Come learn how to make a classic hot pepper jelly with my quick and easy recipe. Made with a combination of colorful bell peppers and jalapeños, it strikes the perfect balance of sweet and spicy! I’ve included tips on how to adjust the spice level to your liking, and how to make it low-sugar too. Enjoy delicious homemade pepper jelly with crackers and cream cheese (or goat cheese), charcuterie boards, and more. I also love to gift jars to family, friends and neighbors around the holidays. See more of my favorite ways to use it at the end of this post! RELATED: Looking for more ways to preserve peppers? Don’t miss our popular cowboy candy recipe, easy refrigerator pickled peppers, or fermented hot sauce! You’ll also love our sweet ‘n spicy zucchini relish. Making hot pepper jelly is fantastic way to preserve homegrown peppers from the summer garden. This recipe is safe for canning or easy freezer storage, though it lasts for several months in the refrigerator too! Supplies Large saucepan or pot (at least 6 quart) Cutting board and knife OR food processor Canning supplies including jars, lids, a canning pot, etc OR freezer storage containers Recommended: food-safe gloves for prepping jalapeños Ingredients YIELD: This recipe makes six 8-ounce jars of hot pepper jelly (or about 48 ounces) 3.5 cups finely chopped bell peppers (you’ll need about 3-5 medium to large peppers). I love the look of red and orange bell peppers mixed with jalapeños, though you can use yellow or green bells too. 1.5 cups finely chopped jalapeños peppers or other hot chili peppers of choice* (about 7-9 peppers) 1 1/4 cup apple cider vinegar or white vinegar (5% acid). I recommend using ACV. 3 Tbsp lime juice 1/2 teaspoon sea salt, pickling or kosher salt 1.75 oz package of Sure-Gell powdered pectin or about 6 Tbsp of Ball classic real fruit pectin. See notes about using liquid pectin below. 5 cups sugar* *See modification notes below. Do not change the amount of peppers, vinegar, or lime juice if you’re canning! Tips and Modifications Adjusting the Heat This recipe makes a mild to medium-hot pepper jelly. To adjust the level of heat, you can add more or less jalapeños and bell peppers to your personal preference, as long as it still equals about 5 cups combined (e.g. 3 cups of bells and 2 cups of jalapeños to make it hotter, or 4 cups of bells and 1 cup jalapeños to make it more mild). Using Less Sugar You can safely reduce the sugar in this recipe by up to 2 cups (e.g. use 3 cups of sugar instead of 5), but if you do, be sure to use low or no-sugar pectin instead of regular pectin (otherwise it will not set up properly). I personally haven’t tried making pepper jelly with Pomona’s pectin – which also allows you to use less sugar but requires a different cooking process. Using Liquid Pectin You can also make this pepper jelly recipe using 3 ounces of liquid fruit pectin instead of powdered pectin, but it needs to be added at a different time. Powered pectin is typically added at the start, boiled with the bell peppers and vinegar (before sugar is added). To use liquid pectin, simply reverse the process: mix the bell peppers, vinegar and sugar first, bring to a hard boil, and then add the liquid pectin and hard boil again. Instructions Since this hot pepper jelly recipe has a very short cooking time, I usually get all my canning supplies ready (including pre-heating my canning pot) before I start prepping or cooking the peppers. Since we’ll be processing the jelly for 10 minutes, you don’t need to sterilize your canning jars in advance. 1) Dice the Peppers Wash the peppers well and then remove the stems, cores, and seeds. (Or if you want it extra spicy, you can include some of the jalapeño membrane/seeds in the pepper jelly.) Finely dice the peppers, measuring as you go until you have 5 cups total – 3.5 cups of bells and 1.5 cups of jalapeños. (TIP: avoid overpacking the cups when measuring.) You can use a good food processor to make the job easier, but be careful not to puree the peppers! In my experience, my food processor tends to mash and bruise my peppers so I tend to chop by hand. Be careful! You may want to wear gloves while preparing the jalapeños. PRO TIP: To help ensure your pepper jelly sets, I suggest blotting or gently squeezing the peppers with cheesecloth, paper towels, or a clean lint-free towel to remove excess moisture before cooking. 