# Jams and Jellies

**URL:** https://community.anovaculinary.com/t/jams-and-jellies/5174
**Category:** Anova Precision® Cooker
**Created:** [February 26, 2017, 12:49pm UTC](https://community.anovaculinary.com/t/jams-and-jellies/5174 "2017-02-26T12:49:20Z")
**Posts on this page:** 2
**Page:** 1

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### Author: ![petersen57](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/petersen57/32/499_2.png) [@petersen57](https://community.anovaculinary.com/u/petersen57)
#### Post date: [February 26, 2017, 12:49pm UTC](https://community.anovaculinary.com/t/jams-and-jellies/5174/1 "2017-02-26T12:49:20Z")

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Can I make any kind of jams and jellies with my cooker

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### Author: ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [February 27, 2017, 6:54pm UTC](https://community.anovaculinary.com/t/jams-and-jellies/5174/2 "2017-02-27T18:54:40Z")

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Hi @petersen57  
I don’t believe so. Pectin usually needs be about 220°F/104°C to get it to gel.