To prevent mold growth, flavor loss, color changes and surface darkening, all cooked fruit spreads must be heat processed. Paraffin is no longer recommended as a seal because it has a tendency to come loose and allow mold to grow.
To heat process, place jars of hot jam/jelly in a water bath canner filled with hot water. The water should be one inch over the tops of the jars. Heat the water to boiling, then begin timing.
If you live in one of the following Iowa counties, you are at an altitude of less than 1,000 feet and should process half-pints in a covered canner for 5 minutes: Benton, Black Hawk, Cedar, Clinton, Davis, Des Moines, Henry, Iowa, Jackson, Jasper, Jefferson, Johnson, Jones, Keokuk, Lee, Linn, Louisa, Mahaska, Marion, Monroe, Muscatine, Polk, Poweshiek, Scott, Van Buren, Wapello, Warren, Washington.
If your county is not listed above, the altitude is 1,000-2,000 feet, resulting in a process time of ten minutes for half-pints.
Reference: Making Fruit Spreads, Pm 1366, Iowa State University Extension
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