2) Cook the Pepper Jelly Add the finely chopped peppers to a large pot along with powdered pectin and stir well to combine (while the peppers are still cold or room temp). Then mix in the vinegar, lime juice, and salt. Heat the pepper mixture over high heat, stirring often, until it reaches a full rolling boil for 1 minute. Next, stir in the sugar and return the mixture to a boil. Bring to a hard boil that cannot be stirred down for exactly 1 minute, stirring constantly (it will get very tall and frothy at this stage) and then immediately remove it from the heat. Do not overcook. Allow the pepper jelly to cool for just a few minutes, stir, and skim off foam if needed. Ladle the hot pepper jelly into clean canning jars (see canning instructions below) OR allow it to cool more before transferring into freezer storage containers. Pepper jelly will continue to gel and set as it cools. PRO TIP: Since the peppers will naturally float some, take care to stir and ladle the pepper jelly to evenly distribute the peppers between the jars. Canning Instructions If you’re new to canning, please read up on the basics here. Or skip to the freezing and refrigerator tips below. Once it’s finished cooking, transfer the still-hot pepper jelly into clean warm canning jars with the assistance of a canning funnel. Leave 1/4-inch of headroom.  Use a clean damp paper towel to wipe the rims of the jars clean before adding clean canning lids. Screw on rings to fingertip-tight only. Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process for 10 minutes. To adjust for altitude, process 15 minutes at 1000-6000 feet above sea level, and 20 minutes at 6000+ feet. When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) See storage tips and the best ways to use pepper jelly below! Freezing Pepper Jelly To freeze pepper jelly, allow it to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze it in wide mouth pint or half-pint glass jars (not regular mouth, as jars with “shoulders” are prone to cracking in the freezer). Leave at least a half-inch to an inch of head space to allow for expansion as it freezes! For the best results, allow the containers of jelly to fully cool in the refrigerator overnight before transferring to the freezer. Defrost frozen pepper jelly in the refrigerator overnight before use. Storage and Shelf Life Store canned, sealed jars of pepper jelly in a cool dark location for up to 18 months – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. Once opened, canned pepper jelly should stay good in the refrigerator for several months (up to 6 months or longer). Unprocessed jars of pepper jelly (not canned) will last in the refrigerator for 1 to 3 months (or longer) though low-sugar batches may not last as long. Frozen pepper jelly will stay good in the freezer for about a year, though it’s best quality if used within 6 months. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. Pepper Jelly Didn’t Set? (Troubleshooting Tips) To help ensure your hot pepper jelly sets up properly, follow these tips: Purchase fresh pectin each year. Old or expired fruit pectin may result in poor gels. Be sure to add your chosen pectin at the right time in the cooking process (e.g. powdered pectin before sugar, vs liquid pectin after sugar – see notes in pectin section above). Do not overcook the pepper jelly since it can ruin the pectin. Remove excess moisture from the chopped peppers before cooking as I suggested in the prep instructions above. Doubling the recipe could cause issues with the texture, so you may want to cook it in two separate pots or batches. Pepper jelly will naturally thicken up when it’s cold, such as when served straight from the refrigerator. Still runny? See these tips to fix jelly that didn’t set. Ways to Use Hot Pepper Jelly Pepper jelly is most commonly served with crackers and cream cheese – an irresistibly delicious combo! Simply pour or spoon a generous serving of hot pepper jelly right over a block of cream cheese. It also pairs well with a variety of breads and other cheeses such as oven baked brie, goat cheese, on a bagel, biscuit, scone, sourdough focaccia or toast. I love it drizzled over pizza! A small bowl of pepper jelly is the perfect addition to a holiday charcuterie board or dinner party cheese platter – served alongside a variety of cheeses, fruits, nuts, crackers, veggies, and sliced cured meats. Pepper jelly can also be mixed into dressings, marinades, barbecue sauce, or brushed over meat as a glaze. A jar of homemade pepper jelly also makes a sweet little gift to share with friends and family around the holidays! Enjoy! I hope you and your loved ones enjoy this recipe as much as we do. If so, please come back to leave a review once you give it a try! Also feel free to ask any questions you may have in the comments below. You may also like: Sweet n Spicy Bread and Butter Pickles Recipe Best Cowboy Candy Recipe (aka Candied Jalapeños) Easy Hot Pepper Honey (Fermented Jalapeño Honey) Quick Pickled Red Onions (Easy Refrigerator Recipe) The Best Zesty Zucchini Relish Recipe Print Easy Sweet ‘n Spicy Pepper Jelly A quick and easy hot pepper jelly recipe for canning, the freezer, or refrigerator. Made with colorful bell peppers and jalapeños, it