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.”

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Wine Jelly with Reduced Sugar

Red JellyHere’s a tasty gift idea for the holidays …


1.  If a wine of 12 percent alcohol is used, reduce the amount of wine to 3 cups.

2.  Stir Mrs. Wages® Lite Home-Jell into wine and let stand 5 minutes.

3. Bring mixture quickly to boiling over high heat stirring constantly.

4. Immediately stir in sugar and return to a full rolling boil, stirring constantly.

5. When boiling, remove from heat, skim foam, and pour into sterilized, hot half-pint jars, leaving 1/2-inch headspace.

6. Wipe rims and adjust lids.

7. Process 5 minutes in a boiling water bath.

Yield: about 4 ½  cups