# Canned Jams and Jellies
**URL:** https://community.anovaculinary.com/t/canned-jams-and-jellies/4792
**Category:** Anova Precision® Cooker
**Created:** [February 5, 2017, 1:37pm UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792 "2017-02-05T13:37:38Z")
**Posts on this page:** 7
**Page:** 1
### Author:  [@petersen57](https://community.anovaculinary.com/u/petersen57)
#### Post date: [February 5, 2017, 1:37pm UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792/1 "2017-02-05T13:37:38Z")
Is there a way I can canned fruit like Jams and jellies like strawberries in the cooker
---
### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [February 5, 2017, 2:56pm UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792/2 "2017-02-05T14:56:57Z")
Allegedly, yes. @ChefNicole (Anova’s in-house chef) hasn’t responded to the original thread yet though.
> [@Making jam to keep](http://community.anovaculinary.com/t/making-jam-to-keep/3615):
>
> I have some frozen cumquots and wish to make burn free jam. Is it possible with Anova
---
### Author:  [@ChefNicole](https://community.anovaculinary.com/u/ChefNicole)
#### Post date: [February 5, 2017, 6:19pm UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792/3 "2017-02-05T18:19:47Z")
Thank you for the reminder, @acs! With winter and citrus season coming to a close, this is a great topic. For making jams & marmalades, recipes like [Sous Vide Lemon-Ginger Marmalade](https://recipes.anovaculinary.com/recipe/sous-vide-lemon-ginger-marmalade) give us the guideline of 3h @ 190ºF/87.8ºC. From my research, you can follow almost any traditional jam recipe and simply omit the water. I would be tempted to add a few tablespoons of water or lemon juice, myself, to help speed the dissolving of the sugar. Hope that helps!
---
### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [February 5, 2017, 8:09pm UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792/4 "2017-02-05T20:09:36Z")
Thanks @ChefNicole. What about the consistency though? If you use granulated sugar that is not dissolved beforehand, it’s likely going to settle to the bottom, no?
---
### Author:  [@ChefNicole](https://community.anovaculinary.com/u/ChefNicole)
#### Post date: [February 7, 2017, 1:25am UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792/5 "2017-02-07T01:25:36Z")
Hi everybody! I have done a fair amount of research and even a bit of experimentation to answer your questions here. You can make quick/refrigerator jams using only your Precision Cooker, but long-shelf-life jams and jellies will still require proper jar processing and potentially extra stovetop cooking to get the product over 222ºF briefly according to a candy thermometer.
I just completed the cooking part of a jam experiment - orange & lemon marmalade and kiwi preserves - and am waiting for the mixtures to cool to see what the consistency will be like. And @acs, the plain granulated sugar dissolved completely with the juice from the fruit.
Considering the growing interest, this sounds like a great experiment and blog post to pursue! In the meantime, I am playing with recipes that I find online myself.
If YOU decide to experiment, let us know how it goes! We’d love to hear!
---
### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [February 7, 2017, 2:08am UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792/6 "2017-02-07T02:08:38Z")
I wasn’t completely clear, I was asking if you experienced a top to bottom difference in consistency or striation / layering due to settling during the sv cooking process vs the traditional methods where everything is stirred during the cooking process.
---
### Author:  [@AuntAbby](https://community.anovaculinary.com/u/AuntAbby)
#### Post date: [June 3, 2017, 7:10pm UTC](https://community.anovaculinary.com/t/canned-jams-and-jellies/4792/7 "2017-06-03T19:10:33Z")
I make jams, preserves, pickles, and jarred tomatoes frequently. These are not pressure cooked after canning, but a low simmer water bath. I don’t want to cook these foods sous vide. I want to do my equipment sterilizing and water bath with my Precision Cooker. Is this possible at 211.5?
The Blueberry-Lemon Compote is sublime on vanilla ice cream. I think it would make a cheesecake cry.