I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have rese
I ended up overcooking my quince jam. It is really overcooked. It's not burned or anything but the quince pieces have harden up due to loss of water. Can I use
So this morning I made some blackberry jam (just blackberries, lemon juice and sugar). But apparently I overcooked it, because after dropping it in the pot and
I have over ripe peaches. I have scaled them and pitted them and they are in lemon water. Can I freeze them to make jam later? Can I put them in the refri
When putting marzipan on a fruit cake recipes sometimes state that we should first boil and cool the apricot jam used to coat the cake and make the marzipan sti
One of my favorite uses for overripe bananas is to make a simple jam from them. I combine the bananas with a bit of water in a large pot, adding a splash of mol
I was wondering if anybody has ever done a Boneless Lamb Roast in a slow-cooker and what the results were ,Thank you,Larry
I've seen many jelly and jam recipes. Some with and without gelatin, generally all with sugar and in varying amounts. However, I am wondering what is most impor
When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture. However when I make regular batches of 8 half pints, th
What happens when sugar is added to cooked fruit near the end of cooking process? Why sugar is added to cooked fruit near the end of the cooking process?
I'm trying to make strawberry jam with agar-agar as replacement of pectin, where for it I'm using 0,4% of agar (of final product). I have read in many places th
So here is my plan. Instead of buying sugar free artificially sweetened jam or reduced sugar jelly made with extra water and thickeners, I want to take really g
I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just
For years, both my mother's and my own apricot and peach jams would never set up. The pectin package warned us that it might take up to 2 weeks to set (WHY??),
During summer months, I love buying fresh raspberries and blueberries. I often don't manage to work through the whole punnet, so I freeze the last few berries b
The InstantPot manual says that I can use a bottle or container to make yogurt. It says to first pasteurize the milk (using the steam function to heat it to at
Just recently I have made 6 batches of Mango Jam. All turned very dark brown while cooking and are almost black when jarred but they taste great. What is the r
How Cani keep greengage jam green rather than orangey brown?
For several years, I ordered items from Finland. Typically, things not common or not found in the US. To my dismay, the place I ordered from went out of busines
Are the seeds necessary when making marmalade to extract pectin? If so, should the seeds be whole or ground up? Is the best way to keep them separate with a che