I had the ill thought of adding raw lemon to my apples jam (half for ~2.5lt, in other words half for blender load), it tastes inhumanly bitter. Apart from the l
I tried making raspberry jam and packed it in jars, hot and canned. when I opened it for use, the top layer has a good jam-like consistency and texture but when
I am trying to make a cherry tomatoes jam. All recipes ask to let the tomatoes marinate with sugar for a night, and I can't decide if it's just tradition or if
I've been looking at recipes for orange marmalade and some say "don't use the pith because it's too bitter" but the photos often show the peel and pith (the par
I was trying to customise blueberry jam for a friend who did not like the jam with the entire fruit in it. So I had to filter out the seeds and skin. But the co
I’m allergic to lemons, limes, and all citrus fruit. what can I substitute in making my own jams/jellies, other items that seem to require the juice of a
I've been trying to make banana marmalade(1) with the least amount of sugar possible. I've tried the following basic recipe - with variations in the amount of s
If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata.
My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingred
why the citric fruit rind is cooked several times to make a marmalade? i meaning boiled several times, its to reduce acidity or bitterness or what?
When I was much younger my grandmother was always complaining that she could never find grape preserves anymore. That was maybe 20-30 years ago. I recently sta
I had a bash as making some home-made 'apple & blackcurrant' jam today and had reached the stage of testing to see if it had reached 'setting point'. I aske
I've had a bountiful hot pepper harvest this year and am trying to find a variety of ways to preserve them. Much of my harvest has been lacto-fermented by pure
So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar
Does these type of glass jar (some may even refer to it as jam jar) works with boiling water canning? I asked a question about these glass jar for pressure ca
I like cooking my own food and I often try to make it as healthy as possible. I would like to make my own jam with dark red cherries, but recipes often have loa
This is a problem I've had with several types of food/sauce. I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it
For about 3 yrs i have been using a jam/jelly maker. After a few months of storage, the strawberry&raspberry discolor. I do follow the canning bath directio
I make my jam in sterile jars and use a freezer jam recipe. I then seal using a hot water bath for 15 minutes. I know you don't need to seal it but I always do.
Making jam usually requires pectin which is extracted from fruit. If the traditional purpose of making jam is to preserve fruit, why would it be a good idea to