Basic information on canning can be found on my Canning Page. Additional information for canning fruit can be found on my Canning Fruit page.
This page is for Jam recipes using a boiling-water canner.

Combine apricots and lemon juice in a large saucepot. Add sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
Yield: about 5 pints.

Combine berries and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
Yield: about 3 pints.
NOTE: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; measure pulp and proceed as above.

Combine all ingredients, except sugar, in a large saucepot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. return to a rolling boil. Boil 2 minutes, stirring constantly. remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 6 half-pints.

Combine cherries, pectin and lemon juice, if needed, in a large saucepot. Bring to a boil ober high heat, stirring constantly. Add sugar, stirring until dissolved. Bring to a boil; boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 6 half-pints.

Combine plums, sugar and water in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield:about 3 pints

Combine elderberries, sugar and vinegar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 3 pints.

To prepare figs: Completely cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Measure 2 quarts chopped figs.
To prepare jam: Combine figs, sugar and water in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 5 pints.

To prepare pulp: Separate pulp from skins of grapes. Chop skins. Cook gently 15 to 20 minutes, adding only enough water to prevent sticking, about 1/2 cup. Cook pulp without water until soft. Press through a sieve or food mill to remove seeds.
To prepare jam: Combine pulp, skins and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to the gelling point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 3 pints.

Combine kiwi, pectin and pineapple juice in a large saucepot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 4 half-pints.

Combine peaches and water in a large saucepot. Cook gently 10 minutes. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about 15 minutes. As mixture thickens, stir to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 4 pints.

Combine all ingredients in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
Yield: about 3 half-pints.

Combine raspberries, pectin, water, lemon peel and lemon juice in a large saucepot. Bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 5 half-pints.

Wash and crush berries. Combine with sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to the gelling point, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 4 pints.

Wash and crush berries. Combine berries, pectin and lemon juice in a large saucepot. Bring mixture to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 8 half-pints.