4 canning tips for great jams and jellies

Four-Canning-Tips-for-Great-Jams-and-JelliesStrawberries, blackberries, raspberries, blueberries and other berries are wonderful foods for making jams, jellies and preserves.  Of course half of the fun of doing this was always going to the “patch” to pick the fruit and enjoying some sneak bites as we filled the buckets.

But here are four tips that go beyond the patch … Continue reading

General jelly-making tips

Red JellyTo make jellies and jams that are of good quality, use the right amounts of four basic ingredients:  sugar, pectin, acid, and fruit.

You may choose to make either fresh or frozen fruit or juice.  If you are using frozen fruit, it should be frozen without sugar.  Sometimes commercially frozen or canned juices are lower in natural pectin content and the resulting jellied products may be a little softer in texture.  If you pick your own fruit or make your own fruit juice, you will have a better product if ¼ of the fruit is slightly under-ripe and ¾ of the fruit is fully ripe. Continue reading

Four canning tips for great jams and jellies

Four-Canning-Tips-for-Great-Jams-and-JelliesStrawberries, blackberries, raspberries, blueberries and other berries are wonderful foods for making jams, jellies and preserves.  Of course half of the fun of doing this was always going to the “patch” to pick the fruit and enjoying some sneak bites as we filled the buckets.

But here are four tips that go beyond the patch … Continue reading

Pectins 101

Jam-and-Jelly-Preserving-Pectins-101So you are ready to make jam, jelly, conserve, marmalade or some other type of jellied product and you know what type of fruit you want to use.  You go to the store to get pectin – and you find that there are several brands and types of pectin available.  Can you just buy whichever brand costs the least and use it?

The quick answer is no. Continue reading

Puzzled about Pectin?

157049340I received a question the other day from one of our readers about liquid pectin. I thought I’d share the question and an answer with you …

Q.: “I recently used your Liquid fruit pectin for the first time. It’s consistency was completely different from other brands of liquid pectin I had used in the past. It was opaque white and very very thick. Is this correct? I made Cherry Jam using both pouches, and need to know if it is edible. Please let me know, thanks.”

Continue reading