I have a couple of friends that would like jelly but in a small amount, I started doing this years ago. Whenever I make jelly or jam, I always put approximately 3/4 cup in one of those coffee mugs I would really like to get rid of.
My four year old grandson was ready for lunch and wanted to know where the squeeze bottle of jelly was for his sandwich. I had just emptied a squeeze jar of honey, so I removed the top.
I have many Mulberry trees that are almost ready to pick. I would like to make jam with them this year. Do I need to take out all the little stems when making cooked jam or will they cook up soft in the processing? Thanks for any advice or recipes for Mulberries that come this way!
My mother died about a month ago and my dad has been talking about jelly mom made during the depression that had no fruit, tomatoes or figs but just a clear red strawberry flavored jelly. Can anyone help me with a recipe you might have?
Does anyone have an easy fig jam recipe, that can be frozen, instead of going through the canning process? Or is there any other way to cook and freeze fig jam to use it at a later date?
Berry season is just around the corner! Teach your kids how to can their very own preserves. The equipment is not very expensive and will pay for itself when you stock your pantry for the winter.
