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Preserving Food: Jams and Jellies

Number: FDNS-E-43-08   Date: 04/13
Directions and safe procedures for preserving jams, jellies, butters, conserves, marmalades and preserves.

Author 1: Judy Harrison

Author 2: e_andress

Contact:
Judy Harrison, Professor and Extension Foods Specialist
Cooperative Extension
204 Hoke Smith Annex
The University of Georgia
Athens, GA 30602-4356

judyh@uga.edu
706-542-3773

Document Use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgement and this notice is included:

Reprinted with permission of the University of Georgia. Judy Harrison. 2013. Preserving Food: Jams and Jellies. Athens, GA: The University of Georgia, Cooperative Extension.

 
 

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