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Start with enough strawberries to make 3-4 cups mashed berries and 3 cups sugar. Place these ingredients in a large bowl.
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!
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.
This practice is not considered safe anymore. ThriftyFun recommends using modern canning techniques instead.
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!
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.
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.
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.
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.
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.
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.
