*When you make the jelly, prepare the fruit so that it will be suitable for eating as jam, no peels or seeds, and chopped small.
Process according to the directions for jam that came with your pectin.
If the fruit pulp is too thick or dry, add water or mild flavored juice, 1/2 cup at a time, until it's the consistency and flavor you want. Adjust the sugar to your taste also. Don't add too much, or the flavor of the fruit will be too diluted or covered up.
A lovely alternative is to add a sweet wine instead of water. This makes it into something quite special.
By Copasetic 1 from North Royalton, OH
In a stockpot, bring berries and sugar mixture to a rolling boil, boil for 10 minutes. Remove from heat, add 1 small package of strawberry jello, bring to boil again. Boil 2-3 minutes, remove from heat, let it cool for about 10 minutes.
Put into containers for the freezer, let cool about an hour, then seal containers and freeze. Makes about 4 pints.
I use this recipe a lot, and always at least double it. It can be used with other fruit. I've had success with peaches/peach jello, sweet cherries/cherry jello, and raspberries/raspberry jello.
Source: From the "More with Less" Mennonite Cookbook.
By Kim from Crawford, CO
Today I was in the dairy section of the grocery store. Those fruit-on-the-bottom yogurts and tiny servings of cottage cheese with dabs of jam are so expensive, yet so tempting. Well, I remembered the jars of peach jam in my freezer. The jam is delicious, and tastes like a sunny summer day, but is too thin to put on toast. I have used it on vanilla ice cream, and it makes a wonderful topping. Today I realized it would also be really good mixed in with yogurt or cottage cheese - and a lot cheaper than store bought.
I like this idea so much, I am planning on making some batches of low-sugar, runny jams just to have on hand for a quick treat.
By Copasetic1 from North Royalton, OH
Mix everything but the sugar in a large, heavy pot. Bring to a boil, stirring often. When it reaches a hard boil (still bubbles when you stir it, can't be stirred down).
Add the sugar all at once and stir until dissolved. Bring to a hard boil over high heat, boil for 1 minute, stirring constantly.
Ladle into sterilized 1/2 pint jars leaving 1/4 inch head space. Stir to remove bubbles, then wipe the rim clean.
Put sterilized lids and rings on and tighten until you just meet resistance. Return jars to canning kettle. When the water starts to boil, process for 15 minutes.
Source: My sister Linda
By Copasetic 1 from North Royalton, OH
Mix the rhubarb and water in a heavy dutch oven or other large pot. Bring to a boil over high heat. Cover, reduce heat, and simmer for 5 minutes, stirring occasionally.
Add the blueberries, lemon, and pectin and mix well.
Bring to a boil over high heat, stirring constantly. When it has reached a hard boil (cannot be stirred down), add the sugar all at once. Stir until the sugar is dissolved. Return to a hard boil, and boil for 1 minute.
Remove from heat. Ladle into sterilized 1/2 pint jars leaving 1/4 inch head space. Stir to remove bubbles. Wipe rim thoroughly. Put sterilized lid and ring on, turning until just barely tightened.
Place in canning kettle, and put lid on. When the water returns to a boil, process for 10 minutes.
Remove from kettle and set on clean kitchen towel. Don't disturb for 24 hours. Check for seal.
Source: "Small Batch Preserving" by Ellie Topp and Margaret Howard.
By Copasetic 1 from North Royalton, OH
Wash and quarter the apples. Remove the stems and blossom ends, but don't peel. Trim out bruises and bad spots. Place in 10-12 quart kettle. Barely cover with cold water. Put over moderate heat and cook slowly, covered, for 1/2 hour. Put in a jelly bag or in a bag made from a few thicknesses of cheesecloth, and let hang over kettle to drain overnight. Do not squeeze the bag.
This should make about 3 quarts of juice, which you must now reduce to 1 pint of syrup over low heat, uncovered. Strain well. Store in the refrigerator. Or if you are not using it within a week, put in sterilized jars leaving 1/2 inch head space and process 5 minutes.
To Use the Pectin:
You will have to experiment a little. It's potency will depend on the apples you used. Try the smallest amount and, if it doesn't thicken your jam or jelly enough, add more. Use the larger amount in your next batches.
Combine. Boil rapidly to jelly stage.
This is really good if you have a source for a lot of apples. You don't need the pretty, perfect apples, but the ones a lot of people would call ugly. Some places will sell them cheaper as canning apples. Or you might have some in your backyard and be wondering what to do with all those apples.
