If you are interested in becoming a jam and jelly maker, you may be wondering what kind of starter equipment you need for your canning toolkit. Essentially, there are only a few items that you absolutely must have to get started.
Required equipment to make Jam or Jelly:
- Canning jars with lids and rings (Mason jars)
- Dutch oven or large pot (It cannot be aluminum)
- Large spoon (I use wooden)
- Funnel- Preferably large necked
- Straining cloth (Normally a cheesecloth)
- Scale (Precise measurements required)
The great thing is that you will typically not have to go to a great expense to start making jams and jellies. Most items you need can be found in any well-stocked kitchen.
To make jam or jelly you will need jars, lids and rings, measuring cups, a large spoon, various pots, pans and utensils.
While you probably have most of the minimum required supplies in your kitchen, let’s check and make sure. The rest of the article will go into detail on what you must have as well as the optional “luxury” items.
For your convenience, I included Amazon links to my recommended products throughout the article.
Jam & Jelly Making Tool Kit List
I have broken down the tools needed to make jams and jellies into a 6 part list. It may seem overwhelming but keep in mind that almost everything you need is probably already in your kitchen.
I recommend starting with only the basics. Once you try making a batch or two of homemade jelly and become hooked on the process, you may find that you simply must become the best jam and jelly maker possible. At that point, you can upgrade your stock of kitchen equipment.
I have seldom purchased anything specific to use in making jam and jelly except for the jars, lids, and rings. However, recently I finally went out and got a kit containing tongs/jar lifter, a jar funnel, a lid lifter, and a speckled enamel canning pot. These few items have made my life (at least my jelly-making) much more manageable.
The most crucial thing you need in canning or jelly and making is good canning jars (Amazon affiliate link) to preserve the food. They must be made for canning and not break when boiled or cooked under pressure. Canning jars can be reused, no matter how old they are. As long as they are not chipped, cracked, or otherwise damaged, you can just keep recycling them year after year.
Interesting Fact: Even though the jars are most often called “Mason” jars, most are labeled as Mason, Ball, or Kerr. The molded glass jars that we use for food storage were invented by John Landis Mason in 1858, are made of soda-lime glass, and are designed with a screw thread on the jar’s mouth that allows a threaded metal ring or band to be screwed down tightly to hold a lid in place until sealed.
Canning jars are made in 6 different sizes:
- Half-Gallon – Made for canning fruits and vegetables and even meats, but not for jam or jelly as they probably would not get properly.
- Quarts – Made for canning fruits and vegetables and even meats, but not for jam or jelly. If you put jam or jelly into a quart jar, chances are good it will not gel.
- Pints – A general-purpose size that is good for anything.
- 12-ounce – Can be used for anything, but mainly for jam and jelly.
- 8-ounce – Primarily used for jam, jelly, and pickles and are made in many different shapes.
- 4-ounce – Used almost exclusively for jam and jelly and are made in several different shapes.
Types of jars:
- Regular Mouth
The mouth of these jars is 2-3/8 inches for inner diameter and 2-3/4 inches for outer.
- Large Mouth
The mouth of these jars is 3 inches inner and 3-3/8 inches outer diameter. These are great for making pickles and canning fruits and vegetables as they are easier to fill.
I recommend using measuring cups that measure all the way to the rim, as it is difficult to get an exact measure with cups using hash marks. Also, you may want to use the same cup or cups to measure the fruit or juice and the sugar so there are no discrepancies in those measurements that could cause your jam or jelly not to set properly.
You will also want to have measuring spoons on hand to measure any lemon juice, spices, or flavorings you are using. For stiring and pouring you will also want:
- Spoons – Large stainless steel or wooden spoons for stirring fruit, jam, and jelly.
- Ladle with a Spout – Handy thing to have when filling the jars with hot jam or jelly. Be sure it is stainless steel.
- Large stockpot for cooking down the berries or other fruit to obtain the juice. Here is a good one that I recommend.
- Stainless steel, copper, or coated cast iron Dutch oven (at least 5.5 or 6-quart size) for cooking jam and jelly. Never use aluminum pots or utensils for cooking jam, jelly, and other foods to be canned. There is a preserving pan with a thick bottom and a wide top that is made for making jam, but the Dutch oven will work just fine. Click here to see a great pot found on Amazon. Here is a budget one also that will do the job nicely.
- Pot of any kind for heating lids. I use a 3-quart saucepan.
- Canner or large stockpot for boiling water bath. Be sure to use a canning rack or some sort of rack in the canner so that jars are not set directly on the bottom of the pot. The water must be able to circulate under and around the jars during the boiling water bath process.
- Dishpans or large mixing bowls that hold at least 3 gallons. Aluminum pans can be used when washing fruit and preparing juice, but never for cooking the jelly. Large plastic bowls can also be used for washing and preparing juice.