has the perfect balance of sweet and spicy flavors. Serve with cream cheese and crackers, sourdough, charcuterie boards and more. (See recipe notes to adjust spice level, make it low-sugar, or use liquid pectin) Course Appetizer, Jelly, Party Food, Preserves, Sauce, SnackKeyword hot pepper jelly, pepper jelly, pepper jelly recipe Prep Time 15 minutes minutesCook Time 10 minutes minutesProcessing Time (adjust for altitude) 10 minutes minutes Servings 6 half-pint jars EquipmentLarge saucepan or pot (at least 6 quart)Cutting board and knife OR food processorCanning supplies including jars, lids, canning pot, etc OR freezer storage containersRecommended: food-safe gloves for prepping jalapeños Ingredients3.5 cups bell peppers, finely diced (any combo of red, orange, yellow or green – you'll need about 3-5 medium to large peppers)1.5 cups jalapeño peppers or other hot chilis of choice (about 7-9 peppers, see notes to adjust spice level*)1.25 cups apple cider vinegar or white vinegar (5% acidity for canning, I like ACV)3 Tbsp lime juice1/2 tsp sea salt, pickling or canning salt1.75 oz package of Sure-Gell powdered pectin or about 6 Tbsp of Ball classic real fruit pectin (see notes about using liquid pectin below)5 cups sugar (see low-sugar notes below) InstructionsPrepSince pepper jelly has a short cooking time, I recommend getting your canning supplies ready in advance – including pre-heating your water bath. You don't need to sterilize the jars since the jelly will be processed for 10 minutes. Wash the peppers well and remove the stems, cores, and seeds.Finely dice the peppers, measuring as you go until you have 5 cups total – 3.5 cups of bells and 1.5 cups of jalapeños. (avoid overpacking the cups when measuring.) I suggest wearing cloves when prepping hot peppers.You can use a food processor, but be careful not to puree the peppers! To help ensure your pepper jelly sets, blot or gently wring out the peppers with cheesecloth, paper towels, or a clean lint-free towel to remove excess moisture before cooking. CookAdd the finely chopped peppers to a large pot along with powdered pectin and stir well to combine (while the peppers are still cold). Then mix in the vinegar, lime juice, and salt.Heat the pepper mixture over high heat, stirring often, until it reaches a full rolling boil for 1 minute.Next, stir in the sugar and return the mixture to a boil. Bring to a hard boil that cannot be stirred down for exactly 1 minute, stirring constantly (it will get very tall and frothy at this stage) and then immediately remove it from the heat. Do not overcook.Allow the pepper jelly to cool for just a few minutes, stir, and skim off foam if needed.Evenly ladle the hot pepper jelly into clean canning jars, or allow it to cool further before transferring into freezer storage containers. Canning InstructionsTransfer the hot pepper jelly into warm, clean canning jars with 1/4-inch of headroom. Use a clean damp paper towel to wipe the rims of the jars clean before adding clean canning lids. Screw on rings to finger-tight only.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if neededOnce the canner returns to a rolling boil, process for 10 minutes. To adjust for altitude, process 15 minutes at 1000-6000 feet above sea level, and 20 minutes at 6000+ feet.Remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Storage and Shelf LifeStore canned, sealed jars in a cool dark location (e.g. pantry or cupboard) and use within 18 months. Once open, canned pepper jelly should last up to 6 months or longer in the refrigerator. Unprocessed (not canned) pepper jelly will stay good in the refrigerator for 1 to 3 months, maybe longer. Low-sugar batches may not last as long.Store pepper jelly in the freezer for up to 1 year, though it's best quality if used within 6 months. Defrost in the refrigerator. Notes To adjust the level of heat, you can add more or less jalapeños and bell peppers to your personal preference, as long as it still equals about 5 cups of peppers combined (e.g. 3 cups of bells and 2 cups jalapeños to make it hotter, or 4 cups of bells and 1 cup of jalapeños to make it more mild). You can safely reduce the sugar in this recipe by up to 2 cups (e.g. use 3 cups of sugar instead of 5), but if you do, be sure to use low or no-sugar pectin instead of regular pectin (otherwise it will not set up properly). You can sub with 3 ounces liquid pectin instead of powdered pectin, but it needs to be added at a different time. Powered pectin is typically added before the sugar. To use liquid pectin, reverse the process: mix the bell peppers, vinegar and sugar first, bring to a hard boil 1 minute, and then add the liquid pectin and hard boil 1 minute again. The post Easy Sweet ‘n Spicy Pepper Jelly Recipe (Canning or Freezer) appeared first on Homestead and Chill.

