How Do I Process Jam in Mini Canning Jars?

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Sep 14, 2012
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Q: I am looking to make blueberry jam to give as a wedding favor when I get married next June. I want to can in small 2-ounce jars, but I am having trouble finding information on how to process them and how long the jam’s shelf life will be in these mini jars. Any help would be greatly appreciated!

Sent by Sara

Editor: Sara, congratulations on your upcoming wedding! While I haven’t canned in jars quite so tiny, for my own wedding I canned jam in small 4-ounce jars and processed them with the help of a Master Preserver friend, using the same hot water bath method as you would with a larger jar.

Hopefully some of our readers have had some experience canning in mini jars. In the meantime, here are some helpful hints for small-batch canning from Marisa McClellan of Food in Jars:

• Why Small Batch Canning Is Awesome: And What You Need To Get Started

Readers, do you have any advice or expertise for canning in 2-ounce jars?

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Related: Small Batch Recipe: Strawberry Thyme Jam

(Image: Marisa McClellan)

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Jams & Preserved Foods