Money saving food tips and information about canning jam and jelly.
Effects of Weather on Homemade Jam and...Is it an old wives tale that jams and jellies set up best in good weather? This page is about effects of weather on homemade jam and jelly.
Making Homemade JellyThis is a page about making homemade jelly. Thinking of using that bumper crop of fruit, great prices on fruit at the market, or even fruit juice, to make homemade jelly. There are some questions that might arise.
Mango Jam Recipes?This page contains mango jam recipes. If you have access to lots of sweet mangoes, making some jam is a great way to enjoy them year round.
Blueberry Jam Turned Out Hard?I have just made my first attempt at blueberry jam, the old fashioned way without using pectin. It has gone so hard that I am thinking of reheating it and pouring it onto a baking sheet to make boiled sweets.
Making Apple ButterPeel and slice enough apples to fill a heavy six quart pan. Cook rapidly, stirring frequently, until apples are soft; then cook slowly, stirring constantly. When the mixture begins to thicken, add spices and sugar.
Making Apple Jam?Can someone tell me how to make apple jam. Not apple butter, apple jam.
Pear Preserves?Please tell me why pears are not sold as preserves, jam or any other form of spread in the grocery store.
Keeping Berries From Settling At Top Of Jam?I just made a couple of batches of Strawberry Jam, and I always have a problem of the berries settling at the top of the jar. Any suggestions?
Reuse Honey Bottle For Squeeze JellyMy four year old grandson was ready for lunch and wanted to know where the squeeze bottle of jelly was for his sandwich. I had just emptied a squeeze jar of honey, so I removed the top.
Depression Jelly Recipe?My mother died about a month ago and my dad has been talking about jelly mom made during the depression that had no fruit, tomatoes or figs but just a clear red strawberry flavored jelly. Can anyone help me with a recipe you might have?
Apple Pear Crockpot ButterPut in crockpot and put on high for 1 hour and then turn down to low for 7 hours, stirring occasionally to keep from sticking. After 7 hours, take lid off and cook on high for 1 hour.
Strawberry Jam Did Not Set?I prepared jelly from Sure Jell, sugar, etc. The jelly is not thickening. My jars of strawberry jelly are sealed, but I didn't boil them in the hot water bath. Can I put it in a canner with the jars already sealed to boil it? Is it safe to boil them now in the canner?
Jelly Not Setting?I made my 1st batch of wild grape jelly today. The recipe called for 3 cups sugar to 4 cups juice. I had 24 cups of juice so I added 18 cups of sugar. After over 2 hours boiling and stirring it finally started sheeting off the spoon. I was told that it possibly would take that long.
Canning Lemon Curd?After you make your lemon curd, can you process the curd in a pressure canner? If so, what would the shelf life be?
Grape Jelly Not Setting?I did three batches of grape jelly, the first is syrup like. For the second and third I used more pectin and they didn't set either. Now what to do?
Freezer Jam Too Thin?I make sugar free freezer jam: 2 cups blackberries, 1 cup cold water, and a 3-oz package sugar free Jello. It tastes great, but is too thin. Can I add "no cook freezer jam fruit pectin" to thicken? Thank you.
Making Jelly from Syrup?I made raspberry syrup, but it is way too thin. I'm thinking of making it into jelly. Any ideas how much pectin to use and any other ideas to make this process easy as possible?