Read the original post "Pantry Staples to Make at Home" on A Modern Homestead. Whether you’ve run out of something or simply enjoy making things from scratch, these easy homemade pantry staple recipes have you covered! From condiments and seasonings to baking essentials and dairy, you likely already have everything you need to get started. Homemade versions save money, skip the unnecessary additives, and give you full control over... Read More The post "Pantry Staples to Make at Home" appeared first on A Modern Homestead.

At a Glance: Natural Laundry Bar Recipe (No Lye) 100% Safe: No handling dangerous chemicals or wearing safety gear. Fast & Easy: Takes just a few simple steps to make at home. Saves Money: Costs pennies per wash compared to store-bought eco-brands. Many homesteaders and natural living fans want to make their own laundry soap. But there is a huge pain point: dealing with lye. It is scary to use, requires safety goggles, and takes weeks to cure. If you want a safe, natural way to clean your family’s clothes without the chemical risks, this laundry bar recipe without lye is your perfect solution. It gives you all the cleaning power, safely and quickly. What is Lye (And Can You Really Skip It?) Lye (also called sodium hydroxide) is a strong chemical used to turn oils into soap. While all soap originally needs lye to be made, you do not have to handle the raw chemical yourself! Many people want to avoid lye because: It can burn your skin and eyes. It creates toxic fumes when mixed with water. It is not safe to have around kids or pets. Is it possible to make a laundry bar without it? Yes! By starting with a pure, pre-made soap base (like castile soap) and adding simple laundry boosters, you get all the benefits of DIY soap without any of the danger. How to Make Your Laundry Bar Recipe Without Lye Making this soap is as easy as baking a simple cake. Here is what you need. Ingredients 1 pure natural soap bar (like unscented Castile or Fels-Naptha) 1 cup Washing Soda (for lifting stains) 1/4 cup warm water Optional: 15 drops of essential oils (like lemon or lavender for a fresh scent) Silicone soap molds Steps Grate the Soap: Use a cheese grater to shred the pure soap bar into tiny flakes. Melt it Down: Put the soap flakes and warm water into a pot on low heat. Stir until it turns into a thick paste. Mix in Boosters: Take the pot off the heat. Stir in the washing soda and your essential oils. Mold It: Press the thick mixture firmly into your silicone soap molds. Let it Dry: Leave the bars in the mold for 24 hours to harden. Pop them out, and they are ready to use! How Much Can You Save on a Laundry Bar Recipe Without Lye? If you buy fancy, eco-friendly laundry bars at the store, you might pay $5 to $10 per bar. When you use this DIY method, buying the ingredients in bulk drops the cost to less than $1.50 per bar. Over a year of doing laundry for a family, this simple swap can easily save you $100 to $200! You do not need dangerous chemicals to live a natural life. This easy laundry bar gives you total control over what touches your family’s skin while saving you a ton of money. Grab your ingredients, pick your favorite essential oil scent, and start making your own safe laundry soap today! FAQs: Laundry Bar Recipe Without Lye Can I use this laundry bar on colored clothes? Yes! Because there are no harsh bleaches, this natural soap is totally safe for your darks and colored clothes. How do I use a solid laundry bar in the washing machine? You can rub the wet bar directly onto tough stains as a pre-treater. You can also grate 1 to 2 tablespoons of the finished bar directly into your washing machine drum before adding your clothes. Does this soap work in HE (High-Efficiency) machines? Yes. This recipe does not create a lot of bubbles (suds), which makes it perfect for HE washing machines. Just put the grated soap right into the drum, not the liquid soap tray. How long do these homemade laundry bars last? If you keep them in a cool, dry place, these bars will easily last for a year or more. They actually get harder and better the longer they sit!