- Low oblong pans at least 13″ x 9″ x 2″ for heating jars.
As with the jars, the rings can be reused many times unless they become damaged, but the lids are designed for one use.
- Rings to fit the jars you are using, large or regular mouth
The rings should be left on the jars of canned food until it is completely cool. However, when the food is completely cool and ready to be stored, remove the rings from the jars as they can rust over time. Rings can be reused indefinitely unless they become damaged or start to rust. If the jars of food are being gifted or shipped, leave the rings on as they will protect the seal of the jar lids.
- Lids to fit the jars being used, large or regular mouth
Lids can be used only one time. If reused, the lids may or may not reseal. They can certainly be reused if you are only storing something in the jars and not trying to seal them.
- Bubble Tool – Measures headspace in jars and removes air bubbles from your jam or jelly. Not absolutely necessary as you can just eyeball the headspace and use a wooden chopstick or skewer to remove the air bubbles, but it is a handy tool.
- Canning Tongs – Regular kitchen tongs can be used, but they are unreliable, and it is easy to drop a jar either back into the water or onto a kitchen surface which could result in the jar breaking or the jelly maker getting burned by splashing hot water
- Colander for straining fruit.
- Funnels – Large necked funnels are needed to pour jelly, jam, and vegetables into the jars. Regular funnels can be used for pouring juice into jars.
- Labels – Be sure to label your jars with contents and the date. Believe me, in a few weeks, you won’t remember just when you made that batch of jelly and whether it is blueberry or blackberry.
- Lid lifter – I used a fork to lift lids out of the hot water for many years, but a lid lifter works much better.
- Scales for measuring fruit or pectin as some recipes call for weight measurements such as 2 pounds of fruit or 1.75 ounces of pectin.
- Straining Cloth – Jelly bag, cheesecloth, or plain white fabric to use for straining fruit.
- Sugar or Candy Thermometer – Some jam and jelly recipes call for cooking to a specific temperature, so it’s good to have a thermometer on hand.
- Timer – Recipes must be followed precisely, and using a timer can help you ensure your canned food turns out right. Most stoves, microwaves, and other kitchen appliances now include a timer. If you don’t have one, though, inexpensive timers are available at many stores.
Why You Can’t Use Aluminum or Untreated Cast Iron For Making Jam and Jelly
If you have ever been around a person who cans or have tried canning yourself, you have probably heard that you should never use aluminum or cast iron pots for making jam and jelly. But, do you know why? Well, I have heard this all my life from my mother, but I never actually understood the reason for this “rule.” I had to look it up.
The foods that are safe for boiling water bath canning are the ones that have a high acid content. Food with high acid levels has a pH of 4.6 or below as the lower the pH, the higher the acid content. The acid content of foods like jam and pickles is what keeps the preserved food safe while stored.
Aluminum or cast iron cannot be used to make jams and jellies because they are “reactive.” These metals react with the acid in the food and allow a metallic flavor to leach into the food. Copper is the only reactive metal that does not leech a metallic flavor into foods.
So, when cooking these high acid foods, a precaution you must take is to make sure you cook them in a non-reactive pot.
To be safe, when doing any kind of canning, be sure to use a stainless steel, copper, or coated cast iron pot when cooking your food. You can use any aluminum pots or pans when cooking the fruit for the juice, heating the jars and lids, and boiling water bath, just not for cooking the jam, jelly, or other high acid foods.
Can Glass Mayonnaise or Salad Dressing Jars Be Used For Jam or Jelly?
Glass mayonnaise or salad dressing jars are not recommended for use in canning. However, if the jars are made to fit the 2-piece canning jar lid so that you can get a good seal, it would be alright to use them for jam or jelly or any product that doesn’t require further processing.
They could be used for processing in a boiling water bath but never use them when processing in a pressure canner.
If you do use these jars, expect more seal failures and jar breakage. I have used pint mayonnaise jars for jelly many times and haven’t had any problems.
The only equipment you must have to make jam or jelly are good canning jars, rings, lids, a large stainless steel or wooden spoon, measuring cups, and a copper, stainless steel, or clad cast iron pot or Dutch oven, but a canner, canning tongs, a lid lifter, and a couple of large necked funnels would be worth their weight in gold.
Just be sure that you don’t use an aluminum or cast iron pot for cooking your jam or jelly as an unpleasant metallic flavor could leach into your canned food.
I hope this article has been helpful. Thanks for stopping by!
For more, don’t miss Choosing the Best Pot For Making Jam or Jelly | 8 Key Features.
Hi, I’m Anne but my grandchildren call me Jelly Grandma. I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I have learned. You can find me on YouTube as well! Just click the link at the bottom of your page.
I hope your visit here has been a sweet one.