

So–as far as fruit spreads go–it’s as simple as 5, 10, 15 :)

As far as creating your own fruit spread goes, that’s far more art than I can go into in one small blog post. However, suffice it to say that … if you find a fruit spread recipe that will gel–one with acid, pectin, and sugar on-board–then it’s probably one that will work for you if you process it in a BWB canner for the appropriate number of minutes listed above, based on your elevation. At some point in the future, I’ll go deeper into the trials and tribulations of creating your own fruit spreads …. but–for now–stick with good recipes … and remember to ALWAYS sterilize/seal your jars in a BWB to protect yourself and your goodies from those pesky canning cooties :)

About Lane

Just a canner ... on this food journey called life :)
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