At a Glance: Bug Repellent Spray Recipe Quick & Easy: Takes under 5 minutes to mix using 3 basic ingredients. Chemical-Free: Keeps bugs away without using harsh chemicals like DEET. Budget-Friendly: Saves money by making multiple bottles at home for pennies. Bug bites cause frequent itching that can ruin backyard fun, camping activity, and other outdoor plans. Store-bought bug sprays can solve this but they’re usually expensive and often contain strong scents and harsh chemicals you don’t want on your skin. On the other hand, this quick, 3-ingredient homemade bug repellent spray smells great and contains organic ingredients that are safe for the whole family. What Are the Benefits of Homemade Bug Repellent Spray vs. Commercial Products? Homemade bug spray skips the harsh chemicals, costs pennies per bottle once you have the ingredients on hand, and lets you control exactly what touches your family’s skin. Store-bought spray can’t match it on any of those three points. Here’s a closer look at what you gain, from the money you save to how it treats your skin. No Harsh Chemicals: Avoid synthetic pesticides and DEET that irritate skin. Saves Big Money: Buying ingredients in bulk lets you make dozens of bottles for cheap. Nourishes Your Skin: Natural ingredients like witch hazel and essential oils soothe skin while repelling bugs. Customizable: You can tweak the scent to match what your family likes best. Is This Homemade Bug Repellent Spray Safe for Kids, Elders, and Sensitive Skin? Yes, this spray is safe for most people once you dilute it correctly and take a few extra steps for young kids, elders, and sensitive skin. A little care up front means everyone in the family can use it with confidence. Here’s how to adjust the recipe for the different people in your household. Safe for Most People: Diluted natural oils are gentle on skin when mixed correctly. For Young Kids (Under 3): Use gentler oils like Lavender instead of strong ones like Lemon Eucalyptus. For Elders & Sensitive Skin: Always perform a quick 24-hour skin patch test on the inner arm first. For Immunocompromised People: Consult a doctor before using strong plant extracts, and spray on clothing instead of direct skin. How to Make DIY Homemade Bug Repellent Spray Ingredients 1/2 cup Distilled Water 1/2 cup Witch Hazel or Rubbing Alcohol 30–40 drops Essential Oils (Mix Lemon Eucalyptus, Lavender, and Cedarwood) 1 tsp Vegetable Glycerin or Jojoba Oil (Optional: helps the spray stick to skin longer) Supplies 8 oz Amber Glass Spray Bottle Small Funnel Step-by-Step Instructions Mix Liquids: Pour the witch hazel and distilled water into your glass bottle using a funnel. Add Oils: Carefully drop in your essential oils and optional carrier oil. Shake & Use: Screw the top on tightly and shake well for 10 seconds. Spray directly onto exposed skin or clothes before going outside. 5 Common Mistakes (And How to Fix Them) Mistake: Forgetting to shake before every spray. The Fix: Water and oils split apart naturally. Give the bottle a quick shake before every application. Mistake: Using plastic spray bottles. The Fix: Essential oils break down plastic over time. Always use dark amber glass bottles. Mistake: Adding too many oil drops. The Fix: More isn’t always better and can burn sensitive skin. Stick to the suggested drop counts. Mistake: Spraying directly on babies under 6 months. The Fix: Avoid putting essential oils directly on baby skin; spray their stroller or clothing instead. Mistake: Expecting one spray to last all day. The Fix: Natural oils fade faster than harsh chemicals. Reapply every 1 to 2 hours for best protection. Making your own bug spray is fast, safe, and keeps money in your pocket. You don’t need harsh chemicals to enjoy your yard, garden, or homestead bug-free this season. So stock up on your amber glass bottles and essential oils today so you are ready before peak bug season arrives! Frequently Asked Questions (FAQs) What is the best essential oil for repelling mosquitoes? Oil of Lemon Eucalyptus (OLE) is widely considered the most effective natural option for keeping mosquitoes away. How long does homemade bug spray last? Because it has no synthetic preservatives, a fresh batch lasts about 2 to 3 months when stored in a cool, dark place. Can I spray this natural bug spray on my clothing? Yes! Spraying your clothes, shoes, and hats adds an extra layer of protection without staining most fabrics. Where can I buy the best supplies to make this? You can find essential oils, amber glass bottles, and organic witch hazel online through trusted suppliers or local health stores. 

