This is a recipe my sister used to make. I liked it so much, I asked for the recipe. It is very delicious, and beautiful too!
Apples are very high in pectin, used to thicken jellies and jams. Pectin is very good for you, and is even added to supplements and touted as being good for your heart. I can't vouch for their health benefits, but you know what they say about apples and doctors!
If you have a stainless steel or ceramic pitcher (anything not aluminum), you can use it to pour the jam into the jars, even small ones, without spilling! Works great and a real time-saver.
This page offers some suggestions for substitutes for pectin in homemade jams and jellies. In fact some fruit is high enough in naturally occurring pectin that they don't require it at all.
When in season berries are plentiful and reasonably priced, making them an excellent choice for homemade jam. This is a page about making berry jam.
I always seem to have a variety assortment of fresh fruit leftover and would love to make jam from it. but am unable to find a recipe that would incorporate such a random mix.
By Rachel A.
Last year I boiled and boiled black/marionberry juice added Sure Jell pectin in 1 recipe and Certo fruit pectin in another. I got lots of syrup. Can I use Knox unflavored gelatin and how?
I recently made a batch of sour cherry jam that didn't set right.
Cook prunes and remove seeds, pour 2 cups water over seeds and let stand 1 hour. Strain. Combine this liquid with that in which prunes were cooked. Add prunes, raisins, sugar and oranges (which have been cut in thin slices).
I don't make jelly, mainly because I can't stand to throw away the fruit leftover after draining the juice. Well, this uses the pulp that is leftover, and doubles the yield of your fruit, thus leftover jam!
Today I did not have enough crab apple juice to make the jelly I wanted, so I took blackberries, squeezed them with my hands to get the juice and combined the two to get the proper amount required.
Jams, jellies and preserves are foods with many textures, flavors, and colors. They all consist of fruits preserved mostly by means of sugar and they are thickened or jellied to some extent.
How can I rescue peach jam that came out too thick?
By Elizabeth R
Can gelatin be used in making strawberry preserves?
By John H
Since my name is Barb, I really like the name of this recipe. I really love the end product - a combination of blueberries and rhubarb. It is really delicious.
Is it true that jelly and jam will not set when it is raining? I will be using commercial pectin.
By amy from Los Angeles
Can I re-cook my jam and add water to make it less thick?
Janet from Evesham, England
Just reheat it, then slowly stir in water a teaspoon at a time until it is the right consistency. No need to cook it over again.
