I have 4 large jars of plums (Santa Rosa), which I bottled. The instructions said sugar would not be needed, however, they are so sour they are awful!!! What c
I have a recipe for kumquat marmalade, it calls for 2 parts fruits, 1 part sugar and 1 part water. Before boiling the liquid it states that one should macerate
We've had a few attempts at making orange marmalade using Seville oranges that are in season right now. The problem we've had is in reaching the setting stage.
Today I made a pulp of 2 strawberries, half apple, 4 orange pieces, and 1 teaspoon jaggery. The pulp was tasting fruity. To make jam I put the pulp in a fryi
It must be banana season as the supermarkets are full of them at silly prices. I am beginning to think that I have come across and tried every banana recipe kn
I recently tried to make jelly-topped cookies (specific recipe was from home, but here's an example recipe) using an assortment of flavors, including maple syru
Note to future readers: this question was rightly closed as off-topic (too open-ended), but based on the advice below I ended up making a vers
I recently made a batch of marmalade and Ginger Marmalade and although I used the same recipe as I have before, this batch did not set very well at all. I didn'
I'd like to prepare cherry preserves (/marmalade), but I'd like to save on the time it takes to remove the pits. I'm considering cooking them whole, with gentle
I made a ton of jams and jellies about six weeks ago to sell at an upcoming open house. Normally I am very diligent in ensuring they have sealed within 24 hour
Suppose that my jams and compotes are in an uninsulated, coldplace, i.e. -20°C in the winter. Is it possible that they will be frozen, and the glass breaks,
I'm making a variety of jams. And I've never made jams before. I found some really fun flavours online, such as blueberry-lavender, spiced-fall-fruit, tomato-r
What are the advantages (if any) for unlined copper jam pans? Apologies for this long question, but I've spent a lot of time searching for an answer to this an
Every brand of jam or preserves I’ve bought has a coagulated consistency. While it’s shiny, the surface isn’t smooth when either spread or spo
I was reading up on the difference between Pectin, Agar Agar and Gelatin. From what I read for use in cooking as thickening or gellatinizing agents there isn't
My friend and I have a tradition of giving each other unspeakably horrible presents on each other's half birthday. I want him to be able to enjoy the delicious
I pushed the dimple down after taking jars out of water bath. Some popped after that and the second day I heard many very loud pops. Are they sealed and is th
I made a decent amount of apricot marmalade about a month or so ago and canned them in a clean and new containers and the lids appeared to be air-tight. A few d
I followed this recipe to make a dough for cookies to dip in milk: 300g flour 1 egg 70g sugar 60g milk 50g butter 10g yeast However I replaced sugar with jam (
Am very new to cooking and baking. Trying on homemade organic ones.. everytime I make jams, the taste differs in spite of using the same ingredients.. when I as