At a Glance: Make and Preserve Blueberry Jam Recipe Ripe blueberries have enough natural pectin to set without added pectin. A water bath canning step keeps your jam shelf-stable for up to a year. A firm, flat lid that won’t press down means your jar sealed right. Have you ever picked buckets of sweet blueberries, only to watch them go soft and moldy before you could eat them all? It happens to almost every home gardener with a productive bush or a good farm stand haul. Don’t let your hard work go to waste. This simple guide shows you how to make and preserve blueberry jam using basic tools, so your pantry stays full long after blueberry season ends. RELATED: 5 Easy Jam Recipes for Beginners (Summer Fruits) Ingredients and Tools You Need You don’t need fancy equipment to make good jam. Most of what you need is probably already in your kitchen, and the rest is cheap to pick up at any grocery or hardware store. Here’s what to gather before you start. Simple Ingredients: Fresh or frozen blueberries Sugar Fresh lemon juice (optional: commercial pectin) Basic Kitchen Gear: Glass canning jars with fresh lids and bands A large pot A wooden spoon A potato masher A ladle A jar lifter How to Make Blueberry Jam (Beginner-Friendly Steps) Making the jam itself only takes a few steps, and none of them are hard. The trick is paying attention to how the mixture looks and feels at each stage, not just following the clock. Here’s the order to follow. Step 1: Wash and Mash Rinse your berries and gently mash them in a bowl to release their juices. Step 2: Cook the Mixture Combine berries, sugar, and lemon juice in a pot. Bring it to a rolling boil, stirring often so it doesn’t scorch on the bottom. Step 3: Check the Jam Test if the jam is thick enough using the cold spoon or plate test. Drop a small spoonful on a cold plate. If it wrinkles when you push it with your finger, it’s ready. How to Preserve Blueberry Jam in Glass Jars Cooking the jam is only half the job. To make it shelf-stable, you need to seal it properly in jars using a water bath. This part is simple, but the order of steps matters for a safe seal. Follow these four steps in order. Step 1: Prep the Jars Wash glass jars in warm, soapy water and keep them warm until you’re ready to fill them. Step 2: Fill the Jars Ladle hot jam into jars, leaving 1/4 inch of space at the top (headspace). Wipe the rims clean and tighten the lids. Step 3: Water Bath Processing Boil the filled glass jars in a large pot covered with water for 10 minutes. Step 4: Cool and Check Seals Remove the jars and let them sit for 24 hours. Listen for the satisfying “pop” sound, which means they’ve sealed. Wrap Up: Enjoying Your Homestead Harvest Preserving your own food is one of the most rewarding parts of homesteading. Every jar on your shelf is a sweet taste of summer self-reliance you can share with family. Frequently Asked Questions (FAQs) How long does canned blueberry jam last? Sealed jars keep for up to 1 year when stored in a cool, dark pantry. Once opened, keep the jar in the fridge and use it within a few weeks. Do I need to add pectin to preserve blueberry jam? No. Blueberries have natural pectin, but adding lemon juice helps the jam set and adds the acid needed for safe canning. Why is my blueberry jam runny? It may need to cook a few minutes longer, or it may just need time. Jam often firms up after sitting for 24 hours. Can I use frozen blueberries instead of fresh ones? Yes. Thaw them first, or add a couple extra minutes to your cook time to account for the extra water. How do I know if my glass jars sealed correctly? Press the center of the lid. If it doesn’t bounce back, it’s sealed. If it flexes up and down, refrigerate that jar and eat the jam soon.