My kitchen is limited right now, but hopefully in the future I will be able to try out the first three recipes. Thanks Diane, so glad you find the posts informative and useful. This post gave me so many ideas for Christmas presents I can make. I already own the Ball Preserving recipe book, do these books that you recommended have a lot of different recipes? The Ball Preserving Recipe book is a great one.
But if you want a few different twists, the Jam On book features a lot of low sugar recipes, which is nice. And the Home Preserving Recipes have some nice recipes for fruit butters and chutneys as well as the standards. Oh yes, Christmas presents indeed. Finding this post is very well timed for me. My, this just sparked my love for homemade stuffs again! Then maybe I could give it as a gift to my friends and even turn it into a mini-business.
30 Homemade Fruit Jams And Jellies You Definitely Want To Make This Summer
This is such an excellent article and very informative. I have always wanted to make my own jam and jelly and always thought that I could not do it, but this article helped explain the process. The pictures and recipes all look so delicious! I never knew the difference between the two until now so thanks for filling me in!
I also had no idea there were so many types of fruit jams and jellies. I knew there was marmalade but I had no idea conserves, spreads, and preserves even existed! I had no idea there was a different method depending on what type of fruit you had. I have my answer as to why that happened now! Those are my two favorite flavors.
Handcrafted Award-Winning Jams and Jellies
A couple of good recipe books will take care of those runny jam blues NN. Thank you so much for these delightful recipes. This post makes me think of my grandmother and how she use to make homemade jam for us. I use to love them when I was a child,and have been thinking of making them for my children. So excited about the strawberry jam freezer recipe.
This is a very interesting read, thank you for sharing all of this with us and for explaining the different ways of preserving fruit. Your article will make happy even most of my friends and family members as I tend to share with them most of the things I make.
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Sharing your bounty always makes it taste better Snarya! Glad you enjoyed the post, and let us know how your efforts turn out this year. I was recently considering adding some jams and jellies to the canned goods I sell at my local farmers markets. I already can some peppers in oil and vinegar and they sell very well. This article was a great refresher. I definitely am going to try making a batch soon for sale. I think varieties that are harder to find in the grocery stores will sell particularly well, like blueberry or plum.
Good luck with your venture! I have three toddlers, and when it comes to lunch time, they ONLY want peanut butter and jelly! I generally dont argue with it, as long as I have somewhat healthy jam to put on it. I have been looking into making my own so its a bit healthier and I have control over whats in it. I was worried about preserving it incorrectly and it somehow becoming moldy.
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Thanks for this!! Lots of great info! Glad you enjoyed the post Ashley, and good luck with your preserves. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Have a look at the ingredients and equipment needed. Go over the different methods for making jams. Discuss how to select and prepare fruit. Go over the 4 steps for fun and successful jam sessions. Jams, Jellies or Marmalade? This homemade plum variety shows all of the traits of jelly — a fairly firm gelatinous liquid with no whole chunks of fruit — in contrast to jam, which is generally slightly less firm with visible chunks of fruit floating in suspension.
Orange marmalade is the flavor most folks are familiar with, but it can be made with any fruit peel citrus is the most common. Apple and Pear are the most common fruits made into butters. Preserves, such as this plum variety, are characterized by larger chunks of fruit or whole berries with just a slight gel to the liquid portion. A plum and apple blend was used to create these tasty and nutritious fruit leathers.
Quince and apple were used to make this homemade liqueur. And, they make great toppings on ice cream! Fruit The fruit chosen will provide each spread with its unique color, flavor and fragrance. Fruits of high quality and good flavor will make the best tasting jellied goodies. Old Fashioned Blackberry Jelly. Votes: 0 Rating: 0 You:. Servings Prep Time 8 half-pint jars 15 minutes.
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Cook Time 40 minutes. Servings Prep Time 8 half-pint jars 15 minutes Cook Time 40 minutes. Servings: half-pint jars. Units: Metric US Imperial. In a large saucepan, lightly crush and mash the berries, then add the water and bring just to a boil.
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Reduce heat and cook on medium for 20 minutes. Remove from heat. Into a medium mixing bowl, strain the berries through cheesecloth, a large wire mesh strainer or sieve. If needed, add a weight to the pulp to speed up the dripping a canning jar filled with water will work.
But, if the juice is put through a press or sieve with added weight, restrain through cheesecloth to prevent cloudiness. In a large saucepan, add the juice, pectin and butter the butter will reduce any foam from forming. Over high heat, bring to a full rolling boil while stirring constantly. Mix in the sugar, return to a rolling boil and boil for exactly one minute, while stirring constantly. Remove from heat and skim off any foam. Wipe the rims and threads with a damp, sterile cloth, cover with fresh lids and screw bands on loosely.
Process in a hot water bath for 5 minutes. Remove from the bath, and when cool enough to handle, label and date then store in a cool cupboard out of direct light. Save any leftover juice to spoon over ice cream, or freeze for smoothies.