If you make several batches, you should have enough to get you through the fall jelly and jam season, and then through next spring and summer too.
By Copasetic 1 from North Royalton, OH
Last year I had one batch of apple jelly that just refused to jell, but it tasted great. So, we just canned it as it was, and labled in pancake syrup or ice cream topping.
By April from NW, MO
By Elayne from Dalhousie, Nova Scotia
By Robin from London, Ontario, Canada
Contents include:
11 Page(s)
This article is available in PDF format. Click here to download it.
Published by: University of Nebraska Cooperative Extension
Here's a note about this from an extension site: "Don't seal jelly products with paraffin wax. Over time, paraffin wax begins to pull back from the sides of the jar, creating openings where mold and yeast can enter and contaminate the product. Also, paraffin can catch on fire if overheated. If you detect mold growth, throw out the entire contents. Always seal jars of jelly products with a two-piece canning lid."
Source: NC Cooperative Extension To melt paraffin neatly and easily while making jam, secure it in a plastic zipper bag and float it in the pot of hot water that's sterilizing your canning jars. When the wax is melted, open the bag about an inch and pour the hot wax right on top of your homemade jam. A real cool way to deal with hot wax.
By Raymonde from North Bay, Ontario
I have been given a lot of rhubarb and thought I would make some jam. What I would like to know is can you use powdered gelatin instead of pectin? Many thanks. Helen xxx
By Helen from U.K
By irisheyes04/16/2011Hi thank you so much for the very helpful info. about using gelatin in Jam I have taken the advice on board & decided against it Once again, thank you Helen xxx
Can gelatin be used in making strawberry preserves?
By John H
By thriftyvicki02/16/2012Well, not a food expert, but no, I don't think you can exchange gelatin for pectin. The properties of both are different. Wait to hear from someone else though, with more authority. (smile)
Is it true that jelly and jam will not set when it is raining? I will be using commercial pectin.
By Amy from Los Angeles
By Chloelizabeth12/08/2009I have never had a problem but you may need to cook the juice longer. Also I don't follow the directions on the pectin which says boil for one minute. I do mine the old fashion way; I cook it until it sheets off a cool metal spoon. This makes a stiff jelly, but intensifies the flavor.
I always seem to have a variety assortment of fresh fruit leftover and would love to make jam from it. but am unable to find a recipe that would incorporate such a random mix.
By Rachel A.
I recently made several batches of peach jam. In one batch all the jars had a peachy color liquid layer at the bottom of about 1/2 inch. Also the jam is a slightly liquidy. Is the jam edible and what happened?
E.E. from Ames, IA
By coreenhart08/30/2008How long ago did you make the jam? It sometimes takes 2-3 weeks to set up. Since it is still liquid and slightly separated, if it is properly sealed (boiling water bath) just invert the jars for a week or so and see what happens. I had some corn cob jelly once that took a month to set up. If it flops, it will still be heavenly on pancakes and ice cream. Have fun!
How do I pickle beans in a stone jar?
By Robina
By redhatterb10/13/2011The only pickles that my late mother ever made in a stone jar, were the sweet pickles that take 14 days, with a different process having to be done every day for 14 days, then you put them in jars as stated in the recipe.
I recently made a batch of sour cherry jam that didn't set right. I didn't have enough cherries and tried to fiddle with the pectin amounts, oops!. To make the best of my mistake, I've had fun coming up with other ways to make good use of the unset jam and they've all worked well.
Here's what I've tried so far: ice cream topping, pancake topping, drizzled over a homemade cheesecake for a special occasion, layered in with batter of a cinnamon streusel coffee cake (yum!), mixed into oatmeal or cream of wheat hot cereal, and used in homemade granola/breakfast bars. Honestly, I think some of these were better than the jam itself so I'll have to make sure I "mess up" again next year.
Anyone else have any suggestions? I think I may be able to use it as pie filling as well.
By cs_jag from Hillsboro, OR
By CardsFan
By Diva53d
By mbnorton59
By cs_jag
Last year I boiled and boiled black/marionberry juice added Sure Jell pectin in 1 recipe and Certo fruit pectin in another. I got lots of syrup. Can I use Knox unflavored gelatin and how?
P.S. I noticed that my mom's peach freezerves have separated in the freezer ? That's one reason I don't do freezerves, plus I have and was raised with lots of Ball and Kerr jars.
By Stephen from Seattle, WA
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Homemade Jam Too Thin